金秋时节,各种各样的水果挂满枝头。为了便于运输、贮存和保鲜,大多数水果未熟时就采收,食用前需作催熟处理。生香蕉皮青而硬。如果将它们放在贮存箱中,再放上一只香喷喷的熟苹果,不久便可出现奇迹:生香蕉变得黄熟生香,味道鲜美了。如果不放这只熟苹果,成熟却要延长数天。过去人们就有这种经验,但不能解释这种现象。直到20世纪40年代科学家研制出了气体色谱仪之后,才彻底揭开了这个谜,原来是一种叫做乙烯的化学物质所为。 Autumn season, a variety of fruits covered with branches. In order to facilitate the transport, storage and preservation, most of the fruits are harvested when not ripe, need to be cooked before eating ripening. Green banana peel green and hard. If they were put in storage boxes and put on a fragrant ripe apple, miracles soon appeared: the raw banana became yellow ripe and delicious. If you do not put this cooked apple, maturity but to extend a few days. People used to have this experience, but can not explain this phenomenon. It was not until the 1940s that gas chromatographs were developed that the mystery was completely uncovered. It turned out to be a chemical called ethylene.