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If one assumes, for the sake of argument, the length of a banana equals 5 times its diameter (L=5D), then the surface of the cylinder = 2(π/4)•D² + πD•L = (π/2)•D² + πD•5D = ½πD² + 5πD² = 5½πD². The volume of the cylinder = 2(π/4)D²•L = ½πD²•5D = 2½πD³. The ratio of surface/volume = (5½πD²) / (2½πD³) ~ 2/D. Thus, for larger sizes (D), there’s less surface per volume (2/D), meaning less "unedible" skin per volume (although the skin can be eaten). Also, the skin contains esterified fatty acids, which can be used as a skin lotion to treat problem areas such as psoriasis. However, as Don mentioned, the skins of larger bananas do seem disproportionately thicker than for smaller varieties. Plus, small varieties seem "stubbier", that is, L/D seems smaller, giving the smaller fruits a lower surface per volume. This is a tough question to answer. I think someone needs to buy both varieties, separate skin from fruit, weight each separately, compute averages, determine skin/fruit ratios for the varieties, and factor in the price per pound. Ultimately determine the actual cost per pound of fruit. Any takers? How do "banana ripeners" work??
How do "banana ripeners" work??