Banana: Color Spectrum and Ripeness Hex Codes

Banana Color as a Ripeness Signal

The color of a banana 🍌 peel is among the most universally understood freshness indicators in the food world. From the deep greens of an unripe fruit to the warm yellows of peak ripeness and the brown-flecked patina of overripeness, each stage maps to predictable biochemical changes happening inside the peel.

The 7-Stage Color Scale

Chiquita Brands standardized a seven-stage banana ripening color scale in the mid-20th century that became the industry norm. Below are approximate hex codes and RGB values derived from colorimetric analysis of each stage:

Stage	Description	Hex Code	RGB Values	Eating Quality
1	Full green	#228B22	34, 139, 34	Starchy, inedible raw
2	Green with yellow trace	#4E7D2A	78, 125, 42	Very firm, starchy
3	More yellow than green	#9DC12A	157, 193, 42	Firm, mild starch
4	More green than yellow	#C8D400	200, 212, 0	Slightly sweet
5	Full yellow	#FFE135	255, 225, 53	Peak sweetness, soft
6	Yellow with brown flecks	#D4A017	212, 160, 23	Very sweet, soft
7	Yellow-brown, heavily spotted	#8B4513 on #C8A400	—	Overripe; best for baking

The hex value #FFE135 — sometimes called “banana yellow” — has become a named color in web design contexts precisely because of this association.

The Chemistry Behind the Color Change

Two pigment systems drive banana peel color:

Chlorophyll (green): Present at high concentrations in unripe peel, chlorophyll actively masks the underlying yellow pigments. As bananas ripen, ethylene gas (produced endogenously and artificially during commercial ripening) activates chlorophyllase and other degradative enzymes. Chlorophyll a and b are broken down into colorless tetrapyrrole catabolites. The half-life of chlorophyll in banana peel at 20°C is approximately 4–6 days post-harvest.

Carotenoids (yellow/orange): Lutein and beta-carotene are present in banana peel tissue throughout ripening — they are simply masked by chlorophyll in early stages. As chlorophyll degrades, carotenoids are revealed rather than synthesized. Total carotenoid content of the peel is roughly 0.5–2.0 mg per 100g fresh weight, depending on variety.

This explains why the yellow color does not appear gradually from the inside out — it emerges across the entire peel surface as the green mask dissolves.

Peel Color vs. Internal Ripeness

A critical discrepancy exists between peel color and internal flesh ripeness, particularly under two conditions:

1. Chilling injury: Bananas stored below 13°C may develop brown-black peel discoloration while the flesh remains starchy and underripe. The peel pigment cells are more cold-sensitive than internal tissue.
2. Ethylene gassing: Commercially ripened bananas can display full yellow peel (stage 5 appearance) while the flesh is still slightly firm and not fully sweet, because peel color responds to ethylene faster than starch-to-sugar conversion in the flesh.

Condition	Peel Color	Flesh Texture	Flesh Sweetness
Normal stage 5	Full yellow	Soft-firm	High
Chilled then warmed	Brown/black	Firm, starchy	Low
Fast ethylene gassed	Full yellow	Firm	Moderate

Red and Purple Varieties

Not all bananas follow the yellow spectrum. Red bananas (such as the Red Dacca) progress from deep burgundy-green (#4A1C40) to brick red (#8B2500) at peak ripeness. Their carotenoid and anthocyanin chemistry differs substantially from Cavendish. Purple-tinged varieties used in ornamental horticulture contain elevated anthocyanin levels in peel tissue.

The 🍌 color spectrum is intrinsically linked to the ripening process described in ripening stages, which covers the underlying ethylene biochemistry driving these pigment shifts.

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Related Pages

• Banana Ripening Stages
• Ethylene and Ripening Chemistry
• Banana Storage
• Speed of Ripening