After eating half of a banana as a snack, you decide to save the rest for later. There are two types of plastic wrap in your house, and you use one to cover the banana. In an hour, you return and find that your banana half has browned significantly despite being saved in plastic wrap. You discover that one of the plastic wraps is made of polyvinyl, and the other is made of polyethylene . Which plastic wrap could have caused this browning effect, and why? (1 point )

The browning of the banana half is likely caused by the plastic wrap made of polyvinyl (polyvinyl chloride, or PVC) rather than the polyethylene wrap. This is because polyvinyl can retain more moisture and create a less breathable environment than polyethylene. The increased moisture and lack of airflow can exacerbate the enzymatic browning process in fruits, as bananas release ethylene gas which may not dissipate effectively under polyvinyl wrap.

In contrast, polyethylene is generally more breathable and allows for some gas exchange, which can help reduce moisture buildup and slow down the browning process. Therefore, the polyvinyl wrap is the more likely culprit for the significant browning of the banana half.