A student is writing a report about the effect of temperature on ripening bananas. Read both sources and the directions that follow. Source 1: "When a Banana Ripens" by Colin Mathis Bananas are a tropical fruit. They ripen the quickest in moist, warm temperatures. After bananas are harvested, théy continue to ripen. At that point, they contain about 20 percent starch and one percent sugar, according to Claiborne Ray, a science expert for the New York Times. By the time the banana is actually ripe, the percentages reverse. In addition, bananas release a gas called ethylene, which helps the ripening process. At lower temperatures, ethylene works slower than it does at higher temperatures. Researchers believe that extremely high temperatures can destroy the proteins in a banana, while extremely low temperatures can break down the fruit's cell wall causing the banana to soften and turn brown. Source 2: "Results of Experiment on the Effect of Temperature on a Ripening Banana" by Elizabeth Harley for a biology report Three bananas from the same bunch were placed in three separate. containers. Each of the containers had a humidity of 90%. The temperature in Container A was measured at 10 degrees Celsius, the temperature in Container B was 20 degrees Celsius, and the temperature in Container C was 30 degrees Celsius. After 4 days, the three bananas were observed. The banana in Container C was the ripest, the banana in Container A was the least ripe, and the banana in Container B was in the middle. The student took notes about information in the sources. Which note correctly paraphrases, or restates, information from both sources? Bananas need the right amount of humidity in order to ripen quickly. A. Bananas continue to ripen even after they have been harvested because of ethylene gas. C. Bananas will ripen faster at a warmer temperature than at a cooler one as long as the humidity is held constant. Bananas taste better and are softer when they are kept in a container, or inside a plastic bag, at room temperature.