Tips to prevent bananas from turning black
Even if you buy bananas with a magnificent appearance, after a short time at home, their appearance changes. Surely more than once you have wondered why bananas turn black so fast.
Bananas are a fruit very rich in potassium and very beneficial for your health. Therefore, it is recommended that you keep them in your diet. Why do bananas turn dark? Here are some tips to prevent bananas from turning black.
Unlike other fruits, bananas, darken faster when you put them in the refrigerator than if you leave them out. This makes their appearance not very appetizing, right?
Normally cold helps to preserve and maintain the appearance of fruits and vegetables, slowing down the ripening process. But, contradictorily, in bananas, it is not like that.
Several Reasons Why this Happens
The main reason is that the banana, which is a tropical fruit, does not tolerate cold very well. It stays much better at about 57°F (14 ° C).
Mainly this happens because of the structure of the banana skin, which is actually, the area that darkens before. That is due to the husk releasing specific enzymes that cause its blackening.
The skin of the banana releases ethylene, which is a gas that ripens the fruit. It changes from green to yellow, and later to black. The cold causes the generation of this substance to be enhanced.
The banana mound has a structure composed of acids and fatty molecules that make it a sweet fruit. Unlike ethylene, when placed in the refrigerator, the cold causes them to block and not act correctly.
For this reason, ethylene gas acts freely and causes the banana peel to mature rapidly, turning black.
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