Why do bananas become brown so quickly?

Why do bananas become brown so quickly?
Why do bananas become brown so quickly?
The main culprits for browning bananas are plant hormones - more precisely a certain hormone called ethylene. Ethylene accelerates the maturation process for fruits and is responsible for browning bananas. While some types of fruit and vegetables only absorb ethylene, others like bananas actively produce the hormone.
There are two types of ethylene-producing fruits: climacteric and non-climate fruits. Bananas are among the female fruits that have a strong increase in ethylene production during the maturation process. Non-climate fruits such as citrus fruits and melons, on the other hand, listen to ethylene as soon as they are removed from the plant or vine.
This difference means that climacteric fruits continue to mature after the harvest. If these fruits are stored in addition to non-climate fruits or ethylene absorbing fruits and vegetables, the latter ripen on the proximity to the ethylene source.
How ethylene influences the maturation process of fruits
When contacting ethylene, the acids begin to reduce the fruit, which leads to the softening of the pulp and the breakdown of the green chlorophyll pigments. This changes the appearance of the fruit, it becomes softer and sweeter. Ethylene continues to interact with bananas and the yellow dye decomposes, which creates brown spots - a process that is referred to as enzymatic browning.
Although bananas are known to accelerate the maturation of other fruits, they share this property with some other fruits. The storage of ethylene -producing fruits such as bananas, apples and avocados often leads to overripe fruits, which is perfect for the production of banana bread.
methods to delay the browning process of bananas
Although it can be difficult to completely stop the browning process of bananas, there are some methods to extend their durability:
- Use a banana suspension
Hanging bananas on a hook helps to prevent bruises and damage to the soft tissue of the fruit, which would increase the effect of ethylene. -
wrap the stems in plastic film
Supermarkets often use this trick and wrap the banana stems in plastic film. Since the stem of the banana is the main town where ethylene is released, wrapping prevents the hormone from being used with the rest of the banana. -
they store in cool and dark places
The storage of bananas in a cool, dark place can also extend their durability. Sunlight accelerates the maturation process, and Dole recommends a temperature of 12 ° C (54 ° F) as an ideal storage temperature for bananas.
However, it is important to note that storing bananas in a closed container unknown to an increase in ethylene content and an acceleration of ripening.
- refrigerator: a controversial method
The storage of bananas in the refrigerator is controversial. Freezing bananas for smoothies or ice cream can be effective, but the refrigerator process can lead to "cold damage". This condition affects pre -matured bananas and prevents it from continuing to ripen and leads to a bitter, unpleasant taste. Therefore, only perfect mature bananas should be kept in the fridge. Although your bowl quickly becomes dark brown, the inside of the fruit should keep your tire taste. -
Use acid juice for cut banana slices
Banana slices tend to brown within seconds. The use of acid juice such as lemon or pineapple juice can stop this process by neutralizing the pH of the banana.
Despite their fleeting ripening period,
bananas are a popular snack worldwide. Understanding the role that ethylene plays in its maturation and the subsequent tanning process is the key to extending its optimal condition. With the help of techniques such as the use of banana hooks and the right storage, we can enjoy these nutritious fruits longer. So, although the fight against the browning of bananas may seem hopeless, with the right knowledge we can enjoy these delicious fruits longer in their perfect maturity.