Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Why do my banana's go brown so quickly?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Why do my banana's go brown so quickly?),it will help you,my kids.
Bananas and other produce (e.g., pears, apples, peaches, potatoes) contain an enzyme (called polyphenol oxidase or tyrosinase) that reacts with oxygen and iron-containing phenols that are also found in the produce. The oxidation reaction basically forms a sort of rust on the surface of the fruit.
You also see the browning when the produce is cut or bruised because these actions damage the cells in the fruit, allowing oxygen in the air to react with the enzyme and other chemicals.
To slow down the browning of bananas, I use "green bags". My bananas last over a week in one of those, and my lettuce lasts even longer.
Answers: Bananas and other produce (e.g., pears, apples, peaches, potatoes) contain an enzyme (called polyphenol oxidase or tyrosinase) that reacts with oxygen and iron-containing phenols that are also found in the produce. The oxidation reaction basically forms a sort of rust on the surface of the fruit.
You also see the browning when the produce is cut or bruised because these actions damage the cells in the fruit, allowing oxygen in the air to react with the enzyme and other chemicals.
To slow down the browning of bananas, I use "green bags". My bananas last over a week in one of those, and my lettuce lasts even longer.
try to keep them away from any other fruit...especially avocadoes!!! makes the bannanas go brown super fast!
If you are refrigerating them. They will turn quickly.
wow they must be pretty ripe already when you buy them. do you keep them in a sealed bag? try putting in an uncovered fruit bowl because keeping them enclosed and together is what ripens them quickly.
you are lucky! i can never buy bananas that are ready to eat the same day and i get impatient waiting days for them to ripen.
buy them when theyr,e still a bit green they last longer.
and if you are laying them down, get a banana hook and keep them away from heat, light and other fruit. The best temperature is about 10 degrees so a cool dark cupboard will suffice.
buy them with a tinge of green so there really fresh maybe
Its due to the air exposed to it thats why it has a thick skin i suggest when you open a banana cover it with lemon juice this will stop it going brown
b'cuz you didn't stuff it on refrigenerator, it's not only happen to banana, some fruit can give same reaction, banana's skin so sensitive to air
They don't go brown all that quick, you're just too slow to eat them!
because they come chilled before they over to this country
My Dear Lady,its probably due to the fact you have exposed them to something they dislike...try giving them a bit of tlc,bananas love to be caressed and stroked.That should bring the colour back to their cheeks.
Try and keep them in a cool, dark place, but not in a fridge, and don't store them with other fruit. Bananas give off an enzyme that when stored with other fruit causes them all to ripen rapidly.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
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Kitty said: Yes.Why do my banana's go brown so quickly?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Why do my banana's go brown so quickly?),it will help you,my kids.
Bananas and other produce (e.g., pears, apples, peaches, potatoes) contain an enzyme (called polyphenol oxidase or tyrosinase) that reacts with oxygen and iron-containing phenols that are also found in the produce. The oxidation reaction basically forms a sort of rust on the surface of the fruit.
You also see the browning when the produce is cut or bruised because these actions damage the cells in the fruit, allowing oxygen in the air to react with the enzyme and other chemicals.
To slow down the browning of bananas, I use "green bags". My bananas last over a week in one of those, and my lettuce lasts even longer.
Answers: Bananas and other produce (e.g., pears, apples, peaches, potatoes) contain an enzyme (called polyphenol oxidase or tyrosinase) that reacts with oxygen and iron-containing phenols that are also found in the produce. The oxidation reaction basically forms a sort of rust on the surface of the fruit.
You also see the browning when the produce is cut or bruised because these actions damage the cells in the fruit, allowing oxygen in the air to react with the enzyme and other chemicals.
To slow down the browning of bananas, I use "green bags". My bananas last over a week in one of those, and my lettuce lasts even longer.
try to keep them away from any other fruit...especially avocadoes!!! makes the bannanas go brown super fast!
If you are refrigerating them. They will turn quickly.
wow they must be pretty ripe already when you buy them. do you keep them in a sealed bag? try putting in an uncovered fruit bowl because keeping them enclosed and together is what ripens them quickly.
you are lucky! i can never buy bananas that are ready to eat the same day and i get impatient waiting days for them to ripen.
buy them when theyr,e still a bit green they last longer.
and if you are laying them down, get a banana hook and keep them away from heat, light and other fruit. The best temperature is about 10 degrees so a cool dark cupboard will suffice.
buy them with a tinge of green so there really fresh maybe
Its due to the air exposed to it thats why it has a thick skin i suggest when you open a banana cover it with lemon juice this will stop it going brown
b'cuz you didn't stuff it on refrigenerator, it's not only happen to banana, some fruit can give same reaction, banana's skin so sensitive to air
They don't go brown all that quick, you're just too slow to eat them!
because they come chilled before they over to this country
My Dear Lady,its probably due to the fact you have exposed them to something they dislike...try giving them a bit of tlc,bananas love to be caressed and stroked.That should bring the colour back to their cheeks.
Try and keep them in a cool, dark place, but not in a fridge, and don't store them with other fruit. Bananas give off an enzyme that when stored with other fruit causes them all to ripen rapidly.
correctness,It's Non-profit and only for informational purposes.
PRE: Decorating cupcakes? NEXT: NONE
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