Summer is a difficult time for lovers bananas and bananas. If they are left out of the refrigerator, they will go bad very quickly. However, if they get inside, they will last longer, but in exchange for very nasty black skin and a little less flavor. All punishment, which is mainly due to its origin.
Bananas are tropical fruits and therefore do not tolerate cold well. But, of course, like good menopausal fruits, they continue to ripen after they have been plucked. This happens much faster with heat and forces us to make uncomfortable decisions.
Do we buy just a few bananas so we don’t lose them? overripe Or do we risk taking them black and less fragrant? In fact, there is no one answer better than another. in Fridge they have this slight disadvantage, but they are no less useful and nutritious. It all depends on our tastes and our individual needs. But leaving that aside, let’s look at why the skin of bananas turns black in the refrigerator.
Ethylene and menopausal fruits
To a large extent, fruit ripening is mediated by the gas they release, called ethylene. It happens to everyone. However, the levels at which it is released depend on whether they are fruit. non-climacteric or climacteric. The former produce stable and low levels of ethylene. On the other hand, in menopausal cells, ethylene is produced in greater quantities and continues to do so. after harvest.
Therefore, if we pick non-climacteric fruits before they ripen, they will not ripen. This is, for example, the case grapes or cherries. Instead, we can collect bananas completely green and we will see how they continue to ripen later. This is because they are menopausal.
Also, this is the reason why, if we don’t want bananas to ripen too quickly, we shouldn’t leave them. inside closed bag. In this case, ethylene will concentrate around them and they can pass zero to one hundred too fast. Of course, the cold can slow down the ripening of bananas. To do this, put them in the refrigerator. But the already mentioned problem of darkening of the skin arises. Because of what it can be?
Causes of Black Skin on Bananas
Interestingly, when bananas ripen, they darken. But when they are put in the refrigerator to slow down ripening, they darken even more. This is because they are actually different mechanisms. You can also see that if we open the inside of the refrigerator, the banana will be much less ripe than the one left outside.
In the case of the black leather in the refrigerator, this is because cold destroys cell walls said skin, promoting the release of certain substances, such as a protein called polyphenol oxidase. In addition, when this happens, it comes into contact with substances called phenolic compounds and oxidizes them, causing a dark color.
This cell rupture also occurs when the fetus receives hit. Therefore, it is normal that when bananas fall to the ground, they turn black. But, as a rule, this happens only in the area where the attack occurred. At the same time, since the cold spreads throughout the fetus, the skin completely darkens.
But that’s not bad. At best, the taste may change due to slower ripening, but the fact that the peel is black does not make the banana dangerous to eat. This is more a matter of aesthetics than health or nutrition. Ultimately, as we have seen, this is nothing but a matter of taste.
Source: Hiper Textual
