Reasons why bananas are blackened Why do they turn black

The blackening of banana peels is actually a manifestation of banana anthracnose, named for the similarity of symptoms to human anthracnose, and the pathogen is banana disc spores, which do not have any effect on the human body.

This symptom only manifests itself when the banana is ripe, and the appearance of black spots on the skin indicates that the banana is fully ripe, and the taste and flavor are at their best. At the same time, unripe bananas contain a lot of tannic acid, which is easy to cause constipation, and the content of tannic acid is greatly reduced after ripening, so it is the best time to eat bananas when dark spots appear on the skin. However, when the flesh is also blackened and rotten, it is not recommended to eat.

Speaking of bananas, we must have all eaten them, and many of us must have enjoyed them. Bananas are very tasty, have very high nutritional value, and are very affordable. That's why everyone loves bananas.

Bananas are very nutritious, and they also have certain medical value, so bananas are definitely a good thing. You may have had such a question, sometimes the bananas you buy at home are fine when you buy them, but after a while, the peel of the banana starts to turn black. Many people wonder why bananas turn black.

You don't know if the blackened banana can be eaten. Today, let's solve the cause of banana blackening, let's find out, In the epidermal cells of bananas, chlorophyll and lutein are contained. When bananas are not ripe, chlorophyll masks the yellow color of lutein, so bananas look green.

After a while, the enzymes secreted by the cells undergo chemical changes with chlorophyll, destroying the chlorophyll and the green color disappears. In this way, the yellow color of lutein is revealed, and the banana is dressed in a new yellow dress. In autumn, the leaves turn from green to yellow, which is also the reason.

When a banana is frozen, or its skin is bruised, it often appears with black spots, which look like the skin of a leopard. This is another chemical change. It turns out that the epidermal cells of bananas also contain an oxidase enzyme.

Normally, it is tightly wrapped by cell membranes and does not come into contact with the air, just like when you lie under a mosquito net in summer, without being disturbed by mosquitoes. However, once the cell membrane is broken by freezing or bruising, the oxidase flows out and oxidizes with the oxygen in the air, resulting in a black complex product. The above is a detailed explanation of the reasons why bananas turn black.

Do you understand why bananas turn black now, it turns out that this is the reason, I hope you can tell some friends who don't understand the reason why bananas are black, don't let them worry about such a problem anymore.

Can blackened bananas still be eaten, and why do they turn black? Many people don't know that the knowledge has increased.

In fact, the blackening of the long spots is a manifestation of the ripe bananas, and usually, the bananas with the long spots and blackened will taste sweeter. Therefore, as long as the flesh does not turn black, it is completely edible.

Most of the time, green bananas in the refrigerator turn black faster than yellow bananas at room temperature. The root cause of this is that low temperatures can destroy the cells of the banana peel, causing it to turn black quickly. At the same time, because the green banana is not yet ripe, if the refrigerator is frozen like this, the ripening speed will be slowed down immediately, and even if the flesh is ripened again, it will be difficult to become soft and glutinous.

How to avoid bananas turning black:

1. Use plastic wrap. As mentioned earlier, bananas turn black because oxygen is involved. Therefore, as long as we isolate oxygen, we can well hinder the oxidation reaction of bananas, and it is naturally difficult to turn black.

2. Just put it upside down. As mentioned earlier, bananas are only susceptible to reactions when they are damaged. When we turn the banana upside down, we can reduce the pressure at the bottom of the banana, reduce the possibility of wounds on the banana, and avoid blackening.

Why do bananas turn black, and can blackened bananas still be eaten? Don't dare to eat indiscriminately.

The blackening of bananas is due to the oxidation reaction between some substances in bananas and the air, which is a symptom of banana ripening, and a small amount of blackening is edible and will not cause disease.

Because there is a substance in the skin of bananas, when bananas are left for a long time, the banana peel will be damaged, and then it will come into contact with the air, causing blackening, and it must not be eaten.

It is caused by oxidation, and it cannot be eaten, and the banana will react with the air and be oxidized after a long time, making it inedible.

As long as it's not bad, you can eat it.

Can blackened bananas still be eaten, and why do they turn black? Many people don't know that the knowledge has increased.

Bananas turn black because the cells of banana peels are rich in phenols and contain polyphenol oxidase. When the skin of the banana is damaged, these two substances meet, and when the damaged cells are exposed to the air, these polyphenol oxidase enzymes catalyze the oxidation of the polyphenols in the skin, producing quinones, which in turn react to form catechol-type melanin. The longer it passes, the darker the color, from brown to black, and that's the secret of bananas turning black.

First of all, let's understand why bananas have spots and turn black, generally speaking, there are two situations like this. The first is because bananas are "sick", like other plants, bananas can also get diseases, such as yellow leaf disease, anthracnose, scab, fruit splitting disease, and so on. Among them, having anthrax can make bananas show dark spots.

And when it comes to anthrax, many people will be very afraid, after all, there are diseases that human beings suffer from by this name.

The use of anthrax virus organisms during World War II made a deep impression on the older generation.

And the fatality rate of this disease is very high, so everyone will naturally be scared. But can a person get sick after eating a banana with anthrax? The answer is no.

Anthrax only attacks bananas and has no effect on the human body, and anthrax has nothing to do with the anthrax virus, so it certainly can't cause disease.

And the flesh of a banana is completely edible as long as it is still good.

The second is that bananas will turn black after being left for a long time or in the refrigerator. To put it simply, most of the starch will be converted into sugar during the ripening process, and the corresponding banana peel will slowly turn black in the process.

As for putting it in the refrigerator, due to the large amount of phenols and polyphenol oxidase in banana peels. Low temperatures can cause cells to break, allowing these substances to radiate and polymerize into melanin, which turns bananas black. Therefore, the skin of bananas in the refrigerator often turns black very quickly.

Therefore, in winter, banana sellers will wrap the bananas in plastic bags, that is, to prevent the bananas from turning black at low temperatures and losing their appearance. However, such bananas can also be eaten, because only the skin is blackened, and the flesh can be eaten as long as it is still good.

On the other hand, the dark spots of bananas can be said to be a reflection of their abundant sugar content, and they taste without astringency, and they are very sweet, and some people who are more knowledgeable like to eat this kind of banana.

In addition, this also means that although bananas are tropical fruits, ripe bananas can be stored in the refrigerator. The low temperature in the refrigerator slows down the rate at which the bananas ripen further. In other words, refrigeration preserves the flavor and mouthfeel of ripe bananas for a longer period of time.

Hello, the blackening of banana peel is caused by oxidation, and some Japanese scholars have found that eating black-skinned bananas promotes the growth and movement of white blood cells, so black-skinned bananas can not be thrown away, they can be eaten. But after the black skin, the meat also becomes thinner, so don't eat the bananas, because the meat is thinned and the bananas are most likely spoiled and bacteria grow. It is easy to cause inflammation of the digestive tract, so it is recommended not to eat.

Generally, the surface of the purchased banana is coated with a ripening agent, which will quickly turn black. However, if you rinse the ripening agent on the surface of the banana with water, and then wrap the banana tip with plastic wrap and place it in a cool place, it can be stored for a longer time.

In addition, when the banana is laid flat, the high pressure causes the oxidase in the banana to flow out and undergo oxidation reaction, which is easy to cause black and rot. Therefore, hanging it or facing up can also delay the blackening of the banana.

It's best not to buy too much at once, and buy as you go.