Fruit salad banana anti black, banana salad will turn black after a long time of salad, what should

If the fruit in the salad does not darken, it is enough to cover the surface of the banana with the salad dressing, which can prevent the banana from oxidizing and not blackening.

Ways to keep bananas without peeling them from black:

Pick the greener bananas.

If you buy it back and don't plan to eat it right away, you can choose a greener banana, so that it will ripen slowly at room temperature, and it will naturally be less likely to blacken!

Place with unripe apples.

Because most bananas are now sprayed with ripening agents, they should be rinsed with water and then wiped dry with a rag after buying, and then prevent them from being with unripe apples, so that bananas are less likely to turn black, and they will have a little apple fragrance and taste more delicious!

PS: It can't be placed with ripe fruits, it will be ripened by the released ethylene!

Place at room temperature ventilated Do not put in the refrigerator.

Bananas are tropical fruits like lychees, and the temperature requirements for storage are relatively high, which is most suitable at 8-23 degrees, while the temperature of the refrigerator is relatively low, which is easy to cause frostbite and rot and browning and blackening, so it is more suitable to be placed at a ventilated room temperature than stored in the refrigerator.

Wrap in plastic wrap.

Wrapped in plastic wrap and stored, it can reduce the contact between bananas and air, effectively prevent browning, and extend the shelf life! If you can't find the plastic wrap for a while, you can also wrap it in newspapers and plastic bags, and when you buy bananas every day, you should find that bananas are mostly placed on a little wet newspaper, which is the reason. And drenching water can moisturize, and it is a truth that we are ** moisturizing!

Arch placement. When the banana is placed flat, the weight will be placed on the contact surface, and the banana peel is easy to be compressed, damaged and blackened, so let the banana be placed in an arch with the concave side facing down and the convex side facing up, which can reduce the contact between the banana and the tabletop, reduce the damage to the banana peel caused by pressure, and facilitate the storage of bananas.

Hang the bananas.

After buying the banana, wash and rinse it, dry it with a rag, and hang it with a rope, so that it can be in contact with the ground and reduce the damage to the skin, which is similar to the above principle!

Cryopreservation In order to prevent the banana from blackening, you can peel off the skin of the uneaten banana, cut it into small pieces to prevent it from wrapping it in plastic wrap on a plate and putting it in the freezer to freeze it, which is the same as freezing lychees!

Beat into juice. If the banana is not stored in time and has turned black, you should eat it quickly, or drink it into juice!

Yes, it's very common.

Thank you! Hope! 】

<>1. If the fruit in the salad does not want to be black, as long as the salad dressing covers the surface of the Yusolian banana, if you buy it back and don't plan to eat it immediately, you can choose a relatively green banana, so that it is placed at room temperature to mature slowly, and it is naturally less likely to leak and blacken.

2. Place it with unripe apples, because most of the bananas are now sprayed with ripening agents, so after buying back, they should be rinsed with water and then wiped dry with a rag, and then prevented with unripe apples, so that bananas are more erect and not easy to blacken, and will be a little apple fragrant to eat more delicious.

It should be soaked in salt. You can use it for experiments by soaking it in salt. You can use it for experiments by soaking it in salt.

The substance on the surface of the banana reacts with oxygen in the air and changes color. In fact, if you make a lot of salads, it won't change color. The first one is to use plastic wrap.

The second is inversion. And the last one is to maintain the right temperature. Prepare the juice to prevent discoloration.

Add the juice to the banana slices. You can drip the juice on the banana chips or dip the banana chips directly into the juice. Restore discolored banana slices.

If you have banana slices.

Bananas are best stored at 12-16 degrees Celsius. Because of the weather changes, bananas are best stored at 8-23 degrees Celsius, and if the temperature is too high, bananas are easy to ripen too quickly, and if they are too ripe, they will change color. There are four traditional ways to process bananas:

Hot air drying, frying drying. You can use it for experiments by soaking it in salt. You can use it for experiments by soaking it in salt.

The substance on the surface of the banana is vacuum dried with air and freeze-dried.

Wrap the bananas in layers of plastic wrap. Hang it on a rope in a ventilated area and keep it away from other fruits and vegetables. First, peel and slice the banana that is starting to turn black.

It's easy to put it in a bag and freeze it in the refrigerator. If there are large black spots on the epidermis, the flesh is thinned and should be thrown away in time. Usually, we can't put the bananas we raise in the refrigerator, because the storage temperature of bananas is 8 to 23 degrees, and putting them in the refrigerator will be counterproductive.

Bananas are a very nutritious food. After the banana has been left for a while, there will be some small black hearts in the middle. This situation is also edible, so don't worry.

Rinse the peel with clean water first, as the peel may contain ripening chemicals that will further speed up ripening, as well as pesticide residues, so it is best to wash it well. Never store green bananas at room temperature. Keep sliced bananas fresh.

Wrap the stems of the banana in plastic wrap.

The bananas should be processed before making a banana salad, you can prepare a basin, add table salt to the basin, and put the bananas in the basin to wash them.

At this time, the skin of the banana should be peeled off and put in the refrigerator for a while. After that, put it in the pan and stir-fry it again.

In this case, you should refrigerate the salad made from bananas so that it will not spoil.

Because the banana salad is left out for a while, during this time, there is usually an oxidase enzyme in the cells of the banana peel. Normally, it is tightly wrapped around the daughter cell membrane and does not come into contact with air, but when it comes into contact with air for a long time, it turns black.

If the cell membrane is damaged by freezing, bruising, or the cell membrane is damaged, the oxidase will flow out and oxidize with the substances in the air, resulting in the formation of a complex black substance.

To avoid banana salad turning black, it is recommended to put it in a fresh-keeping box with better freshness, so that it can be fresh-kept for a longer time.

How to make banana salad:

1.Wash all kinds of fruits, mainly bananas, and cut them into cubes.

2.Stir in two spoonfuls of salad dressing and one spoonful of yogurt.

3.Stir the fruit and salad dressing to combine.

Like all living organisms, bananas have to adjust the composition of their cell membranes according to the temperature at which they normally grow, so that the fluidity of the cell membranes is just right for that temperature. The mechanism of regulation is to change the content of unsaturated fatty acids in the lipids of the cell membrane: bananas placed at lower temperatures will have higher levels of unsaturated fatty acids, and the cell membrane will also have better fluidity at the set temperature.

But bananas are tropical fruits, and if you keep them at too low temperatures, some areas of the cell membrane will become too viscous and lose their ability to divide the intracellular space into different chambers. In this case, the biological enzyme mixes with the substrate (enzyme agent) that is originally separated by the cell membrane. So this leads to the oxidation process of the banana.