What are the main factors that affect the rate at which bananas rot

Factors affecting the drying speed The main factors affecting the drying process are: (1) the temperature of the air If the relative humidity of the air remains unchanged, the higher the temperature, the more water vapor required to reach saturation, the easier it is for water to evaporate, and the faster the drying speed; Conversely, the lower the temperature, the slower the drying speed, and the product is prone to oxidative browning and even mildew. However, it is not advisable to take excessive high temperature, because the water content of fruits and vegetables is high, and when encountering high temperature, the cytoplasmic fluid expands rapidly, the cell wall ruptures, and the soluble substances are lost.

In addition, the sugar in the raw material is caramelized due to high temperature, which damages the appearance and flavor, and high temperature and low humidity are also easy to cause crusting. In the drying process, 40 90 is generally used, and all fruits and vegetables rich in sugar and volatile oil should be dried at low temperature. (2) The relative humidity of the air If the temperature remains unchanged, the lower the relative humidity of the air, the greater the saturation difference of the air humidity, the faster the drying speed, the relative humidity of the air is too high, and the raw materials will absorb moisture from the air.

3) Air velocity The faster the air flow through the raw materials, the more moisture is carried away, and the faster it dries. Therefore, in artificial drying equipment, air blasts can be used to increase the air speed in order to shorten the drying time. (4) The type and state of raw materials are different types of fruit and vegetable raw materials, their chemical composition and tissue structure are also different, and the drying speed is also inconsistent, such as the raw material has tight flesh, high sugar content, large cell fluid concentration, high osmotic pressure, fast drying speed, some raw materials such as grapes, plums and other fruit surfaces have a layer of wax, hindering the evaporation of water, can be treated with brine before drying, the wax is dissolved, in order to increase the drying speed, because the water is evaporated from the surface of the raw materials, Therefore, the size and thickness of the raw material slice have a direct impact on the drying speed, the smaller the raw material slicing, the larger its specific surface area, and the faster the water evaporation.

The thinner the thickness of the raw material on the baking tray or drying tray, the faster it dries. (5) The design and use of drying equipment Whether the artificial drying equipment is suitable and whether it is used properly is also the main factor affecting the drying speed.

1.*Temperature**: The process of preservation, storage, transportation and ripening of bananas is the most affected by temperature and is also a sensitive factor.

2.*Bacterial Count**: The higher the number of bacteria, the faster the banana will rot.

3.*How much carbon dioxide**: Under certain temperature conditions, the purpose of prolonging the storage time can be achieved by adjusting the gas composition of the storage environment.

4.*Humidity**: Increasing the relative humidity of the banana storage environment can effectively reduce the evaporation of fruit water and avoid the adverse physiological effects of fruit wilting.

Bananas will start to rot after no more than 24 hours of storage. If the banana is in good condition, it can generally be stored for 3 to 5 days. If the banana has been broken, it will last for a shorter time.

It is easy to rot in general environment.

Writing ideas:Observation should be layered, in a certain order, from far to near, from high to low, from top to bottom, from point to surface or from the inside to the outside for comprehensive and detailed observation.

Body:

I took a banana and watched it rot.

On the first day, the banana was intact, with a faint fragrance and a golden coat. A pinch, very stiff.

The next day, the banana grew a few "freckles", and when I pinched it, it was a little softer than yesterday, but the fragrance was similar to yesterday.

On the third day, the banana got crazy "freckles", and most of the places were black spots.

On the fourth day, I cut out a bit of banana flesh, and when I saw it, it was very dull. When you pinch it, it is like a balloon that has run out of air, very soft and collapsed.

On the fifth day, the banana was like a black garment, and even the handle was jet black. Peel off the whole skin, pinch it, and it "pops" to the ground like a paste. When I smell it, it stinks and stinks, making people feel sick and want to vomit. That's when I realized that it was really moldy!

After this observation, I have a clear idea of how bananas rot.

Summary. Hello, according to your question, I have helped you find the result: dear, bananas will rot if left for a long time, and eventually produce nitrogenous substances, that is, amino acids.

Amino acids contain brown carbohydrate acid, quinone, dihydroquinone, carboxylic acid, disulfide, sulfonic acid, hydrophobic winning and negative electrons, and amino acids (amino acids), among others. In addition, some organic acids such as acetic acid, acetic acid, etc., are also produced during the banana decay process. In addition to the chemical composition that is formed as the banana decays, there are also some flavor derivatives produced during the decay process.

In the process of amino acid hydrolysis, amino acids will combine with other substances to form odor substances such as acetals, mash alcohols, aldehydes, esters, and ketones. In addition to this, the activity of bacteria, fungi and their alkaloids also affects the smell of banana rot. As a result of these substances, banana rot will have a peculiar fragrant smell.

I hope mine can help you

Dear, I'm sending you the answer now, and I'll take a closer look.

Hello, hail rent according to your question, has helped you find the result: dear, bananas will rot after a long time, and eventually produce nitrogenous substances, that is, amino acids. Amino acids contain brown carbohydrate acid, quinone, dihydroquinone, carboxylic acid, disulfide, sulfonic acid, hydrophobic winning and negative electrons, and amino acids (amino acids), among others.

In addition, some organic acids such as acetic acid, acetic acid, etc., are also produced during the banana decay process. In addition to the chemical composition that is formed as the banana decays, there are also some flavor derivatives produced during the decay process. In the process of amino acid hydrolysis, amino acids will combine with other related substances to form odor substances such as acetal, mash alcohol, aldehydes, esters, ketones and so on.

In addition to this, the activity of bacteria, fungi and their alkaloids also affects the smell of banana rot. As a result of these substances, banana rot will have a peculiar fragrant smell of Gaoling. I hope mine can help you

Because bananas become mildew and rot, various microorganisms, especially various fungi, will continue to accelerate the reproduction of rotten bananas and produce a large number of toxic substances in the process of reproduction.

These toxic substances continue to penetrate and spread from the rotten part to the non-rotten part through the banana juice, resulting in the non-rotten part also containing metabolites of microorganisms. People who eat the mycotoxins in rotten bananas may experience dizziness, headache, nausea, vomiting, bloating, etc., and in severe cases, convulsions, coma, which are life-threatening. One of the most toxic substances that pose a threat to human health is the toxin of Penicillium mildium.

In addition to causing damage to the nervous, respiratory, urinary and other systems, it also has a strong carcinogenic effect. In addition, the nitrate contained in bananas when they rot can also turn into toxic nitrites.

Not only bananas, but also other fruits.

Therefore, for the sake of health, it is necessary to choose fruits with bright skin color, tender flesh, fragrant and fresh fruits. If there are slight spots or a small amount of insects, use a knife to dig out the rotten insects and the good fruit parts more than 1 cm around them; If the area of mildew and decay or insect decay reaches or exceeds 1 3 of the fruit, it should be discarded decisively to prevent future problems.

Because pears release a growth hormone.

This hormone causes the fruit to ripen.

Even overripe.

Or to the point of decay.

It may be the effect of the temperature, if the place is not ventilated, the banana will rot quickly.

An important reason for blackening is the temperature of storage, the hotter the weather, the shorter the storage time, on the contrary, in winter, it will be stored for a long time, hang the bananas with a rope and put them in a ventilated and cool place, you can slow down the rate of banana rotting, you can try it.

It may be that it has been placed in a plastic belt for a long time.

After all fruits are ripe, they will volatilize a gas, called a ripening agent - ethylene (it seems to be), this is also the main component of the sweet smell of fruits, I have heard that when a fruit is ripe, the fruit of the whole tree will be ripe, and that's it, the ripe fruit ripens other fruits. The preservation of bananas must be open in bags, if it is stuffy and the gas can't get out, then the ripening effect is particularly strong, of course, it will be rotten if it is overripe. It is recommended to buy bananas that are not too ripe, slightly greener, and leave them for a long time