What does the rapid blackening of the skin of a banana mean?

It's the result of the breakdown of all carbohydrates, and there won't be a problem, it's just that there is a personal idea that it's not fresh. In terms of nutrition, due to decomposition, some nutrients have been changed to become nutrients that are not found in the original fresh bananas, and some are beneficial to the human body.

If it's all black... Explain that the banana has been frozen... Or heated... But it doesn't hurt to eat.

Carbohydrates are broken down and can be eaten.

Cold winds blow, especially in winter.

Was it a collision during the belt? Or is the temperature too low?

In the delicate banana peel, it contains an oxidase enzyme. Usually, this oxidase is tightly wrapped by a very thin membrane, just like human flesh and blood are wrapped in **. Once the banana is bruised or frozen, the film breaks off and the oxidase slips out.

It can be eaten without affecting the pulp.

If the banana peel is black, if the flesh is not abnormal, it may be caused by enzymatic browning reaction, and it will not hurt the flesh inside, and it is generally edible. In addition, if there is a small amount of blackening on the surface of the banana peel, it also indicates that the banana is fully ripe, which not only does not cause adverse reactions to the body, but also tastes better.

If the banana peel turns black, if the flesh of the banana is also black, accompanied by a foul smell, and the flesh also has running water, etc., it indicates that the banana has gone bad and cannot be eaten at this time.

How to choose a banana

1. Look at the edges and corners.

When a ripe banana is ripe, the edges and corners will be smaller. The fruit will be round and plump. If the banana is angular, it means that the ripeness of the banana is not enough. So, when picking bananas, angular bananas don't have the sweetness of round bananas.

2. Look at the color.

The surface of the banana is bright yellow and shiny, which is a ripe banana, and if the peel of Wu Huiyu is more green, it is a raw fruit. In particular, if the stalk is green, it means that the banana has been ripened, and the banana looks fresh, but it is hard and astringent when eaten.

3. Smell the smell.

When you pick fresh bananas, you smell a refreshing aroma. If the surface of the banana smells too strong, or even has a rotten sour smell and a moldy smell, it means that the banana has been sprayed with too many pesticides during the growth process, and it has deteriorated, which is an inferior banana.

4. Pinch it.

Once you have seen the surface of the banana, you will pick up the banana and pinch it against the skin. If the banana is naturally ripe, it will ripen more evenly, and the fruit body will not be soft or hard, and it will be elastic. If it feels like it's easy to crush when you pinch it, it's rotten or a banana that's about to rot.

If it is very hard to the touch, it will taste bad.

5. Look at the pulp.

You can also peel off the banana peel and observe the flesh inside, if the flesh of the banana is pale yellow, it is said that the quality of the banana that has just been picked is also very high. If the flesh of the banana is gray-black, or even rotten, it means that there has been a qualitative change during transportation and storage, so don't buy it.

The blackening of the skin of a banana does not mean that the banana has gone bad or is inedible, in fact, the darkening of the skin of a banana is a very normal phenomenon, it indicates that the banana is ripe.

The reason for the gradual darkening of banana peels is related to their sugar content. As bananas ripen up, their sugar content gradually increases. This causes the starch on the banana peel to turn into sugar, turning the banana skin yellow and eventually blackening.

So, if the banana skin turns black, but you throw them away, you're missing out on these tastiest bananas. As long as the flesh of the banana is still white or light yellow, not moldy, and free of mud spots or cracks, it is safe to eat. In fact, black-skinned bananas are sweeter and have a better taste than unripe bananas.

Also, if you want to extend the shelf life of bananas, you can keep them in the freezer. When bananas are ripe, they don't continue to turn yellow or black. So, if you keep ripe bananas in the fridge, they will remain in their current ripe state, but the flesh may become softer.

To sum up, a darkened skin of a banana does not mean that the banana has gone bad or is inedible. On the contrary, black-skinned bananas are sweeter and taste better. As long as the flesh of bananas is not damaged by any damage, they are safe food, and it is recommended to keep them in the refrigerator when storing them to extend the shelf life.

A darkened skin of a banana does not necessarily mean that the banana has gone bad. Most of the time, the color change of the banana peel is due to the ripening of the banana. When the skin of a banana turns dark, it may still be edible, except that it may taste and texture sweeter and softer than a fresh banana.

However, if you notice an unusual color (e.g., black, gray, green), mold, or foul smell from the inside of the banana meat, it should not be consumed and these may be signs of spoilage. In any case, if you have doubts about the safety of your food, you should avoid it.

The skin of a banana turns black, usually because it is produced during its natural ripening process. While a darkened skin of a banana may not look aesthetically pleasing, for the most part, bananas are still safe to eat. The appearance of dark spots usually means that the sugar content of the bananas has increased, so they may be sweeter.

Bananas should be edible if they have a small number of dark spots or blackening on the skin, and the flesh is not affected by rot or odor. You can peel off the skin and check if the flesh still looks fresh and tastes normal. If there is no abnormality in the flesh, then the banana is still edible.

However, if the dark spots on the skin of the banana are large or the inside of the flesh has rotted or emits an unusual odor, then it is best not to consume it, as this may indicate that the banana is overripe or spoiled. Spring loss.

In general, if there are only slight dark spots on the skin of the banana, the flesh looks and smells normal, and it is safe to eat. If you're unsure, it's best to choose fresh bananas to eat to avoid fruits that are already overripe or spoiled.

Whether the skin of the banana turns black or not can be eaten depends on the specific situation.

If the skin of the banana turns black, but the flesh does not turn black, and there is no peculiar smell or running water, it is usually due to overripe bananas or collisions, and they are edible at this time.

If the skin of the banana turns black, and the flesh also turns black, accompanied by peculiar smell, running water, etc., it may be that the banana is contaminated by bacteria, mold, etc., and cannot be eaten at this time, so as to avoid diarrhea, abdominal pain, vomiting and other gastrointestinal discomfort symptoms.

Therefore, when judging whether the skin of a banana is blackened and can be eaten, it needs to be judged on a case-by-case basis. If you are not sure whether it is edible or not, it is recommended to cut off the part of the banana with blackened skin and eat only the flesh.

The skin of the banana has turned black, which does not affect consumption. In fact, the skin of bananas turns black because the enzymes in bananas break down starch to produce a substance called "melanin", which destroys and turns the skin of bananas black. However, this does not affect the taste and nutritional value of bananas.

If you don't like to eat the fragrant banana with a blackened skin, you can peel it off and eat it. It should be noted that if there are obvious rotten spots or mildew spots on the skin of bananas, it is not recommended to eat them.

It is a gas called ethylene that makes bananas ripen and turn black, and it is the "culprit" that causes the skin of bananas to turn black.

As the bananas ripen, more and more ethylene is released. Therefore, by controlling the ethylene around the pants, you can control its ripening speed. The more ripe and stored at the time of picking, the faster ethylene is produced and the darker the banana peel becomes.

Experiments have proven that 13 is the optimal storage temperature for bananas. At this temperature, bananas ripen more slowly.

In addition, the damaged cells are exposed to the air, so these polyphenol oxidase catalyzes the reaction of the polyphenols in the skin with oxygen to produce quinones, and then the quinones are "out of control" and continue to undergo a series of reactions to produce catechol-type melanin. The longer the reaction time, the darker the color, from brown to black, so that the banana turns black.

If you can't eat it, it may have begun to rot inside, for such bananas, you should throw them away directly, and you can't continue to eat them, because the bananas are ripe in this way, and some bacteria have entered the bananas, so it's not only bad for your health after eating.

For example, the outer skin of a banana is black, which is related to a carbon oxide contained in the epidermal cells of bananas. Usually, the cell membrane tightly wraps and protects carbon oxide, just like the human body protects flesh and bones.

Once it is bumped, or frozen at low temperatures, the cell membrane will break. The carbon oxide inside comes into contact with the oxygen in the air, and when the oxidation of oxygen turns black, some small spots naturally appear.

Hello, whether the banana peel has black spots or not, you need to peel the banana peel to confirm whether the flesh is rotten and spoiled. The common blackening of banana peels can be caused by bumps or improper storage of bananas. Banana peels contain carbon oxide, which is usually wrapped in cell membranes, and once the banana peel is damaged or stored at low temperatures, the cell membrane will break.

The nitrogen oxide inside comes into contact with the oxygen in the air and turns black under the action of oxidation, and large blackboards or small black spots appear.

Of course, there are also some bananas caused by Atlas spp., although the banana does not look good, but it will not affect the flesh of the banana, if only the skin is blackened, the flesh is not rotten and deteriorated, it can be eaten normally.

If the skin of the banana is black, the flesh of the banana is also black and rotten, and there are white or green mold spots, it already means that the banana has deteriorated, and the answer is definitely not to eat, and there will be gastrointestinal discomfort after eating.

If the flesh of the banana remains intact, its color does not change, and the taste does not have a rotten taste, but the appearance of spots or black spots on the banana peel does not affect the consumption of the banana pulp. If the bananas you describe are so, then you can eat them with confidence.

A small amount of banana peel blackened can be eaten.

It doesn't matter if there are a few spots on the banana peel, this is because the banana is ripe, and the banana at this time has the best and sweetest taste, so you can eat it with confidence.

Banana peels are blackened in large quantities and should not be eaten.

If there are many black spots on the banana peel, it means that the banana is overripe, and these black spots will seep into the flesh from the banana peel, if the flesh is found to be black, it means that the banana has begun to rot and can no longer be eaten at this time.

In fact, this problem should be analyzed on a case-by-case basis, if the banana only has a little black spot, it can still be eaten, such a banana will be particularly sweet and refreshing, but if it is a large area of black spots and the inside of the banana is also black, do not eat it, because this may contain some harmful substances.

Let's take a look at why bananas are black, first of all, if the banana is left for too long, the inside of the banana will continue to mature and release ethylene, which will adhere to the surface of the banana, and the carbon in these ethylene will break the cell membrane of the banana peel on the surface, and then these carbon elements will be oxidized when they touch the oxygen in the air, and then attach to the banana, which will form black. Secondly, there are some bacteria in the air, and these bacteria and microorganisms will also attach to the surface of the banana peel, at this time, the bacteria will rot because they invade the surface of the banana, so it will appear black.

Then we already know the reason why the banana peel is black, in fact, if it is the first case, it can still continue to be eaten, because in this case it is only the reason why the banana is ripe, on the contrary, it is a good thing, but if it is the second case, it is best not to use it, because bacteria still have certain disadvantages to the human body, but if you peel it and find that the banana inside is not black, you can continue to eat, so that it will not produce harmful substances.

To sum up, there are two different reasons for banana blackening, you must identify what causes bananas to blacken before making a decision, and finally it is recommended that you buy bananas as soon as possible.

If the banana peel turns black and the flesh is normal, then it can be used. If the flesh of the banana turns black, then it is not edible.

If the banana only appears as a darkening of the skin and does not involve the deterioration of the flesh inside, then the human body is edible. The darkening of the epidermis is caused by the blackening of the epidermis due to collisions or oxidation of oxygen when left in the air for a long time. This situation has no effect on the internal flesh, and there is no bacterial growth, so the banana pulp is normal and can be eaten with confidence.

If the flesh inside the banana turns black and soft, it means that the banana has been spoiled and rotten, and a large number of bacteria will breed at this time, which cannot be ingested by the human body, otherwise the bacteria will enter the intestines, which will lead to gastrointestinal dysbiosis, abdominal pain, diarrhea and other adverse symptoms, and in severe cases, it will also lead to food poisoning. At this time, it is necessary to go to the hospital for a physical examination in time and carry out it with the help of a doctor**.

In daily life, people should pay attention to the storage of food, once the phenomenon of food deterioration occurs, immediately discard, and do a good job of cleaning up the corresponding measures.