The banana is fine on the outside, but what s going on with the black heart inside?

If the banana is left for too long, the phenolic substances in it will react with oxygen under the catalysis of polyphenols to produce a component, and then the melanin produced will cause the banana to turn black, because there are many substances of this classification in the banana cells.

Normal cell polyphenols change with oxygen to produce melanin, and the longer it lasts, the darker it becomes.

The presence of a black core inside a banana proves that the banana has spoiled, and it is best not to eat it in this case. Because the content of mold and bacteria in spoiled bananas is very large, it is easy to accumulate in the intestines, causing acute gastroenteritis, nausea, vomiting and other phenomena.

It is recommended to eat some fresh, no black core bananas, which can effectively absorb the rich fiber and potassium ions in bananas, which can not only promote intestinal peristalsis and improve constipation, but also supplement a large amount of potassium ions to ensure the ejection ability of the heart.

If you open the banana and find that the flesh in the middle is black, it is best not to eat, the blackened part is mainly caused by local mildew or bacterial infection caused by too long storage, and it is easy to cause acute gastroenteritis after eating.

If there is only a thin black heart, it is edible.

What's going on with banana black hearts.

Generally speaking, bananas picked in the south are picked when they are not fully ripe and transported to the north, and ethylene gas is used to ripen in the process, and the reasonable ripening concentration is in accordance with the relevant regulations. However, banana storage has strict requirements for temperature and humidity. Industry insiders believe that the skin of bananas is intact and the flesh is ripe, and the temperature is very likely to exceed 18 degrees Celsius during storage, which will cause the fruit to ripen quickly, and the flesh will become soft but the skin will still remain green or yellow.

The skin of the banana is good on the outside, but the inside is black, which means that the banana has been touched when it is not ripe.

The banana is fine on the outside, but what's going on with the black heart inside? This may be that the banana is bad, and it has been a long time, because if the banana is ripe, it is necessary to use a ripening agent, which may be the reason why the ripening agent is used too much.

After buying the banana, it will slowly become very ripe and soft after a day, and it is relatively normal to have a black heart in it, which can be dealt with according to the actual situation, if there is mold or something like that, or there is a peculiar smell, do not eat it.

It's right to look at the outer skin, and the inside is indeed inside, which is quietly relying on luck, wrapped in thousands of skins.

If the banana is left for too long, the phenolic substances in it will react with oxygen under the catalysis of polyphenols, and produce a kind of melanin, which will cause the banana to turn black, because there are many substances of this classification in the banana cell.

Acorn, a polyphenol in normal cells, changes with oxygen to produce melanin, and the longer it lasts, the darker it becomes.

The banana is fine on the outside and the core is black on the inside, which may be caused by local mildew or bacterial infection caused by being stored for too long. This kind of banana is recommended not to be eaten, and it is easy to cause acute gastroenteritis after eating. But if only a tiny black heart can be eaten, this is normal.

The banana is fine on the outside and the core is black on the insideIf the core of the banana is black, it is best not to eat, the blackened part is mainly caused by local mildew or bacterial infection caused by too long storage, and it is easy to cause acute gastroenteritis after eating. But if only a tiny black heart can be eaten, this is normal. This is due to the fact that the improved bananas have no seeds, and the black core in the banana flesh is formed.

In fact, when it comes to preserving bananas, many of us do it wrong. Bananas are often refrigerated in the refrigerator, which will cause the flesh of the banana to turn dark brown, which will affect the taste. The correct way is to rinse the whole bunch of bananas with water several times to reduce the corrosion of the ripening agent, and then store them in a cool place.