Why do bananas turn black easily? Is there any scientific truth in it?

1. The common cause of banana blackening is the vacuole of banana cells.

Classified substances are present in them, which, upon exposure to oxygen, undergo a series of reactions catalyzed by polyphenol oxidase, which ultimately promote melanin.

Generate. 2. Normally, polyphenol oxidase and classified substances are distributed in different areas of the cell and do not come into contact with each other. And when we peel off the banana peel, the cellular structure.

When it is destroyed, enzymes, classified substances, and oxygen meet, and the browning reaction is triggered. So it was originally Huang Cancan.

The peel and white waxy flesh will appear black like this.

3. The two ends of the banana are also more likely to turn black due to the peeling of the peel, the force is large when peeling and the area in contact with air is large. Similarly, during transportation and storage, if the banana is squeezed or bumped, causing cell breakage, it will also turn black locally.

4. Bananas are very sensitive to temperature changes, and low temperature will cause banana cells to frostbite, trigger browning reactions, and appear too low in black temperature. It will cause severe chilling injury to bananas, resulting in respiration of unripe bananas.

Slow down. 5. When we put the unripe banana in the refrigerator, it is easy to cause the banana peel to be black, but the flesh is still stiff and sour. And the temperature is above 25 degrees Celsius.

Chlorophyll in banana peels.

The transformation is affected, and it is likely that the banana is ripe and the skin is still green, making us mistakenly think that the banana is not ripe and miss the best time to eat it.

1. In the process of storage, in addition to reducing the metabolism of bananas and delaying the ripening and senescence of fruits, we should also try to avoid browning of bananas, and soak and wash them after returning home. Store at room temperature, it is not recommended to put bananas in the refrigerator to prevent cold frostbite.

2. At the same time, when storing, you can turn the banana upside down to reduce the pressure of your own weight on the bottom, prevent the bottom banana from browning, and eat it as soon as possible after peeling it, so as to reduce the time of contact with oxygen and avoid the banana from blackening.

3. In addition, there is a saying about storing bananas that it is feasible to hang them, but not because they think they are still growing on trees, and there is no level in the banana.

It is not able to perceive its own posture, and it hangs upside down on the tree, which can avoid the weight of the banana itself from being squeezed, and at the same time, it is well ventilated to prevent the accumulation of ethylene released by the banana and the moisture generated by respiration during storage, and accelerate the ripening and decay of the fruit.

Banana peels undergo oxidation reactions. If the banana is left in the air for too long, you will find that the surface of the banana peel is blackened, because the phenolic substances on the surface of the banana come into contact with the oxygen in the air and undergo a chemical oxidation reaction. The oxidation reaction destroys the cells of the banana peel, and the color changes from yellow to black.

The banana peel is a little black, and the banana can still be eaten, but if the black area becomes larger, don't eat it.

Banana peels contain an oxidase enzyme that reacts with oxygen in the air when a banana is bumped or frozen, and the banana peel turns black.

This is because bananas are susceptible to oxidation during the placement process, resulting in local blackening and ripening.

You can put the banana in the plastic wrap for preservation, isolate oxygen, so that it will not be oxidized, you can also put the banana upside down, reduce the pressure of the banana, and the loss of the mu can store the banana at room temperature, the best temperature for banana storage is 12 16, at this temperature, the seller Senxiang is not easy to blacken, you can also hang the banana, or put the banana and the apple together, try to keep the banana dry, so that the banana can not change color for a few days.

Put the banana in a place with a relatively low temperature, in a ventilated and Zen-resistant place, so that you can avoid the banana from deteriorating and blackening, or you can directly talk about wrapping it with plastic wrap containing mumold, which can be placed in a dry place.

It can be stored in a plastic bag, and it can be properly reversed. It should be stored at room temperature and should not be placed in an ice bridge box. It is best to let the temperature sensitivity of the outside world reach 16 degrees.