What is a ripe banana ? How to tell if a banana is ripe

In addition to those turquoise bananas that are not ripe, some bananas have a very yellow appearance, but they taste hard flesh and even a little astringent. Such bananas are also not fully ripe.

The peel of high-quality bananas is bright yellow or greenish-yellow, the comb handle is complete, there is no defect and falling off, generally less than 25 per kilogram; The body of a single banana is curved, the fruit is plump, fat, fresh in color, bright, smooth on the fruit surface, no disease spots, no insect scars, no mold, no trauma, the fruit is easy to peel off, and the flesh is slightly hard;

Most people have such a common sense that bananas are moisturizing, and eating bananas when the stool is not good can moisten the intestines and laxative. In fact, not all bananas have a moisturizing effect, only ripe bananas can have the above functions, if you eat more raw bananas not only can not be laxative, but will aggravate constipation. Because unripe bananas contain more tannic acid, which has an astringent effect on the digestive tract, it will inhibit the secretion of gastrointestinal juice and inhibit gastrointestinal peristalsis.

Dr. Wei Fei of the Institute of Materia Medica, Chinese Academy of Medical Sciences, said that bananas are rich in dietary fiber, a large part of which will not be digested and absorbed, but can increase the volume of feces and promote intestinal peristalsis. At the same time, the sugar content of bananas is more than 15%, and it contains a large amount of water-soluble plant fiber, which can cause hypertonic gastrointestinal juice secretion, thereby adsorbing water to the solid part, making the feces soft and easy to excrete.

However, these effects are only found in ripe bananas, and raw bananas may have the opposite effect. In addition to those turquoise bananas that are not ripe, some bananas have a very yellow appearance, but they taste hard flesh and even a little astringent. Such bananas are not ripe, it contains more tannic acid, tannic acid is equivalent to the barium used in enema, which is more insoluble, and has an astringent effect on the digestive tract, will inhibit the secretion of gastrointestinal juice and inhibit its peristalsis, if too much intake will cause constipation or aggravate constipation.

Therefore, if the banana is not ripe thoroughly, it cannot be used for laxatives.

Bananas are described in detail in the references.

Ripe bananas are bananas that have been left for a long time and are ripened by their own plant hormone "ethylene". The bananas bought outside are usually raw, and they will be ripened after a while. (Of course, it ripens faster with ripe bananas).

Ripe bananas refer to ripe men, and the skills are not bad.

It looks like it's going to rot, the soft kind.

Under normal circumstances, it is enough to judge whether a banana is ripe or not by looking at its appearance, but it is not effective for bananas that use ripening agents. Now the only way to tell if a banana is raw or ripe is to secretly pinch it with your hand before buying, if it feels soft when pinched, it is a ripe banana.

1. Look: The skin of ripening bananas generally does not have the sign of ripe bananas - "plum blossom point". Some are fully mature.

2. Smell: Ripe bananas smell like chemicals.

3. Taste: Naturally ripe bananas are ripe evenly, and ripening banana cores are hard.

4. Makeup technique: Medium-ripe bananas are coated with a layer of ripening agent containing sulfur dioxide on the surface, and the bananas have become yellow and fresh in one or two days. Or inject formaldehyde gas into the box containing the bananas, and the bananas will turn yellow in a few days.

How to ripen bananas.

Because bananas are tropical fruits, it takes a certain amount of time to transport them to various places, so some bananas are picked before they are ripe, and many are even unripe after they are marketed. If you buy this kind of banana that is not particularly ripe, then you need to learn how to ripen the banana. You can also easily make bananas ripen quickly at home, and there is no ***!

How to tell if a banana is ripe.

1. If you have the conditions, you can buy ethephon and use it on bananas at home, and the bananas will be easy to ripen. Experts have also proven that ethephon can be used for ripening and is harmless to humans.

2. Put the banana and the ripe apple and other fruits together, tie it tightly with a bag, and after a while, the banana will naturally ripen. Apple's ripening "power" is very powerful, and this method has been tried and tested! Because ripe apples emit a substance that makes bananas ripen quickly, this ripening method is also the most environmentally friendly and cleanest method.

25 C is the best temperature for bananas to ripen, if the bananas are too cold, it will be difficult to ripen, so you can place the bananas in a slightly warmer ventilated place, or use a humidifier in the room, which is more conducive to banana ripening.

How to tell if a banana is ripe:

Clause. 1. Look at the appearance of the banana, when the skin of the banana has pitted, it indicates that it has been ripened.

Clause. 2. Smell the smell of bananas, ripe bananas smell very sweet.

Clause. 3. Touch the texture of bananas, ripe bananas will feel softer to the touch.

1. Touch hardness. Generally, pure natural ripening bananas, the skin will turn yellow, the middle is counted, and the color will not be very uniform. If the banana is a little hard in the middle, do not buy this banana, it may have a ripening agent.

2. Look at the plum blossom dots on the banana, the more plum blossom dots, the sweeter they are. Don't dislike people for thinking ugly, in fact, many fruits are more natural and sweet.

3. Smell the banana. When buying bananas, you should be careful when you see bananas that are particularly bright and golden. Naturally ripened bananas have their own fragrance and no peculiar smell.

If you smell a pungent odor, it may be the addition of a sulfur dioxide catalyst. Never buy it.

Tips for bananas to save without turning black:

1. Wrap in plastic wrap. It can minimize contact with air, effectively prevent browning, and greatly extend the shelf life. If you don't have plastic wrap wrapped in plastic wrap, you can also do it.

2. Do not store in the refrigerator, room temperature is sufficient. Low temperatures can cause the fragile banana epidermal cells to break through frostbite and make them prone to browning.

3. Place the banana with the concave side facing down and the convex side facing up. When the banana is laid flat, the entire weight is pressed on the compressed surface, and the epidermal cells are easily damaged due to the compression, so they can be placed on the concave side side down and the convex side upwards to reduce the contact area with the tabletop.

4. It should be emphasized that during the whole process, pay attention to handling with care to reduce the damage or bruise of the banana skin.

When choosing bananas, you should pay attention to these three details, so that when you choose bananas, you can look at them accurately.

The first point is to observe the color of the banana, the ripening banana, the light yellow is light green, so the temperature of the ripening banana is not reached, and the ripening is not in place, but the normal ripening banana, the skin is thin and the color is darker yellow, and the color is more comfortable.

The second point, look at the shape of the banana, the banana is angular and angular, indicating that the banana has thick skin and less meat, this banana is ripe and not naturally ripe, and it is picked before it grows to maturity, and the naturally ripe banana looks round and smooth to the naked eye.

The third point, observe the roots and flowering parts of the banana, if it is green, it means that the banana is not fully ripe, if it is a light yellow root, it means that it has been ripe, and the root appears black, indicating that the banana has been placed for a long time, and it cannot be stored at home.

How do you store the bananas you usually buy at home? Just keep these two points in mind.

The first point is to hang the bananas in a cool place at a temperature of around 17 degrees Celsius to allow ventilation to reach the storage time of a week.

The second point is to scrub the surface of the banana with pure water to remove the residual ripening agent, wrap the roots of the banana with plastic wrap, do not touch the air, so as to ensure freshness, place it in a cool and ventilated place, and remember that the banana should be arc downward.

Have you learned how to pick and store bananas?

Here's how to tell if a banana is ripe:

1. Look: The skin of ripening bananas generally does not have the sign of ripe bananas - "plum blossom point".

2. Smell: Ripe bananas smell like chemicals.

3. Taste: Naturally ripe bananas are ripe evenly, and ripening banana cores are hard.

If the color of the banana peel has completely yellowed, it means that the banana is ripe, and if there is still green, it means that it is not fully ripe.

The first look at the appearance of the banana, when the skin of the banana is pockled, it indicates that it has been ripened. The second smell of bananas, ripe bananas smell very sweet. Thirdly, the texture of the banana will be softer to the touch.

Judging whether the banana is ripe or not, this can be seen according to the color of his appearance, and the yellowish appearance must be ripe.

The ripeness of bananas is the fullness of banana fingers, and when the fullness of banana fruits reaches sixty and a half, it is basically edible after ripening; When the fullness exceeds 90%, the skin is easy to crack after ripening. The judgment of fullness is based on the obviousness and color of the edges and corners, as the fruit finger grows and is full, the edges and corners have acute angles and become obtuse angles, and finally the fruit fingers become nearly round, and the closer to the ripe banana fingers, the lighter the green of the peel. The higher the fullness, the higher the yield, the better the quality, but the less resistant it is to storage.

According to experience, the maturity of the fruit comb finger in the middle of the fruit spike shall prevail, if the fruit body is close to the flat full, it is 70%; Eighty percent of the fruit body is perfect but still has edges, and more than ninety percent is perfect without edges.

Look at the color of bananas, light yellow or blue, they are all raw, yellow is ripe, dark yellow is ripe, black is about to rot.

Half a banana, ripe or not? The color of the banana can be observed. A banana with a yellow skin is ripe, and if the skin is green, the banana is definitely not ripe.

Peel off the skin and taste it.

The easiest thing is to try it! Nothing else is allowed

Ge Fangze72017-09-10 Knowing that the partner Internet expert pays attention to the natural growth of ripe bananas belongs to ripe bananas, and vice versa belongs to raw bananas, by using the ripening method to make them ripe bananas.

How to distinguish between ripening and self-ripening bananas:

It's actually very easy to tell by the appearance. Self-ripening bananas usually have pockmarks on the surface, which is commonly known as pockmarked bananas, and it is the best time to eat them when there are pitfalls on the skin of bananas. Ripe bananas, on the other hand, are usually yellow on the surface, but have no pockmarks and have a hard flesh.

There are also people who use sulfur fumigation bananas to prevent bananas from spoiling and rotting, so that bananas can be stored for a long time without rotting, and can be sold after temporary ripening, and of course, there will be no pitting.

Of course, due to the special conditions of bananas, ripening has become a common storage management method, but many people have different views on the nutritional value of ripening bananas and whether eating them is not good for health. However, wizards believe that with the exception of bananas treated with harmful substances such as sulfur, ordinary ripening bananas are not problematic to eat. Ripening bananas usually use ethylene or ethephon, and even use sealed aggregation, rotten bananas to ripen raw bananas or heat up have good effects, this kind of ripening bananas will not cause harm and discomfort to the human body in principle, and can be eaten safely and securely.

When this happens, it means that the banana is ripe. The artificially ripened bananas are only yellow on the surface, but the flesh inside is very hard, and the taste is stiff, and the sweetness is also very light. If there are pittings on the surface of the banana, it means that it is a ripe banana.

If there are no pittings on the surface of the banana. Naturally ripened bananas tend to be softer and sweeter. When buying bananas, users can distinguish whether the bananas are ripe by smell.

If a banana has a natural aroma, it means that it is a naturally ripe banana. If there is a chemical or sulfur smell on the surface of the banana, it is recommended not to buy it.

Banana Shopping:

1. Color: the skin color is bright yellow and bright, and the green at both ends is a mature and moderate fruit; The peel is all green for the overgrown fruit; The skin of the fruit turns black is overripe.

2. Hand pinching: gently pinch the fruit body with two fingers, and the elastic one is a ripe and moderate fruit; The flesh is induration, and it is overborn; those that are easy to peel are overgrown fruits; Quietly peel the skin and stick the flesh for overripe fruit.

3. Taste: The entrance is soft and glutinous, and the sweet and fragrant fruit is ripe and moderate; The flesh is hard and firm, and the lack of sweetness is the overgrown fruit; Those with unastringent taste are sandwiched fruits, and those with soft flesh are overripe fruits. Answer: Chain.

The blackening of banana peels is a sign of banana ripeness: the blackening of banana peels is actually a manifestation of banana anthracnose, named for the similarity of symptoms to human anthrax, and the pathogen is banana disc spores, which do not have any effect on the human body. This symptom only manifests itself when the banana is ripe, and the appearance of black spots on the skin indicates that the banana is fully ripe, and the taste and flavor are at their best.

At the same time, unripe bananas contain a lot of tannic acid, which is easy to cause constipation, and the content of tannic acid is greatly reduced after ripening, so it is the best time to eat bananas when dark spots appear on the skin. However, when the flesh is also blackened and rotten, it is not recommended to eat.