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Why bananas get dark

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It seems impossible to get those bananas Do not turn black and acquire an unpleasant appearance, even if they are not really damaged, right? The truth is that you can try to delay this from happening, but before or after the Banana peel turns black. Do you want to know why bananas get dark? Do not miss this article of.

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Surely you have verified that - unlike most fruits - bananas or bananas darken more quickly inside the refrigerator than if we leave them out. This seems contradictory, since the cold usually conserves vegetables and slows their ripening process, but in the case of bananas it is not so.

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And it is that this fruit of tropical origin is not too friendly with the cold, but the ideal would be to keep it at about 13ºC to avoid spoiling it. This is due to the Banana peel composition which is, in fact, the part that blackens more quickly, due to the enzymes it releases as well as its internal cells.

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Ethylene is one of the main causes of why bananas blacken, since this gas that emerges from the peel is what makes these fruits ripen and, first, that goes from being green to yellow.

Likewise, the banana plantain is formed by natural fatty and fatty molecules that, among others, sweeten the fruit; When placed in the refrigerator, unlike ethylene, these acids slow down and lose their ability to act.

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In this way, ethylene gas continues to act and causes the banana to continue to ripen and causes the cell walls of the peel to break, turning black. In conclusion, the cold accelerates this process and that is why Bananas darken before in the fridge.

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Although this natural ripening process - which causes bananas turn black- It cannot be avoided, but some actions can be taken to prevent it from accelerating. Therefore, we explain how to keep bananas longer.

If you want to read more articles similar to Why bananas get darkWe recommend that you enter our Food and Drink category.

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