How to prevent bananas from turning black? Experiments prove that as long as there are three simple moves,

Life experience (bitter experience) tells us that bananas are a kind of fruit that is especially easy to turn black.

Not only the skin is easy to black, but also the pulp is easy to black. Sometimes it only takes one more day to turn into rotten bananas…….

Is there any what way to make bananas stick to it for a while?

There is!

Why does banana peel turn black?

Banana cells are rich in phenols and polyphenol oxidases. Under normal circumstances, they are separated in different areas of the cell and cannot see each other.

However, when the banana skin is damaged, the cells will rupture and they will meet. If oxygen happens to be present, polyphenol oxidase will help polyphenols and oxygen to undergo a series of chemical reactions to produce black substances.

This is the [enzymatic browning reaction]

The longer the reaction time, the darker the color and the darker the banana. The same is true of the pulp.

In short, there are two enemies that blacken bananas: injuries and oxygen.

To suit the remedy to the case, Dr. Clove’s advice to everyone is: room temperature, plastic wrap, put it upside down.

Are these three points magical about what?

01. Plastic wrap can resist oxygen

Plastic wrap can be said to be the key to keeping bananas young and beautiful.

On the one hand, plastic wrap can block oxygen from the outside world. Without oxygen, the chemical reaction of blackening cannot take place. Youth and beauty are not dreams. On the other hand, plastic wrap forms a sealed space. Banana’s own respiration will produce carbon dioxide. The environment with high carbon dioxide and low oxygen can inhibit banana’s own aerobic respiration to a certain extent, thus greatly prolonging the storage period.

In other words, plastic wrap provides bananas with a simple but not simple hypoxia dormancy chamber.

02. Decompress [buttocks] upside down

Someone must ask: What does it mean to put it upside down?

Referring to the above picture, Dr. Clove thinks that most families should put bananas on the left after buying them.

This method ignores one problem: bananas have their own weight.

As a person, sitting for a long time will cause buttocks pain, not to mention bananas that always maintain a posture. Of course, they should find a more comfortable posture for them.

The bottom banana will bear a lot of pressure, resulting in crushing and skin damage. Once there is a wound on the skin, it will create a chance for polyphenol oxidase and polyphenol to meet.

Then the bottom of the banana turns black.

03. Room Temperature Preservation, Care for Southern Banana

Banana is a tropical fruit. Suddenly entering the refrigerator, where the temperature is lower than 10 ℃, is like southerners going to the northeast without heating… miserable.

The root cause of cold storage blackening is that the low temperature has frozen banana cells. Not only will the peel darken, but also the pulp cannot soften and mature normally after ripening.

In theory, the best storage temperature for bananas is 12 ~ 16 ℃, which is not so accurate under normal circumstances and can be placed at room temperature.

Having said so much, some people must not believe it. Next, let’s see how important it is to bananas with the right method!