The banana peel that has been left for a long time will always turn black. Many people will wonder why the banana peel turns black? How to find practical and feasible methods to prevent premature blackening of the banana skin and prolong the shelf l...
The banana peel that has been left for a long time will always turn black. Many people will wonder why the banana peel turns black? How to find practical and feasible methods to prevent premature blackening of the banana skin and prolong the shelf life of the banana?
Little common sense in life How to prevent bananas from becoming blackened
Packaging of plastic wrap is very beneficial for banana storage. On the one hand, plastic wrap can reduce the presence of oxygen. Without oxygen, enzymatic browning reactions cannot occur; on the other hand, plastic wrap wraps form a spontaneous air-regulating microenvironment. The carbon dioxide produced by bananas' own breathing increases and oxygen decreases, which can inhibit its own aerobic respiration to a certain extent, and at the same time, it does not cause anaerobic respiration, which can greatly extend the shelf life. The banana without plastic wrap is exposed and air, and its aerobic respiration and enzymatic browning are present at the same time, making it easy to brown and has a short storage period.
Put the bananas flat on the table, and the concave surface is placed in an arch shape. Put the bananas flat on the table. The biggest difference between the two methods is the difference between the contact surfaces of the banana and the desktop. Reverse release only contacts the two ends of the banana with the plane, reducing the damage to the banana's skin by pressure; while cells at the contact surface are easily damaged by pressure and lead to browning.
Banana is a tropical fruit that is prone to cold damage when the temperature is below 10℃. The symptoms of cold damage are: the peel becomes darker, the flesh cannot become soft after ripening, and the fruit cannot ripen normally. After refrigeration, it is easy to cause damage to the peel cells, promote the occurrence of enzymatic browning, and the epidermis is also easy to turn brown or even black. In theory, the optimal storage temperature of bananas is 12-16℃, but it is difficult to maintain this temperature in life, so you can just place it at room temperature. The storage needs in life can be met by combining room temperature storage time with other methods.
