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Banana armour

posted on
June 3rd, 2014
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ZWEI
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BY ZWEI, CLOSE-UP
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The skin of bananas in the fridge turns brown faster than those in a room, but the fruit is still edible. 

I thought the browning was oxidation, but if so why does it happen faster in the cold?

While many fruits are stabilized by refrigeration, most tropical and subtropical fruits (bananas in particular) exhibit chill injury.
The ideal temperature for bananas is 13.3 C.
Below 10 C spoilage is accelerated by the release of enzymes and the skin can blacken overnight as the banana fruit and skin softens.

New Scientist — Why Don’t Penguins’ Feet Freeze? And 114 other questions
Processed with VSCOcam with f2 preset
Processed with VSCOcam with f2 preset

Perfect Photo & Styling by Zwei

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