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It is only important if you want them to be edible longer, or if the person eating them or using them doesn't want them to be brown. In the case of bananas, for instance, brown isn't bad for making banana bread. It is just kind of mushy if you want to peel and eat.

Some fruits and vegetables taste different after going brown, or might start molding... so they would be very much less attractive to someone who wants to eat them.

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Q: Why is it important to stop fruit and vegetables from going brown?
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