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If a banana is kept in a fridge, the cold air causes substances called polyphenals to be produced. This causes the banana to turn black. See Related Links.
Wiki User
∙ 13y ago
Wiki User
∙ 13y agoyes they can
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Do bananas rot faster on the counter or in the refrigerator?
Refridgerator yea it will
Do bananas rot faster in the light or in the refrigerator?
In light, because in a refrigerator bacteria is less likely to survive as long as outside of a refrigerator
Would a banana rot faster than apple or a peach if left on the counter and why?
the bananas will rot on the counter in 2 weeks the bananas will rot on the counter in 2 weeks the bananas will rot on the counter in 2 weeks
Do bananas rot?
yes
Where must we put the banana so the banana can rooten easily?
The bananas can rot easily in a refrigerator or in a HOT HUMID place. Either one. Either way, bananas always rot. But go get a real answer because I'm only 13 years old trying to do my science fair project.
Bananas rot faster?
I am pretty sure bananas will ripen and/ or rot faster if they are contained in something such as a brown bag.
Do bananas rot in a week or six days?
Aparently, Bananas rot in 2 weeks 33 Days And 1 Month.
Why are bananas brown?
because they rot.
Why do bananas get mushy?
Because they rot.
Why do apples rot slower than bananas?
Apples rot slower than bananas because they are harder. Hard fruits or vegges rot very slow, for example carrots. But compare carrots to cucumbers which rot really fast because they are soft. Same goes for apples and bananas.
How is a rotten banana a chemical change?
All fruits, bananas included, give off CO2 which helps in the decomposing factor. Since your refrigerator is closed and only has so much space the CO2 builds up and causes them to rot.. Bananas do not "rot" faster in a refrigerator. In fact, they will last longer there. The skin turns brown or black faster in a refrigerator, but the banana meat itself does not ripen that much more. In fact, it is recommended that ripened bananas be frozen to preserve them even longer. The cold temperature of a refrigerator encourages an enzyme (polyphenyl oxidase), which is naturally found in the banana, to polymerise phenols in the banana skin into polyphenols. Polyphenols are similar to melanin, the pigment responsible for the color in our skin. This is what blackens the skin of the bananas. Despite the color, the cold temperature will keep bananas firmer than a banana that has been left at room temperature for the same amount of time. The enzymes that break the starch into sugar, which makes the banana soft and ripe, work better at room temperature.
Do bananas need refigeration?
no bananas go black in the refrigerator
