on the counter
The banana in the refrigerator browned faster than the banana on the counter. The cold temperature makes a banana's skin brown faster. The banana in the refrigerator is still firm though, where as the banana on the counter is softer.
It will rot Faster inside because the CO2 level will build up faster than the one out side so are you happy now i answered your question thank you for reading this.
Water is evaporated faster outside a refrigerator.
inside because the oxygen gets trapped inside the bag causing the grapes to decay faster instead of it in the refrigerator
A banana will eventually turn brown on a coutertop at room temperature and inside a refrigerator. The difference is it will turn brown faster in a cold space, such as a refrigerator.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.
The temperature on the counter top is high compared to that inside a fridge. A high temperature usually makes ice to melt faster than a low one.
The inside of the banana is called the flesh.
No. Outside of the refrigerator is warmer than inside.
The fact that hot water may freeze faster than cold is often called the Mpemba effect
No
Inside
Inside banana peel is present the pulp.