Bananas and Plantains

How can you keep bananas from turning brown after you slice them?


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2008-08-01 21:26:29
2008-08-01 21:26:29

Sprinkle them with lemon juice. The lemon juice reacts with oxygen more readily than the bananas, and it's the oxygen reaction that turns them brown.


Related Questions

yes! you can put lemon juice on them. i did an experiment on this in sixth grade

yes it can actually! i did a science project and if you soak the apple slice in milk for ten minutes it prevents it from turning brown for about 7 hours. hope this helps :)

Not right away keep them in their juice. Lemons juice keeps bananas from turning brown. I thelps if you cut with a stainless steel knife. If laid out keep moist paper towel over them.

Keep cut fruits, such as apples, pears, bananas and peaches, from turning brown by coating them with an acidic juice such as lemon, orange or pineapple juice. Or use a commercial anti-darkening preparation with fruits, such as Ever-Fresh (TM) or Fruit-Fresh (R), and follow the manufacturer's directions. Cut fruits as close to serving time as possible.If you want to keep apples and bananas from turning brown, coat them in orange or lemon juice. The ascorbic acid (vitamin C) helps prevent oxidization, and they stay fresh looking longer.

where is the answer? it says it was answered, but nothing is there.

Nothing really....just dont buy so much...or if you do and they get brown, MAKE BANANA BREAD!! its really could probably find a recipe somewhere online.

To keep guacamole from turning brown, keep the pit in it. Make the avocado the way you wish, and then put the pit in, and cover it until it is ready to eat.

To keep the flesh of a peeled banana from turning brown, mist it or dip it in the juice of an acidic fruits such as lemon, lime, orange, or pineapple. There are also commercial preparations such as Ever-Fresh and Fruit-Fresh, which have a similar effect. Store bananas away from other fruits, as the ethylene gas given off affects ripening. Ripening can be halted by placing the banana in the refrigerator, but this will cause the skin to darken considerably. or Place bananas in a brown paper bag and store in the refrigerator. they stay fresh longer and the turning brown process is much slower.

Yes it should. Potatoes turn brown when exposed to air. Covering them with any liquid should keep them from turning brown.

Use fruit juice to prevent discolouration, such as lemon, orange, tinned pineapple, tinned or fresh grapefruit juice or lime juice

I usually keep them covered with water.

Eat themEat them. Bananas continue to ripen after being picked. They are considered to be ideal when a few brown spots appear, although many people prefer green bananas and over-ripe ones. DO refrigerate them, if they are browning faster than you can eat them- the skin will darken but the fruit will stay fresher longer. To slow ripening, don't store bananas with other fruit- ie the typical fruit basket or bowl is not a good idea for bananas, as they ripen too fast.

To keep apples from turning brown is using citrus fruit such as lemon juice. The apples can be tossed in the juice then sealed in a container, lasting for up to 5 days.

To keep them from drying out and turning brown

When I have made them, take the bananas and peel them, cut them in half and use a popsicle stick to impale the bananas on. Place them in the freezer on a waxed paper covered cookie sheet for at least ten minutes. Pull them out long enough to dip them and either store in the refrigerator or freezer until ready to be served.

because of a acid the vinegar has (i think)

Oxygen. Dip apple slices in lemon juice to keep them from turning brown.

Bananas are harvested way before they ripen so they can be delivered without bruising or over ripening. That's way most of the bananas you see at the super market are green.

A hypothesis doesn't have to be a correct statement. Just pick a chemical and say this one will or will not keep the fruit from turning brown. Then give a brief statement about why you think this way.

Keeping bananas from turning brown, is tricky. Bananas continue to ripen even after harvest. This makes getting them to markets thousands of miles away easier.Bananas, and other fruits and vegetables, ripen faster in the presence of ethylene gas. Problem is, bananas produce ethylene gas too. Ethylene is heavier than air, and increased temperature and moisture promote the production of ethylene. In a bowl or closed container, ethylene pools, hastening ripening (browning). While a counter top is open, ethylene still pools around the fruit.If you want to keep your bananas fresh longer, hang them.

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