The skin turns brown or black faster in the 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.
keep it in the frige
because if you leave it out it will rot and turn brown
Yes.
gez on them
Ryan Secreast
Bananas should be slower to turn brown if treated with Fruit Fresh.
Yes.
Bananas in the fridge turn brown due to a natural enzyme called polyphenol oxidase reacting with oxygen in the air, causing the fruit to oxidize and change color.
Not for long. They turn brown and yucky.
Bananas are green, but when they are ripe they turn yellow. When they are rotten, they get brown blotches and eventually turn all the way brown.
Yes, due to much sugar and potassium contained in bananas.
It does not matter what brand. Bananas turn brown faster in the refrigerator.