Because banana's grow in a hot country so do not cold conditions such as fridges or freezers!
in the refrigerator
on the counter
It does not matter what brand. Bananas turn brown faster in the refrigerator.
In the science project determining if a banana browns faster in the refrigerator or on the counter, the independent variable is the location where the banana is stored (refrigerator vs. counter). The dependent variable is the rate of browning of the banana, which can be measured by factors such as time taken to brown or the extent of browning observed.
because the refrigerator keeps it fresh and at one temperature. the counter changes temperature. Acetylene gas in the confinement of refrigerator hastens the browning process in banana.
Take two bananas on the same stem, separate them and place one in the refrigerator and the other on the counter to see which will brown faster.
The skin goes brown faster in the refrigerator, while the fruit does not ripen further.
because the refrigerated heat carbons take out the orginated cells quicker.
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.
A refrigerator, a counter, and two bananas (preferably from the same cluster).
If you mean a cut open fruit, no. Both are slowed with application of lemon juice.
two bananas, a counter, a fridge, and some time.