Why is your banana plant leaves turning brown?

Answer 1

Possible causes include insufficient watering, fungal infection or cold weather.

Give them full sun and lots of water. The tops of the plants may die down in cold weather, but new growth will begin in the spring. They are very fast growing and need frequent, deep watering during the growing season (spring - summer). Because the leaves are sensitive to cold weather, it might be that your plant is showing stress from winter weather, or from wind, which tends to dry the foliage out. Cut brown leaves off and keep the plant well watered and wait for new growth in the spring. The shoots are probably new stems produced by the roots of the plants. Cut away the old, dead portion of the plant and allow the new shoots to grow into a new tree.

Answer 2

It is due to a defense mechanism in the fruit, which is activated when the fruit is cut from the tree.

There are three main factors involved in the ripening and browning process, they are: enzymes, oxygen and phenols. Enzymes are protein-like substances that speed up or initiate chemical reactions. Phenols are defensive mechanisms the plant uses to fend off insects and microbes. The specific enzyme is called polyphenoloxidase. When the banana is attacked, the phenols are activated in the presence of oxygen by this enzyme. In this process the brown color is produced as a side effect. The first time the banana is attacked is when it is cut from the tree. Exposure to cold air, certain gases, and physical damage of the fruit will hasten the process.

Because there is fiber and some iron which causes the banana to turn brown just like the apple! =]

Answer 3

It is due to a defense mechanism in the fruit, which is activated when the fruit is cut from the tree.

There are three main factors involved in the ripening and browning process, they are: enzymes, oxygen and phenols. Enzymes are protein-like substances that speed up or initiate chemical reactions. Phenols are defensive mechanisms the plant uses to fend off insects and microbes. The specific enzyme is called polyphenoloxidase. When the banana is attacked, the phenols are activated in the presence of oxygen by this enzyme. In this process the brown color is produced as a side effect. The first time the banana is attacked is when it is cut from the tree. Exposure to cold air, certain gases, and physical damage of the fruit will hasten the process.

Answer 4

It is due to a defense mechanism in the fruit, which is activated when the fruit is cut from the tree.

There are three main factors involved in the ripening and browning process, they are: enzymes, oxygen and phenols. Enzymes are protein-like substances that speed up or initiate chemical reactions. Phenols are defensive mechanisms the plant uses to fend off insects and microbes. The specific enzyme is called polyphenoloxidase. When the banana is attacked, the phenols are activated in the presence of oxygen by this enzyme. In this process the brown color is produced as a side effect. The first time the banana is attacked is when it is cut from the tree. Exposure to cold air, certain gases, and physical damage of the fruit will hasten the process.

Answer 5

The banana plant leaves turn brown as the plant ages. Bananas generally have a very short life span, and several days.

Answer 6

they throw away them all because they were bent

Answer 7

The oxygen in the air its exposed to