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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.
What else can I help you with?
What materials would I use to answer will bananas brown faster on the counter or in the refrigerator?
A refrigerator, a counter, and two bananas (preferably from the same cluster).
What materials would you use to answer will bananas brown faster on the counter or on the refrigerator?
two bananas, a counter, a fridge, and some time.
Will the brand of the banana determine whether the banana will brown faster on the counter or in the refrigerator?
It does not matter what brand. Bananas turn brown faster in the refrigerator.
Will bananas brown fraster on the counter or refrigerator?
it turns brown in the refrigarator
Do bananas turn brown faster in the refrigerator or 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.
Will a banana brown faster in the refrigerator or on the counter the average?
in the refrigerator
Does a banana brown faster on the counter or inside the refrigerator?
on the counter
Does banana brown faster than an apple?
If you mean a cut open fruit, no. Both are slowed with application of lemon juice.
What is the experimental variable on why a banana browns faster in the refrigerator verse the counter top?
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.
Why does bananas brown faster in the refrigerator?
Cold causes the warm climate fruits cells to break down faster.
More information about will bananas brown faster in a paper bag or on the counter top or in the refigerator?
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What is the independent and the dependent variable in the science project determining if a banana brown faster in the refrigerator or on the counter?
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.
