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).
two bananas, a counter, a fridge, and some time.
It does not matter what brand. Bananas turn brown faster in the refrigerator.
it turns brown in the refrigarator
in the refrigerator
on the counter
If you mean a cut open fruit, no. Both are slowed with application of lemon juice.
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.
Cold causes the warm climate fruits cells to break down faster.
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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.
I did an experiment on this and the banana in the refrigerator was like black after 6 days and the one on the counter was slightly affected so definitely the fridge. =========================== It rots faster on the counter because room temperature supports bacteria better in order to break down the banana faster(rotting)