Yes.
because if you leave it out it will rot and turn brown
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.
The skin of a banana turns brown or black because the skin is very sensitive and when it is kept in cold temperatures... the skin begins to low its quality, therefore turning it darker.
Not for long. They turn brown and yucky.
Yes, due to much sugar and potassium contained in bananas.
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.
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.
Ripe bananas reach sweetness, unripe stick a strange flavor to your tongue. Ripe ones are normally yellow with brown spots on the skin. More spots, riper it is. Sometimes, particularly on cold wheather, bananas may get ripe without spots, but all yellow.