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Heat melts it and makes it nasty... Cold freezes it and makes it hard to eat (unless it has co-co on it)
Certain enzymes in bananas covert the starch in bananas into sugar. This is part of the ripening process, which causes the fruit to be sweeter and softer as the conversion takes place. Temperature has an affect on these enzymes in such a manner as to cause the conversion to accelerate and, thereby, the ripening process to accelerate.
What else can I help you with?
Does temperature effect the growth of mold on a banana?
yes,the temprature does effect the amount of mold grows on a banana because if it is cold the particles in the banana which freeze it and make the amount of mold decrease from average temprature
What is the recommended oven temperature for baking banana bread?
The recommended oven temperature for baking banana bread is 350F.
What was humanism main effect on the writing of history?
banana hammock hand banana
Does a banana stay fresh in a fridge or in room temperature?
Bananas ripen very quickly: within three days outside the fridge. Once it speckles, that's prime eating stage, it will be ready for banana bread. Refrigeration has no effect on maintaining freshness of the fruit. The skin of a banana will turn black if you put it in the fridge.
What effect temperature?
effect of temperature
How long is a banana edible?
banana can stay edible up two weeks, with the proper setting and temperature
What rots faster banana or orange?
weird question! but banana, provided the temperature and other conditions are same.
Does solar energy effect how fast a banana will decay?
Yes.
How does smoking cigarettes effect your diaphragm?
just because your a banana
What temperature is needed for a banana tree to grow?
100 degree
When a banana is dipped in liquid nitrogen what temperature does it become?
malleble
Does a banana turn brown in the refrigerator?
The skin of a banana 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.
