because of the produce heat temperature of the leaves
Yes, an outside banana will likely rot faster than an inside banana due to exposure to factors such as air, temperature fluctuations, and possible physical damage. The inside banana is more protected from these external factors, leading to slower deterioration.
Sodium bisulfite, chemical formula NaHSO3, is a white solid that is soluble in water. It can be used as a reducing agent in various chemical reactions and as a food additive to preserve the freshness of food products.
In order to make a banana ripen and eventually rot faster, place it in an enclosed space such as a paper bag in warm space. If possible place it with other fruit that has already ripened. All of this will cause the enzymes that convert starches to sugars to work faster and cause the ripening to accelerate.
A banana will turn brown whether or not it is in a refrigerator. However, a banana will turn brown faster in a cold space, such as refrigerator, than if left in a space that is at room temperature. The skin of a banana turns brown or black faster in a 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.
Materials needed: ripe bananas, a refrigerator, a kitchen counter, and a timer. To conduct the experiment, place one banana on the counter and one in the fridge, ensuring that they are both exposed to similar environmental conditions except for temperature. Record observations of each banana's condition over several days to determine which one rots faster.
Under the same conditions, a strawberry will rot much faster than an apple.
It rots faster in the light.
no a banana rots faster than a bread
a banana peal is what you get when you peal a banana
because it is a chemical reaction i think. im not too sure of it though :S
banana
A banana will rot faster in the heat. It will metabolize faster when its internal temperature is higher. This runs the same for avocados.
It's a chemical reaction, as a banana is a fruit it leaves some micro particles into the air for growing faster. When it is on a tree this particles get mixed with air & couldn't help it so much for growing, but when it is in a packed cupboard there is not much space for the particles to roam, as the particles are nearer to banana, it starts to act upon banana & the starts growing faster & the banana gets ready, but after being ready also it stills continue to absorb micro particles & thus starts becoming black.
A banana i think.
The stuff that makes the banana Brown wants to make the fruit more brown but it fails
A banana because it is more exposed to decomposers.
It rots faster in the light.