Anyone who knows nutrition or has experience in life knows that bananas can still be eaten after they become dark. Blackening is caused by damage to the banana epidermis. When oxygen is encountered, it produces black and dark substances. As long as the flesh has not turned black, it will not affect everyone’s normal consumption of bananas.
But for the vast majority of people, the bananas that are bought back slowly turn black, which is something that people don’t want to see. On the one hand, blackening often means that the banana is about to break down. If you put it for a while, the flesh is likely to deteriorate and you can’t really eat it.
On the other hand, after the epidermis turns black, almost all the starch in the banana has been converted into sugar, and the flesh becomes too soft and too sweet, and many people cannot stand this taste.
In addition, because the bananas look darker after they become darker, some people will feel uncomfortable when they eat. Especially when it comes to entertaining guests, it seems that it is not suitable for a few black bananas.
So how do you avoid bananas getting dark? In fact, it is also very simple. The dietitian in the explosion nutrition class will teach you three strokes to deal with easily:
The first one is to use plastic wrap. As mentioned earlier, bananas turn black and require oxygen to participate. Therefore, as long as we are isolated from oxygen, it can hinder the oxidation of bananas, and it is naturally difficult to turn black.
In addition, after the bananas are removed from the tree, they are still breathable, and this process produces carbon dioxide. If wrapped with plastic wrap, it will create a high carbon dioxide and low oxygen environment, which can effectively inhibit the banana’s breathing, so it can greatly extend the shelf life.
The second one is to put it upside down. As mentioned earlier, bananas are prone to reactions after they are damaged. And when we put the bananas upside down, we can reduce the pressure on the bottom of the banana, reduce the possibility of bananas appearing wounds, and avoid blackening.
The last one is to put it at the right temperature. In theory, the optimal storage temperature for bananas is 12 to 16 °C. In daily life, you don’t have to be so precise, as long as it is not in the hot summer, or in the cold winter, it can be placed at room temperature.
After all, everyone knows that bananas are a tropical fruit. Suddenly put it in the refrigerator, it is like the Hainan compatriots went to the cold northeast, and there is no heating, the consequences are very miserable. Refrigeration will freeze the cells of the banana, so that the banana will turn black, and the meat will not become soft and ripen.
And if the temperature is too high, I believe you can understand that not only will the banana be burnt, but also the bacteria will grow a lot, thus accelerating the deterioration of the banana.