Can I have a banana in the fridge? Skin blackened still can eat?
Banana is a kind of cheap and good fruit.
Read09 has had a number of readers asking the same question:
- Buy more bananas, how to save?
- The banana peel is black. Is it bad?
Refrigeration is a routine way to preserve all kinds of food, but some people say bananas go bad more easily when put in the refrigerator.
Should you put bananas in the fridge at all?
If you don’t want to see the principles of science, you can skip to the end of the article and look at the suggestions.
What happens when bananas ripen?
Bananas are usually picked when they are green. At this time of banana, most of the solid material is starch, texture is hard, and not sweet.
By the time the banana is sold, it will be “ripened”. Currently, it is common to use a liquid called ethephon to produce ethylene (which is safe, rest assured) to speed up the ripening of bananas.
When green bananas are exposed to ethylene, various changes occur:
Pectinase breaks down pectin and softens the banana. Amylase converts starch into sugar and sweetens the banana. The chlorophyll in the banana peel disappears and turns yellow.
By the time the banana peel turns yellow and only a little green remains, most of the starch has been converted into sugar. At this time, the banana is still hard, but has been very sweet.
By the time the peel is completely yellowed and some black spots appear, almost all the starch in the banana has been converted into sugar, and the flesh becomes soft and sweet.
When the skin of a banana turns black, most people will think that the banana has gone bad.
What happens when a banana goes into the fridge?
Bananas grow in the tropics and subtropics and do not have the ability to cope with cold conditions.
If you put the green banana in the refrigerator, its “ripening mechanism” will be damaged. Even if get room temperature again, give ethylene to urge ripen, also hard to ripen again.
Do not keep bananas in the refrigerator without ripening them.
Ripe bananas are different.
The low temperature in freezer can make the activity of amylase Pectinase to drop make banana slow the speed that ripen further. In other words, cold storage allows the flavor of ripe bananas to last longer.
The flavor of the pulp lasts, but the “opinion” of the banana peel is great.
Banana peels contain a lot of phenols and polyphenol oxidase (PPO).Bumping, rubbing and damage to cells caused by low temperatures can cause these substances to escape from the cells of the epidermis and aggregate into melanin, causing bananas to turn black.
Therefore, the banana in the refrigerator, the skin will often speed up the blackening.
Variable black, it means the banana is bad?
Banana skin blackening ≠ Banana going Bad.
In fact, the banana in the refrigerator, black is skin, flesh basically unchanged.
Peel off the black skin and it will still be a good banana. Can be eaten, but need to overcome the visual and psychological barriers.
Ripe bananas can even be frozen for months.
A practical Guide to Banana Preservation
- The most convenient way: buy less each time, eat up in time.
- Need to delay ripening, hang in a well ventilated place and stay away from other fruits.
- Needs to speed up the ripening, and mangoes, apples, pears and other fruits sealed together.
- If ripe (that is, the banana skin completely turned yellow, began to appear black spots), and can not eat all the time, can be refrigerated in the refrigerator, even if the skin black, but still edible.
- If the banana has been very mature, can not eat up in the short term, you can get rid of the skin, with a fresh bag packed up, in the freezer to preserve. It’s great for frozen confections, or for homemade milkshakes, cakes, breads, ice cream, yogurt, and so on.