Difference between revisions of "Keep Bananas from Ripening Too Fast"
m (Update ref tag) |
m (Text replacement - "[[Category: F" to "[[Category:F") |
||
(8 intermediate revisions by the same user not shown) | |||
Line 1: | Line 1: | ||
− | + | Bananas turn brown for a variety of reasons. When you cut open a banana, the oxygen affects enzymes in the banana, turning the inside brown. When a banana turns brown on the outside, it is because the banana's yellow pigment is broken down and not replaced, producing a brown color.<ref name="rf1">http://scienceline.ucsb.edu/getkey.php?key=1213</ref> Knowing the science behind why bananas ripen is important for keeping them fresh, tasty, and edible. | |
[[Category:Bananas]] | [[Category:Bananas]] | ||
[[Category:Food Preservation Techniques]] | [[Category:Food Preservation Techniques]] |