Difference between revisions of "Keep Bananas from Ripening Too Fast"
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{{fa}}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. | {{fa}}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]] | ||
