Why do bananas get brown faster coming out of the fridge?
All bananas get brown by getting older, it is effect of aging. But why?
As every plant and creature a banana has got cells and membranes. With aging this membranes are getting porous. So there can get substances oft the cell, like in our case substances of the Phenolamin-group. These substances meet the enzym Polyphenoloxidase, which oxidases the phenolamines. The product of this reaction is a brown stuff with an analog structure like the substance colouring the human skin in a brown way.
But now back to our main question, the banana coming out of the fridge question: In the fridge the membranes get much faster porous and so the phenolamines can get much earlier out of the cells. Only the deep temperature in the fridge avoids an oxidation. But if you take the banana out of the fridge it gets brown in only a few hours.
So if you take your banana out of the fridge eat it up and don't forget it lying in kitchen table!
As every plant and creature a banana has got cells and membranes. With aging this membranes are getting porous. So there can get substances oft the cell, like in our case substances of the Phenolamin-group. These substances meet the enzym Polyphenoloxidase, which oxidases the phenolamines. The product of this reaction is a brown stuff with an analog structure like the substance colouring the human skin in a brown way.
But now back to our main question, the banana coming out of the fridge question: In the fridge the membranes get much faster porous and so the phenolamines can get much earlier out of the cells. Only the deep temperature in the fridge avoids an oxidation. But if you take the banana out of the fridge it gets brown in only a few hours.
So if you take your banana out of the fridge eat it up and don't forget it lying in kitchen table!
posted by Maulwurf at 19:04
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