Although the bananas do not have black spots on them when you buy them, they may develop soon if you do not eat them in time, so it is important to store bananas correctly. Suggestions for storing too many bananas:

1. It is best to hang and store bananas after buying them to reduce the pressure area.

2. You can rinse the purchased bananas immediately with clean water several times to reduce the corrosion of the ripening agent.

3. It is best to store bananas in an environment of 8℃~23℃, because high temperatures can easily cause bananas to become overripe and discolored, while bananas are prone to frostbite when the temperature is too low.

4. Do not put bananas in the refrigerator, otherwise the pulp will turn dark brown and affect the taste. Therefore, when the weather is hot, you can put the bananas in a cool and ventilated place. When the weather is cold, you can wrap the bananas in newspapers and other items for storage.

In addition, because bananas release ethylene gas, which accelerates their ripening and browning, if the bananas cannot be eaten within a few days, the banana roots need to be wrapped in plastic wrap to reduce ethylene emissions and slow down Banana ripening process.

Extended information:

In addition, bananas with a few black spots on their skins can be eaten, and the bananas at this time are sweeter and taste better. But if there are too many black spots on the skin of the banana, it means the banana is overripe. At this time, the black spots will penetrate from the skin into the pulp. Therefore, if the flesh of a banana is black after peeling it off, it means that the banana is severely rotten and cannot be eaten.

Because banana peel cells are rich in phenolic substances and polyphenol oxidase, when the banana skin is damaged, the cells will be destroyed. At this time, the phenols normally separated in different areas of the cells will The phenolic substances and polyphenol oxidase will "meet", and the phenolic substances will react with oxygen under the catalysis of polyphenol oxidase to produce hydroxyquinone, which will then polymerize to form catechol-type melanin. The longer the reaction time, the lower the color. The deeper.

People's Daily Online - Worried that bananas will turn black and cannot be eaten? Teach you how to store bananas correctly