How to prevent bananas from darkening
How to prevent bananas from getting dark? Banana is a kind of fruit that many people love to eat. The nutritional value and health care value of bananas are very high. But everyone will find that bananas are easy to darken, especially in the relatively hot season. What is the reason for the darkening of bananas? How can I prevent the banana skin from becoming black? The following small series for everyone to reveal the answer, teach you a few methods of banana preservation. One reason why bananas turn black The reason why bananas turn black is because banana peel cells are rich in phenolic substances and contain polyphenol oxidase. When the banana epidermis is damaged, the two substances meet, and the damaged cells are exposed to the air. These polyphenol oxidases catalyze the oxidation of polyphenols in the skin and produce quinones. Substances then react to form catechol melanin. The longer the time, the darker the color, from brown to black, is the secret of banana darkening. Can bananas eat black? First of all, blackened banana cells have more damage and are vulnerable to vitamin intrusion and microbial destruction. Second, blackened bananas have severe nutritional aesthetics and appetite, and their storage time is greatly shortened; furthermore, polyphenols come to the human body. Said to be a good antioxidant, the nutritional value of bananas after oxidation is also discounted. Second, to prevent black bananas 1 wrapped with plastic wrap The cling wrap is very helpful for the storage of bananas. On the one hand, cling film can reduce the presence of oxygen, without oxygen, and the enzymatic browning reaction cannot take place; on the other hand, the cling film wraps up to form a spontaneously modified micro-environment that can, to some extent, inhibit bananas Oxygen breathing, while not causing anaerobic respiration, can greatly extend the shelf life. 2 arched placement Arch is placed concavely downwards and convex upwards. Such a placement method can reduce the contact surface between the banana and the desktop, but the two ends of the banana are in contact with the plane, which can reduce the damage caused by the pressure on the banana skin. Normally, we often put it on the right side, it will make the banana vulnerable to pressure and damage, resulting in browning. 3 at room temperature Banana is a kind of tropical fruit and it is not suitable for refrigerated storage. It is easy to damage the peel cells after refrigerated, making it easier for banana peel to become dark. In theory, the best storage temperature for bananas is 12 to 16 degrees Celsius. However, it is difficult to meet this requirement at normal temperature, so it can be left at room temperature. Remember that bananas should not be stored in places where the temperature is too high, nor can they be placed in places where the temperature is too low. The United States Food and Drug Administration (FDA) has published the Dietary Supplement Health and Education Act (DSHEA), which provides for dietary supplements. A product (other than tobacco) intended to supplement the diet may contain one or more of the following dietary ingredients: A vitamin, a mineral, an herb (herbal) or other plant, an amino acid, a food component used to increase the total daily intake to supplement the diet, or a concentrate, metabolite, component, extract or combination of the above ingredients, etc. It also includes approved new drugs, vitamins or biologics that have been marketed as dietary supplements or food products before they are approved, issued or licensed. The DSHEA defines dietary supplements as their composition and labeling requirements: the product form may be pill, capsule, tablet or liquid; The product shall not be used as a substitute for ordinary foods or as an exclusive dietary item. The product shall be labeled as a "dietary supplement". Dietary Supplements,Arachidonic Acid Powder,Kava Root Powder,Kava Root Extract Powder Xi'an Double H Health Technology Co., Ltd , https://www.xadoubleh.com