Saturday, 31 December 2016

How to Stop Bananas From Spoiling: 5 Smart Tricks


You wake up in the morning and notice that a couple of three-day old  are still in perfect condition. Too good to be true, right? In real life, a banana being absolutely fine on the third day from purchasing it from a local vendor is almost impossible. My mother makes it a point to buy only a handful of bananas so that we consume them quickly without letting them turn black and mushy, which they are so prone to. Bananas are consumed on an every day basis in most households, but the only hassle is their durability. However, here is good news. There are some really smart tricks that can help you keep bananas from spoiling soon. But before we go on to revealing them, let’s first find out why do they spoil so easily? 

Why Do Bananas Turn Black So Easily?

According to Dr. Amal Ghosh, Clinical Tutor (Rtd) , N.R.S. Hospital, Kolkata, the cold temperature of the fridge encourages an enzyme called polyphony oxidase that is naturally found in banana to polymerise phenols in the banana skin into polyphenols . Polyphenols are similar to melanin, the pigment responsible for the colour of ou  These polyphenols therefore blacken the skin of the bananas.

Despite the colour, the cold temperature will keep the bananas firmer than those left at room temperature for the same amount of time. The enzymes that break the  nto   (which makes the banana soft and ripe) work better at room temperature. Or in colder months, you can find a shaded corner and store the bananas.