Making Bananas To long last and be Fresh

For many people, buying a bunch of bananas is the last act of hope against experience.

I’m no different. My thoughts go in general, “If I buy now to be put on breakfast for a week.” Then again on Thursday my “Nanners have turned brown, and suddenly Friday looks like a toaster waffles species of the day. Sometimes I consider baking banana bread and claiming he wanted to leave overripe, but mostly I throw them and feel bad.

There is another way. A better way. One way that requires nothing more than what is already likely to be in your kitchen.

Optional science!

We seek a specific enzymatic browning and ethylene production effect here. If you want to dig much deeper, there is a lot of academic research on bananas available online.

“Relationship between browning and activities of polyphenol oxidase and phenylalanine ammonia lyase in the banana skin during cold storage” anyone?

When fruits or vegetables are peeled or cut, enzymes contained in the plant cells are released. In the presence of oxygen in the air, the enzyme catalyzes a step in the phenolase biochemical conversion of phenolic compounds of the plant to form brown pigments known under the name melanin. This reaction, called enzymatic browning, occurs readily at elevated temperatures when the pH is between 5.0 and 7.0.

Ethylene promotes maturation and abscission of fruits. This is known from the beginning of the last century. Since 1934, we know that plants can produce the same ethylene. Many climacteric fruits such as apple, banana and tomato show a strong increase in ethylene levels in the phase or delay the green switch. As a consequence of high ethylene, chlorophyll is degraded and other pigments are produced. This results in the typical color of the skin of the ripe fruit. increases with maturation of the activity of many related enzymes. The starch, organic acids and, in some cases, as in avocado lipids are mobilized and converted into sugars. Pectins, the main component of the lamella environmental degradation. The fruit is tender. These metabolic activities are accompanied by a high rate of respiration and thus the high oxygen consumption. ethylene levels are particularly high in the tissues resulting from the separation of the fruit abscission.

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Step 1: Ensure the cluster: Wrap with plastic wrap rods

To keep a diet for longer fresh bananas, a few stalks wrap with plastic wrap. Recoverable bananas with the envelope after removal of one.

This method prevents the ethylene gas naturally produced in the process of maturation, to reach other parts of the fruit and premature ripening it. This technique is unpredictable since the coverage of the plastic film is highly unlikely to prevent contact with the ethylene gas. It is certainly better than nothing, though.

This explains some common tricks on bananas ripen other fruit such as avocados. Or the rapid maturation of bananas every store in a bag together. Ethylene is actually used in the production of banana plants to induce maturation just to make sure you buy a lot of (yellow or green) yellow your local grocer time.

(The next step is my preferred method, and science seems to back up most of the tests.)

Of course, enveloping the shaft section everything works, but why keep bananas together? Like most bananas in a bunch ripen at slightly different rates, ripe bananas before time will put more ethylene gas that will only add that all bananas ripen much faster.

Divide and conquer! Separate the ripe fruit of a little less mature stems wrapped in plastic, then enjoy when you are ready.

This should do a few things:

  1. Prevent the ethylene gas from the beginning of insufficiently mature banana ripening process
  2. Completely cover the rod to effectively prevent gas release
  3. Make your comfortable bananas enter and enjoy on the road
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And if you are worried about wrapping the rod try to open their bananas from the opposite end as a monkey. You will have less fibrous bits and have a convenient place to hold the handle while eating. In addition, there is no discomfort to the final bite.

To prevent your banana slices browning, you can use the same trick we’ve seen for apples: acid!

They dump their banana slices in a little lemon juice to inhibit enzymatic browning. Full coverage, especially on the cut sides, help prevent slices from browning. Furthermore lemon juice, vinegar work. So it would be sulfuric acid, for that matter, but you probably do not want to eat later.

The acid breaks the enzymatic decomposition process and prevents its sweet banana slices, sweet little disks become soft brown hockey.

A dabble make and to maintain the acidity in the spoon interval. Or you bitter banana.