In general, bananas are easy to appear black spots in the process of storage. Many people are worried that bananas can't be eaten after the black spots appear. Can you eat the black spots on bananas? Are the black spots on bananas rotten? Let's have a look!
Can I have black spots on bananas?
There are black spots on bananas that do not affect eating. Black spots appear on banana skin, which is the expression of "ripe" bananas. Moreover, studies have shown that the more mature a banana is, the more black spots on its epidermis, the higher its immune activity. The ability of increasing white blood cell of banana with black spots on yellow skin is 8 times stronger than that of banana with blue skin.
In addition, the researchers found that black spot banana contains a compound called tumor necrosis factor, which can destroy cancer cell tumors. Therefore, eating this black spot banana can help people prevent cancer.
But if there are too many black spots on the banana skin, the banana is over ripe, and the black spots will enter the pulp from the skin. Peel off the banana skin, the pulp inside is also black, so the banana is seriously rotten and can't be eaten any more.
How to prevent the banana from turning black Wrap with plastic wrap
On the one hand, the preservative film can reduce the presence of oxygen, without which the enzymatic browning reaction can not occur; on the other hand, the preservative film is wrapped to form a spontaneous atmosphere controlled microenvironment. The carbon dioxide generated by banana's self respiration increases, and the oxygen decreases, which can restrain its own aerobic respiration to a certain extent, while not causing anaerobic respiration, and can greatly extend the shelf life. However, the banana without preservative film, exposed and in the air, has both aerobic respiration and enzymatic browning, which is easy to browning and has a short storage period.
Reverse placement means that the concave side is downward and the convex side is upward. Forward placement means that we often place the banana flat on the table. The biggest difference between the two methods is the contact surface between banana and desktop. It is just that the two ends of banana are in contact with the plane to reduce the damage of pressure on the banana epidermis, while the cells at the contact surface are prone to be damaged by pressure and lead to browning.
Storage at room temperature
Banana is a kind of tropical fruit. When the temperature is below 10 ℃, it is easy to suffer from cold injury. The chilling injury showed that the pericarp became dark, the pulp could not become soft after ripening, and the fruit could not mature normally. After cold storage, it is easy to damage the peel cells, promote the occurrence of enzymatic browning, and the epidermis is also easy to turn brown or even black. In theory, the best storage temperature of banana is 12-16 ℃, but it is difficult to maintain it in life, so it can be placed at room temperature. By combining with other methods, the storage time at room temperature can meet the needs of life.