I bought some bananas a week ago. By today, those that were left were pretty ripe but not too bad. When I ate one, the peel turned dark brown within an hour. How does the fruit of the banana keep the peel from oxidizing?
Well, just looking at a banana peel, the outside is sealed against the outside environment, while the inside isn’t. As long as the peel is on the banana, the vulnerable inside isn’t exposed; remove it and the inside is exposed to the air. I’m not at all sure if what you are seeing is oxidation and not the peel drying out, either.
I’m not sure that it’s oxidation either but generally things get lighter in color as they dry out.
the browning of banana is oxidation of phenols.
The browning is in fact an oxidation reaction and is due to cell damage when you cut or peel bananas, as well as other fruits (the same thing causes the skin to turn brown after several days even if not damaged because it degrades over time).
Intelligent design, obviously.
I just lost 10 IQ points and I’m blaming you anson2995.
It’s important to understand that nonsense is often disguised in a plausible wrapper.
Kinda like a banana.
You’re welcome.
Comments are where hope for mankind goes to die, but his was a gem in a turdpie: