Debate and discussion of any biological questions not pertaining to a particular topic.
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Navin Posted: Sat Nov 26, 2005 5:34 pm Post subject:
why does oxidation occur faster in fridge than when left outside?
I did some research and got sort of clashing views.
You can store bananas in the refrigerator if you want to keep them for a longer time. However, the peel of this tropical fruit will darken. But the banana inside will remain firm and delicious."
People think that putting food in the fridge makes it last longer, but that's not always true. Bananas, for example, go black when they are refrigerated. When bananas age naturally their cell walls break down slowly, allowing chemicals to move backwards and forwards. The banana gradually ripens, then finally softens and turns black. Subjecting a banana to temperatures less than 10°C (fridge temperatures are usually less than 4°C) causes the ageing process to take place immediately. The cell walls break down, the chemicals mix and you are left with a black, soft banana. If you put an unpeeled banana into the freezer the cell walls will still break down, but the banana skin will not go black until thawed.
Anyone who knows the truth?
Botany is the study of what? Bottoms!
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