Education

Researchers from Florida University have discovered the cause of brown spots on a banana skin

Researchers from Florida University have discovered the cause of brown spots on a banana skin
Researchers from Florida University have discovered the cause of brown spots on a banana skin

What should you do if the banana peel starts to turn brown? You avoid them because you believe they are now stale, correct? Florida State University researchers discovered the causes of brown spots on bananas and devised a solution. This study was published in Physical Biology.

According to the study’s lead author, Oliver Steinbock, 50 million tonnes of bananas end up as food waste. This prompted them to carry out this research. Brown spots on bananas, according to researchers, indicate that they have ripened. According to a Daily Mail report, many fruits turn brown after their flesh is exposed to enzymes (particularly proteins found in fruits and vegetables).

Apart from this, banana skins turn brown due to ethylene gas. The green color of banana peel fades as the amount of ethylene gas in it increases and reacts with oxygen. It causes bananas to turn brown.

Much of the starch in a banana is converted to sugar, making it sweeter. People throw-away bananas despite their sweet taste. They are unaware of its inclusion in baking recipes.

The researchers used a combination of time-lapse videos to conduct this study. A computer model was also used to determine the cause of brown spots.

Researchers were also curious why these brown spots appeared only in specific locations. They have yet to decide on this question.

They believe that defective pores (stomata) on the peel allow oxygen to enter. Following this, the peel reacts quickly, resulting in brown spots.

Researchers believe that genetic modifications can halt the browning process. Slowing can also be accomplished through improved storage conditions. Special containers can provide better storage conditions with low oxygen levels.

A thin coating can be applied to prevent oxygen from entering the peel through pores on bananas.
Ethylene gas is also why other fruits should not be stored with bananas. Ethylene gas softens other fruits stored with bananas, like apples and pears.
The authored article is written by Sejal Wakkar and shared with Prittle Prattle News  exclusively.
Must Read – Mantras
Follow Us: Facebook Instagram | Twitter YouTube | LinkedIn Pinterest Tumblr
Skip to toolbar