Enzymatic browning occurs when high levels of ethylene cause the yellow pigments in bananas to degrade into those distinctive brown blotches. When fruits become damaged, this natural browning process is also evident. Bananas can be dyed pink or red using chemicals but these colors do not last very long when stored at room temperature.
When bananas turn black it is a sign that they have been exposed to sunlight or other sources of heat. The black color comes from polyphenols called pyrogallolines which are products of the enzymatic reaction mentioned above. These compounds give bananas their characteristic smell and taste but also contribute to their coloring. Even though blackened bananas are still edible they should not be consumed because they may contain toxins produced by bacteria during storage.
In culture folklore the blackening of bananas is said to portend bad news for their owners. This idea comes from the fact that in parts of Latin America it is common practice to eat bananas on their day of birth until they reach maturity. At that point they are given away as gifts or sold, and if they are still green they will not continue to ripen at home. If they are found to be black after being given away then it is assumed that their owners will suffer some kind of misfortune.
While a banana may get sweeter and become yellow at the start of the ripening process, it will eventually overripen by creating too much of its own ethylene. This problem can be avoided by keeping bananas out of direct sunlight, ensuring they are not sitting in water, and using them up quickly after harvest.
Bananas are a good source of vitamin B6 and potassium. They also contain fiber, manganese, zinc, copper, and calcium. Eating a banana every day can help provide some of these nutrients as well as boost your daily intake of fiber, manganese, zinc, and copper.
Split one in half lengthwise, sprinkle with sugar if you like, and eat! Alternatively, you can slice it cross-wise, dip into an ice cream sandwich cookie dough, then back again - so delicious! Or just chop it up and add it to your morning oatmeal or yogurt. The options are endless.
Have a banana tree in your yard? You should cut it back by about half its size each year to keep it within control of its environment. If the roots begin to dry out, give them additional moisture. There are several varieties of banana that will grow in tropical climates but not in warm temperatures.
When a fruit is exposed to ethylene gas, the acids in the fruit begin to degrade, the fruit softens, and the green chlorophyll pigments are broken up and replaced—in the case of bananas, with a yellow tint. The more mature the banana, the yellower it will become.
Bananas are a type of plant called a monocotyledonous flowering plant. This means that they have one set of leaves at the crown of the plant and then another set of leaves called petals or flowers. After pollination, their reproductive organs develop into fruits containing seeds. Bananas belong to the genus Musa along with other plants such as rice and corn. Musa means "food" in Arabic.
There are three types of anthocyanins found in berries: cyanidin, pelargonidin, and delphinidin. They all derive from glycosylation (attachment to a sugar) of an aromatic alcohol derived from tyrosine. The type of sugar varies between these compounds. Cyanidin has a glucose molecule attached to it, while pelargonidin has a galactose molecule attached and delphinidin has a glucoside group attached to its structure.
The color of berries is due to these anthocyanins.
The oxidation of polyphenol oxidase in bananas by oxygen in the air causes the "browning" response. These bananas can be eaten, however it is recommended not to. The black substance is an anthraquinone-like chemical generated by polyphenol oxidase and a substance found in bananas. It has been reported that eating bananas with this black residue inside may cause problems for some people. However, most people will not have any adverse effects if they eat a banana with this residue.
Bananas are good for you! They contain many vitamins and minerals that help our bodies function properly. They also provide potassium, which is important for keeping our muscles and nerves working correctly. Finally, bananas are a great source of fiber, which helps control our appetites and excrete toxins from our bodies.
On average, a banana contains: 45 calories, 0 grams of fat, 9 grams of carbohydrates, 1 gram of protein, and 10% of the daily value for vitamin C and potassium.
People complain about having too many bananas around the house but don't realize that they're actually useful as a cooking ingredient. Bananas can be used in recipes where you need a fruit that's easy to digest (because most people these days suffer from digestive issues), contains lots of fiber, and isn't too sweet.
Some recipes to try: Banana Bread, Protein-Packed Breakfast Cereal, and Vegetable Soup.