Scientists have discovered the secret why bananas turn brown

Scientists have developed a new method of staining on bananas, which gives a new insight into how the world's most popular fruits turn brown over time.

Each year, 50 million tons of bananas end up as food waste, says study lead author Oliver Steinbock of Florida State University.

"For 2019, the total production of bananas is estimated at 117 million tons.

"When bananas are ripe, they form a number of dark spots that are familiar to most people and are often used as an indicator of maturity. However, the process by which these spots are created, grow and their resulting pattern has remained poorly understood so far. ”

Both peel and banana peel are subject to redness, due to various scientific processes, writes albeu.com.

They do not just become brown bananas

The rind of many fruits turns brown when cut and is not eaten immediately, not only bananas but also apples.

This is because the enzymes in the husk react to oxygen in the air, a process known as brown enzymes.

This is because banana peel contains a gas called ethylene, which breaks down chlorophyll, a chemical that keeps plants green.

The brown color comes from dark pigments, including melanin, which is found in human hair and skin.

In bananas, these pigments are formed when oxygen reacts with natural chemical compounds called phenols in the peel.

As bananas turn brown, most of the starch is converted into sugars, making it an excellent natural source of sweetness.

Despite this, the public is inclined to toss brown bananas, though they are still edible and ideal for use in baking recipes.