KOMPAS.com – Bananas have become a fruit that is often found on the dinner table. However, bananas are rarely mixed with other fruit when sold.
The reason is simple: once peeled and cut, bananas quickly change from bright yellow to dull brown. Not only that, bananas also “attract” other fruit to ripen quickly.
However, thanks to the latest research, bananas no longer need to be avoided. Food experts from Marks & Spencer have found a way to keep bananas fresh, even when combined with other fruit.
Also read: This Banana Artwork Affixed with Duct Tape Sells for IDR 98 Billion
However, first understand why bananas change color and speed up the ripening process of other fruits.
Why do bananas brown quickly?
Dan Bebber of the University of Exeter, who leads the Global Food Security project on bananas, explains that bananas do not actually brown any faster than other products such as apples, potatoes or avocados.
All of these fruits change color at a similar rate. The process of changing color in bananas is caused by an enzyme called polyphenol oxidese (PPO).
This enzyme is released when plant cells are damaged by cutting or stress. PPO converts common chemicals called phenolics into quinones by adding oxygen from the air, which then forms a brown pigment.
This process is similar to the reaction that occurs when we make black or chocolate tea. That is why bananas that are cut or injured will quickly turn brown.
Bananas and ethene or ethylene gas
Apart from changing color quickly, bananas also have another side effect, namely speeding up the ripening of the surrounding fruit.
Also read: Kolang Kaling Grilled Banana Compote Recipe, Using Plantains
This happens because bananas release a gas called ethene or what was previously known as ethylene.
Ethene gas triggers various reactions in fruit, such as:
- The breakdown of cell walls, which causes the fruit to become softer
- Conversion of starch into sugar, which makes the fruit taste sweeter
- Loss of acid, which balances the taste
However, not all fruit responds to ethylene. For example, oranges remain unaffected by this gas.
However, many other fruits are very sensitive to ethylene, so bananas are often considered “accelerants” of ripeness.
Illustration of how many bananas can you eat a day?The solution to keeping bananas fresh
After years of research, a team from Marks & Spencer discovered a simple trick to keep bananas fresh, even after peeling them. The method is to spray a mixture of citric acid and amino acids onto the banana immediately after peeling it.
This mixture works by creating acidic conditions that the PPO enzyme does not like, so that the color change process can be slowed down. The principle is similar to using lemon juice to keep other fruits fresh at home.
Also read: Is it OK to freeze bananas in the freezer?
Additionally, research also found that the Cavendish banana variety is the slowest to change color, making it the best choice for ready-to-eat fruit salad products.
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