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Similar to other climacteric fruits, bananas continue ripening even after being picked. During the lifetime of a banana, its peel undergoes a drastic transition in color from green to yellow and may eventually turn brown and even black.
What causes bananas to change color so radically?
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I’ve always loved apples. As a kid, I used to wonder why the bite marks on an apple turned brown so fast. So, I asked my dad, who’s a structural engineer. His explanation? Iron. He said, apples have iron, and when they are exposed to oxygen, they rust, giving that brown color. Back then, it sounded pretty scientific.
As I tried to make sense of my dad’s “iron theory,” more questions popped up. Like, what about all those other fruits and veggies—bananas, apricots, pears, peaches, potatoes, lettuce? They also go brown. Do they contain a large amount of iron too?
Well, turns out, my dad was off the mark. Iron isn’t the reason why fruits and veggies turn brown.
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If you are not planning to eat ripe bananas right away, store them in the refrigerator to arrest further ripening. However, refrain from using plastic bags or tightly sealed containers, as they can trap ethylene gas released by bananas, leading to overripening and faster rotting.
For the same reason, keep bananas away from other ethylene-producing fruits and vegetables, such as pears, apples, apricots, tomatoes, cantaloupe, mangoes, papaya, plums, and avocados.
If you put ripe bananas in the fridge, their peel might turn brown quickly. Although refrigeration speeds up the browning of the peel, it stops the fruit from ripening further. Even if bananas have turned brown, refrigerating them can prolong their life for a few days. If banana peels turn black, there are ways to salvage the fruit inside, particularly if you enjoy baking.■
While ongoing debates continue about the pros and cons of altering the genetic makeup of crops, the U.S. corn industry has decisively embraced genetic engineering. Government estimates reveal that 93% of U.S. corn produced in 2023 was genetically modified.
Do these statistics suggest that most of the corn Americans consume is genetically engineered? The answer depends on exactly what is being consumed. Let’s find out.
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One of the main components of ice cream is water, found in liquid ingredients such as milk and cream. During the ice cream-making process, water transforms into minuscule ice crystals. These icy particles are so tiny, usually less than 0.05 millimeters, they go unnoticed by your tongue. But if they grow too large—due to ice cream production errors, prolonged storage, or temperature fluctuations—this frozen dessert may become icy, resulting in a gritty taste reminiscent of eating snow.
Ice cream is a complex colloidal system, and ice is not the sole ingredient affecting its texture. Other factors, such as fat, non-fat milk solids, sweeteners, fibers, stabilizers, emulsifiers, flavorings, and even the size and distribution of air bubbles, play significant roles. For instance, stabilizers and emulsifiers improve the texture of ice cream by enhancing its viscosity and also making the texture smoother by inhibiting ice crystal growth.■
What I Learned Today 