We love bananas as much as if we live in hot countries: this delicious yellow fruit is the leader in sales among all exotic fruits. Actually, no one even considers bananas “exotic” for a long time, as the Internet publication for girls and women from 14 to 35 years old Pannochka reports.. net In this case, we will talk about the features of ripening bananas, which are very important to know if you eat this fruit.

Why are bananas picked unripe

Despite its outward persistence, a banana is actually a very delicate fruit.. And generally can not be transported for long distances at temperatures above 14 degrees Celsius. Therefore, the only way to bring bananas to the buyer in a "

Why bananas used to be greener?

We all remember that not only grass, but also bananas used to be greener.. This is due to the fact that in Soviet times bananas were sold without additional processing.. As green bananas were unloaded from the refrigerator, they were sent for sale. Who managed to buy.

Why bananas are sent to the gas chamber?

In order for a banana picked green to ripen evenly, it is subjected to carbonation: this is such a controlled process, as a result of which bananas not only ripen faster, but also do it more evenly and accurately. First, bananas are placed in special storage chambers with a low (also about 15 C) temperature and a certain level of humidity, and then they are transferred to a gasification chamber, where they are heated and treated with a gas mixture..

What is \?

This gas mixture (also called " Such a mixture is a safe analogue for human health of a natural substance released by bananas during the natural ripening process..

Why bananas used to taste better?

Although this gas mixture is harmless to humans, the taste of bananas that have ripened in the gassing chamber is still most often worse than bananas that have ripened naturally..

Aeration cannot replace natural ripening, and since aeration chambers were not used in Soviet times, the bananas that were sold were tastier..

Why don't they sell \?

On the one hand, in a market economy, fruit sellers can no longer offer green bananas to customers: such products will simply not be competitive.. At the same time, it is also impossible to wait until the bananas in the warehouse themselves “reach” the marketable condition in a natural way..

Firstly, it is not cost-effective to spend time on goods that are in stock and slowly turn yellow. And secondly, when ripening in a natural way, there are no guarantees that the banana will turn yellow evenly..

Can you eat green bananas?

The green color of a banana indicates that it has an increased content of starch that has not yet turned into sugar.. Because of this, it is much more difficult to digest such bananas: the starch is fermented in the large intestine, and can cause gas formation..

The more ripe the banana, the more of the starch has turned into sugar, which means that such a banana is not only sweeter, but also much easier to digest..

Is it possible to eat darkened bananas?

Unfortunately, now consumers are increasingly faced with the fact that yellow bananas bought in a store behave “atypically”: they wither very quickly, deteriorate and lose the very “tradeable” appearance for which they were treated with a gas mixture. This may be due to the fact that in the process of artificial "

The use of such bananas will also not bring harm, although, of course, it will not bring much pleasure either.. For example, children very often refuse to eat bananas that have a darkened peel, even if inside this banana looks absolutely normal and tastes sweet..

How do apples help bananas ripen

If you still managed to buy green bananas (which is rather rare in our difficult times), then you can bring them to the condition yourself. To do this, it is enough to put green bananas in a bag with some other fruits (for example, apples or pears), which themselves release ethylene, which is necessary for bananas to ripen..

Yes, at home this process will take place less “technologically”, but on the other hand, you are spared the risks the next day after buying yellow bananas to find that they have “shrunken” and their peel has become dark brown.

ten. How to prevent bananas from overripe?

For a longer preservation of bananas from browning - their stalk (or whole bananas) should be tightly wrapped in foil, cling film or put in a plastic bag: this protects bananas from ethylene contained in other fruits if you put them in the same basket with bananas.

lady. siteua. org.