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WHAT IS THE PHENOMENON BEHIND THE CHANGE OF THE COLOUR OF BANANA PEEL AFTER SOMETIME?
Browning is the process of becoming brown, especially referring to food.It turns brown through either enzymatic or non-enzymatic processes.
The enzyme that softens the banana is called pectinase. Pectinase breaks down the cell walls in the banana fruit so that it is less firm. The peel of the banana also becomes softer as it ripens.
Once the banana peel has been softened, it bruises much more easily. Bruising causes yet another enzyme called polyphenoloxidase to speed up oxidation, which turns a banana peel brown. Eventually the entire peel will turn almost black. Even when a fresh banana is bruised, a brown spot will often develop. The flesh of the banana will also turn brown if the bruising is deep enough.


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