When I purchase bananas, they usually last about 4-5 days at room temperature without forming big mushy spots.
Today I wasn't hungry after I woke up, so I ate half of a banana, put the other half in the refrigerator and went out for a run ... I returned about 1 hour later and the top-most part of the banana had a very thin brownish cover around it. It literally formed while I was out, since it was right where I had bitten the banana.
What causes these brown spots to former? Shouldn't this process be slowed down due to the cold like chemical reactions usually do?
Submitted June 15, 2015 at 05:59PM by Cookie_Dynamics http://ift.tt/1cVSOix explainlikeimfive
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