Just wondering what the specific reasons are that the banana turns brown and what factors affect the rate at which it browns. I just moved recently and it seems like the bananas I buy (same company, same grocery store) have been browning faster (They are stored above my refrigerator so about room temperature). The wikipedia on bananas covers ripening processes pre-sale but not much post-sale.
Submitted March 13, 2015 at 03:28AM by Squidkidz http://ift.tt/1BabBLQ explainlikeimfive
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