Science Buddies: "Ask an Expert"

I am trying to find out what makes a banana brown faster, and I want an answer that's short, sweet, and to the point! No scientific junk that won't actually help me. Thank you!

Hi,

In nonscientific terms bananas turn brown because they “rust” when exposed to oxygen. That is to say bananas contain iron and other chemicals which react with air to oxidize the iron> Here is a site that explains it a little better::

http://chemistry.about.com/od/chemistry ... plefaq.htm

I hope this helps!

Barrett Tomlinson

Unripened bananas are a light green color that begin to yellow as they ripen. A temperature above 57 degree Fahrenheit accounts for the ripening of the bananas and subsequent color change. The warmer the temperature, the sooner bananas will ripen and get darker in color. Thus, refrigerated bananas will darken much more slowly. Bananas left outside will begin to turn brown within a few days. This occurs because bananas contain an enzyme called polyphenol oxidase that reacts with oxygen and coats the banana with a sort of rust that accounts for the dark brown color. This enzyme is also found in apples, potatoes and pears.