People think that putting food in the fridge makes it last longer, but that’s not always true. Bananas, for example, go black when they are refrigerated. When bananas age naturally their cell walls break down slowly, allowing chemicals to move backwards and forwards. The banana gradually ripens, then finally softens and turns black. Subjecting a banana to temperatures less than 10°C (fridge temperatures are usually less than 4°C) causes the ageing process to take place immediately. The cell walls break down, the chemicals mix and you are left with a black, soft banana. If you put an unpeeled banana into the freezer the cell walls will still break down, but the banana skin will not go black until thawed.
Bananas
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