Scientists discover how toBanana peels should not be browned.

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Understanding and changing how banana peels brown could help the world save tons of food that go to waste each year, according to a new study published in “Physical Biology.”

The researchers looked at the root cause of browning in bananas and other fruit typically found in someone’s home. The browning of bananas is due to enzymes and other air reactions, according to the researchers. This fact is well-known, but no attempt has been made in the past for anyone to see how it can be stopped. According to researchers, genetic modification and correct storage can prevent browning.
Similar: Ten ways to make the most of mushy bananas
Researchers suggest that bananas be kept in cool containers and maintained under modified conditions. Research also showed that decreasing oxygen at the spots’ formation sites can slow down spot formation. 

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Browning of fruit, including bananas, leads to an estimated 50 million tons of food waste every year. The researchers believe losses could be reduced as the world is struggling with food security. Bananas are among the universally accepted foods and are produced massively across the world. Bananas could be saved from browning to increase global food security.
“For 2019, the total production of bananas was estimated to be 117 million tons, making it a leading crop in the world,” says Oliver Steinbock, lead author of the research. “When bananas ripen, they form numerous dark spots that are familiar to most people and are often used as a ripeness indicator. However, the process of how these spots are formed, grow, and their resulting pattern remained poorly understood, until now.”
Steinbock led a group of Florida State University researchers who conducted the study. Steinbock discovered that fruit can be protected from browning as quickly as it turns brown.
“Fruit browning continues to be a major challenge for the food industry. Our study offers a model for banana spotting which is capable of capturing their evolution in a physically meaningful context and which can be applied to procedures to mitigate food waste,” Steinbock said.
Via Natural History Museum
Pexels: Lead image

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