After bringing bananas from the market, after 2-4 days have passed in the house, you must have seen brown spots or spots on them. Most people avoid eating such fruit. However, no one knows why the banana color starts changing and what is its relation with its spoilage. Researchers from Florida State University of America have studied this fact and explained why these marks occur and have also found a way to stop it.
Scientists have done this study only on particular bananas because every year around 50 million bananas are thrown around the world just because they get brown marks on them. A researcher named Oliver Steinbock has told about these brown spots on his study and has also claimed to have found a way to stop some of the highest yielding fruit in the world from being wasted.
Why do bananas have brown spots?
According to scientists, only the brown marks on the banana confirm that it is ripe. According to the report of Daily Mail, banana peel contains ethylene gas. This gas breaks down the chlorophyll present in the peel. Chlorophyll is responsible for the green color of leaves, rinds and stems. As the amount of ethylene gas increases, the reaction with oxygen reduces its green color and is replaced by brown spots. At the same time the starch present in the banana turns into sugar and the banana becomes sweet.
Spotting on a banana does not mean spoilage.
Scientists also believe that brown spots do not mean that the banana is no longer usable. It can also be eaten and can be used in bakery also. According to this research, if a thin layer of wax is applied on bananas, then the skin will not react with oxygen. In such a situation, the speed of these spots falling will be greatly reduced. If this experiment is adopted, then crores of tonnes of banana crop can be prevented from getting damaged every year. Due to the ethylene gas present in the banana peel, if you keep it with other fruits, then they also start ripening and becoming soft.