Do bananas turn brown in the refrigerator?

Yes, bananas turn brown in the refrigerator, though the process is slower compared to room temperature. Bananas release ethylene gas, which accelerates ripening. The cold temperature in the refrigerator slows down the production of ethylene, and other chemical reactions responsible for ripening, but it doesn't stop them completely.Bananas naturally produce ethylene gas, which acts as a plant hormone and plays a role in the ripening process. When bananas are stored at room temperature, the ethylene gas is released more rapidly and the bananas ripen more quickly. The cold temperature in the refrigerator slows down the production of ethylene, thus slowing down the ripening process and preventing the bananas from turning brown as quickly.

When bananas are exposed to low temperatures, the activity of enzymes that convert chlorophyll (green pigment) into carotenoids (yellow pigment) is slowed down. However, the activity of other enzymes, such as polyphenol oxidase, which causes browning, is not affected to the same extent. As a result, the yellow pigment becomes more visible and the bananas appear to turn brown even though they are still firm.