Why do bananas turn brown so fast when left on the counter?

Bananas, like many other fruits, produce a plant hormone called ethylene. Ethylene is responsible for ripening fruits and vegetables, and it causes the changes in colour, texture, and flavour that occur during this process.

When a banana is picked from the tree, it is still unripe. The skin is green and the fruit is firm. As the banana ripens, the levels of ethylene increase, which causes the skin to turn yellow and the fruit to become softer.

The process of ripening is accelerated when bananas are left on the counter. This is because the warm temperature of the counter causes the bananas to produce more ethylene. As a result, bananas that are left on the counter will turn brown much faster than bananas that are stored in the refrigerator.

In addition to temperature, light can also affect the rate at which bananas ripen. Bananas that are exposed to light will ripen faster than bananas that are stored in the dark.

If you want to keep your bananas from turning brown too quickly, you should store them in the refrigerator or in a cool, dark place. You can also wrap the bananas in plastic wrap or foil to help slow down the ripening process.