Bananas turn brown when an enzyme called tyrosinase reacts with oxygen. In most cases, the banana is still edible. However, avoid putting bananas in the refrigerator because the cold only speeds up the process.
http://answers.ask.com/Food_and_Drinks/Food_and_Cooking...
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Because it reacts with oxygen and does something called oxidation. Which means oxygen mixed with the banana's chemicals.
http://wiki.answers.com/Q/Why_do_bananas_turn_brown
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Learn why apples, pears, bananas, potatoes, and other fruits and vegetables turn brown when they are cut or damaged. ... Why Do Cut Apples Pears Bananas and Potatoes Turn Brown?
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chemistry.about.com/od/chemistryfaqs/f/brownapplefaq.ht...
chemistry.about.com/od/chemistryfaqs/f/brownapplefaq.htm
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Why Do Bananas Turn Brown?. A typical banana contains about 90 calories and is an excellent source of potassium, vitamin B6 and vitamin C. India is the world's top banana-producing country, with the United States and the... ... eHow Article: Why Do Bananas Turn Brown?
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www.ehow.com/how-does_4570380_why-do-bananas-turn-brown...
www.ehow.com/how-does_4570380_why-do-bananas-turn-brown.html
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From April 1985 "Drying Times" ... The art of food dehydration does not lend itself to iron-clad rules or specific times or temperatures. Much of what you do will be based on experimenting with different ways of preparing the ... PRODUCE IS OVER-RIPE - bananas, pineapple, and tomatoes are particularily susceptible to this.
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www.dryit.com/whybrown.html
www.dryit.com/whybrown.html
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A banana does not like it in the refrigerator - understandably so. From the time it starts out as a small plant, it is used to tropical sun. Its peel turns spotty and brown. Its flavour disappears. How can this happen? ... Ripely bananas © Bernd Jürgens - www.fotolia.de...
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www.basf.com/group/corporate/en/news-and-media-relation...
www.basf.com/group/corporate/en/news-and-media-relations/podcasts/chemical-reporter/bananas
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Bananas turn brown when left outside after a while because certain chemicals in the fruit react with the oxygen in the air by destroying cells, creating that icky brown color. This interaction eventually forms a chemical that, weirdly enough, is similar in structure to the pigment found in sun-tanned human skin.
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www.faqkids.com/idx/10/033/
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This is because the enzyme's action is inhibited at very low pH. It would be very interesting to dip apple slices into water solutions of differing pH (perhaps 1, 2, 4, 7, 9, and 12) and observing the rate at which they turn brown.
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www.madsci.org/posts/archives/aug97/866686302.Bc.r.html
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Its virtues are good looks (the skin is bright golden, the flesh yellow), good flavour, not browning when cut, and a longer shelf-life - two to three days more than other bananas. It is soft-skinned and in hot weather should be stored in the refrigerator (the skin will turn brown, but the fruit will stay fresh and firm).
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www.ozbird.com/oz/OzCulture/oz_culture/bananas/default....
www.ozbird.com/oz/OzCulture/oz_culture/bananas/default.htm
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