why we don't put banana in refrigirator?

Answer 1

I am not sure , but I feel it maybe because it is a tropical coastal fruit which might turn black when introduced to cold. It also stays well outside the fridge.

Answer 2

Thats a great question, I had the same question until a while ago. The refrigerator dries the food in it, so I think its because of this that the skin turns black, but after some advice from my mum's friend, we now ARE keeping it in the fridge, and while the skin DOES turn black, but the banana is fine. If black skin on a banana puts you off, don't put it in the fridge, otherwise its fine.

Answer 3

Banana is not to be stored in Cold Place, It deteriorates very soon,When u keep it in a refrigerator, it will make all other things there with the flavour of it own.Anything from the refrigerator will give the flavour of Banana. And also the Banana Skin Gets Black.
So, it is advisable to consume Banana very soon after bringing it rather than trying to preserve it.

Answer 4

have u tried this experiment? i have tried.i was too curious like u. and when i kept it in refrigerator, i noticed the next day, that had turned black and completely rotten and they were smelling a lot. imagine who would like to eat such a banana?
Banana is one of the most sensitive fruits because it develops injury below about 12 degrees C. Apparently, cold hardy fruits, such as apple and pear, are not affected as they evolved tolerance to chilling temperatures. The blackening of the banana skin is caused by the release of enzyme, polyphenoloxidase (PPO). This is an oxygen-dependent enzyme, which polymerises naturally occurring phenols in the banana skin into polyphenols similar in structure to melanin formed in suntanned human skin.

Below a certain temperature the physical state of cell membranes changes allowing leakage of enzyme, polyphenoloxidase. The enzyme polyphenoloxidase can oxidize phenolic compounds that leak from vacuoles and produce the dark colour. Also the low temperature causes dissociation of enzymes and proteins into subunits, which affects enzyme activity and cell structural proteins such as tubulin.

Answer 5

Banana is one of the most sensitive fruits because it develops injury below about 12 degrees C. Apparently, cold hardy fruits, such as apple and pear, are not affected as they evolved tolerance to chilling temperatures. The blackening of the banana skin is caused by the release of enzyme, polyphenoloxidase (PPO). This is an oxygen-dependent enzyme, which polymerises naturally occurring phenols in the banana skin into polyphenols similar in structure to melanin formed in suntanned human skin.

Below a certain temperature the physical state of cell membranes changes allowing leakage of enzyme, polyphenoloxidase. The enzyme polyphenoloxidase can oxidize phenolic compounds that leak from vacuoles and produce the dark colour. Also the low temperature causes dissociation of enzymes and proteins into subunits, which affects enzyme activity and cell structural proteins such as tubulin.

Answer 6

Unless you're making a banana smoothie you do! But from a Chinese perspective, putting banana( along with a few other food which can be left in room temperature) in the fridge will cause "wind" in the body...don't ask. This sortta thing, you just follow because it doesn't harm you to do it, but if you don't who knows?

Answer 7

Banana does not grow in cold climate and it would shrivel up in a refrigerator... is why. This answers the question on the actual Banana as well as the other one you probably had in mind... lololol

Answer 8

They turn black quickly and smell up the refigerator, freezer, and everything in it. Don't forget to chop up the peels and put them out to the compost bin or bury them near a tomato plant :D

Answer 9

I put them, I never had a problem with my refrigerator!!!
I put them in a zipper bags? Bananas like it. They do not go Bananas in a closed bag.

Answer 10

The cold turns the skin black. Would YOU want to eat a black banana?