Running Head: Degradation Rate of Bananas

 

 

 

 

 

 

 

 

Degradation Rate of Bananas in Different Temperatures

Afsana Akter

  The City College of New York

 

 

 

 

 

 

 

 

 

 

 

DEGRADATION RATE OF BANANAS

 

Abstract

Three bananas were preserved in three different temperatures; one banana was placed on the control countertop, a second banana (variable 1) was placed in the refrigerator, and the third banana (variable 2) was placed in the freezer. They were examined after a day of storage, and observed again four days later. The observation showed that the bananas degraded at different speeds in different temperatures. The result after two observations showed that room temperature storage is optimal for banana preservation. The temperature in the kitchen was 74°F. The cold temperature in the refrigerator was set at 12° C which stopped the ripening process and peel darkening. Finally, variable 2 was stored in a freezer at -8° C but was in good condition when it was checked comparing to variable 1.

Keywords: Banana, room temperature, freezer, refrigerator, degradation, peels

 

 

 

 

 

 

 

 

 

 

 

 

Introduction

Bananas are a tropical fruit that grows in different countries in hot climates, so they are cold sensitive. The size and color of bananas vary; they are usually curved and are available in green and yellow. In this experiment three yellow bananas were placed in three different temperatures in order to compare the pace at which each degrades. It is a kind of fruit that changes its qualities in different temperatures. Generally, banana peels darken within few days in a room temperature space. The hypothesis for this experiment was that, it will be better to store bananas in room temperature to slow its degradation rate, because its cells die in freezing temperatures.

Methods

The first banana was placed on a control countertop, variable 1 was placed in the refrigerator, and variable 2 was placed in the freezer at the same day and the same time. The very first observation will be after a day, and the final observation will be four days later. As it is an experiment in which temperature will play an important role, it is important to avoid opening the refrigerator and freezer’s door often.

Result

A day later, it was a time for the first observation of the bananas stage. It is very clear that in the figure 1 (A day later bananas condition) the banana preserved in the room temperature is still more yellow than the variable 1 and the variable 2. The variable 1 preserved in the refrigerator is more brownish than the banana preserved in the room temperature. The variable 2 is light brown and harder than the room temperature one. The room temperature one is as fresh as it was picked from the store.

figure 1                          figure 1A                    figure 1B

figure: (first observation of bananas respectively in figure 1, in figure 1A, and in figure 1B.)

Four days later the banana on the kitchen countertop was a little different. Its peel had black dots on it, but it was not in a rotten stage. The banana which was preserved in the refrigerator had an extreme result. Its peel got blackened all over, it was wet and sticky. Finally, the frozen one was slightly darker compared to the first day of observation, and it was hard like a stone.

figure 2                      figure 2A                     figure 2B

Figure 2: (second observation of bananas respectively in figure 2, in figure 2A, and in figure 2B.)

Discussion

This experiment showed that room temperature keeps bananas in good condition for a few days. As mentioned before, bananas are a tropical fruit so getting fresh air helped it to ripen gradually, but did not cause it to rot. It tasted fresh even after four days. However, the banana which was in the refrigerator looked like its peel rotted and its skin became thinner compared to the regular one. The banana had rotted inside which caused it to be sticky. Finally, the frozen banana was just as hard as a rock. Comparing these three bananas, the room temperature one stayed in a good condition, it was ripening slowly, but its peel did not rot and it tasted good. The cold temperature did not let the banana ripen but damaged its cells, and peel dullness occurred.

Conclusion

It looked like banana breathes even after picked up. There are many fruits which can be preserved in the refrigerator to keep them fresh for long period of time but for bananas this idea did not work well. Banana peels go black in the refrigerator, and the inside changes a lot. The variable 2 was still in good condition but the variable 1 stored in the refrigerator blackened skins. Preserving bananas on the control countertop will be better to store them, and it will taste better instead of storing in the refrigerator.