How can bananas not turn black after being cut

The key to preventing bananas from turning black after cutting is to reduce oxidation reactions, which can be achieved by soaking them in acidic liquids, sealing and isolating them from air, and storing them at low temperatures. Soak the cut bananas in lemon juice or diluted salt water, as an acidic environment can effectively inhibit polyphenol oxidase activity. The vitamin C in lemon juice has reducing properties and can delay the browning process. It is recommended to control the soaking time within 1 minute to avoid affecting the taste. The appropriate concentration of diluted salt water is 3%, as excessive concentration can cause bananas to become dehydrated and salty.

Using cling film to tightly wrap the cut surface can physically isolate oxygen. It is recommended to use PE material cling film with good stretchability. When packaging, ensure that there are no bubbles between the cut surface and the film, and it is better to store it with the cut surface facing downwards. The vacuum sealed bag is more effective than ordinary cling film, but it needs to be used in conjunction with an air extraction device. Low temperature environment can significantly reduce enzyme activity, and 4 ℃ refrigeration can delay browning for 6-8 hours. It should be noted that bananas are sensitive to low temperatures and prolonged refrigeration can cause frostbite. It is recommended to place processed bananas on the refrigerator door rack. Freezing preservation can keep banana slices in their original color for several months, but the texture will soften after thawing, making it suitable for baking or making milkshakes.

Choose bananas with moderate maturity that are more resistant to oxidation, and the best cutting time is when sesame dots first appear on the skin. Use ceramic or stainless steel knives during cutting to avoid catalytic oxidation of iron ions. Separating bananas from fruits with low ethylene release such as apples and kiwis can reduce the accelerated oxidation of ripening hormones. Short term consumption of banana slices can be topped with yogurt or honey, which can isolate the air and enhance the flavor. If you need to store for a long time, you can try making dried bananas by soaking them in sugar or drying them, but it will change the original taste and nutritional content.