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How Can I Stop My Bananas From Going Brown?

by Norma
(Bowling Green, Kentucky)

When I dehydrate sliced bananas, they go brown. Am I missing a step, or is this a natural thing that happens?

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by: Susan

Hi Norma, thanks for writing to the forum with your brown-banana question!

When certain fruits (and vegetables) are sliced open, they come into direct contact with the air which then causes a natural "oxidation" effect to occur. Yep, it's the browning you see, especially with sliced bananas, and apples.

It's the interaction between oxygen and an enzyme called polyphenol oxidase (PPO), which is naturally present in the banana. Essentially, the oxygen in the air reacts with compounds in the banana, causing it to brown.

In the veggie department, oxidation occurs with potatoes (and that's why my mom always put her peeled and cut potatoes in a bowl of water to stop that browning).

I'm not suggesting you put your bananas in a bowl of water! Instead, toss your banana slices in lemon juice. The ascorbic acid in the lemon juice stops, or helps deter further browning.

Happy dehydrating!
Susan Gast

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