Why does a banana peel instantly begin to turn brown after it is removed?
I select a banana to snack on. It is, by my standard, perfect to eat. The peel is uniformly yellow, with a few scattered small brown freckles. The perfect texture and sweetness.
But, when I peel the banana, the peel almost instantly begins to turn dark, almost before my eyes.
What happens when I peel the banana, that causes the peel to change so much more quickly than if I left it on?
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