Gina, it seems to be something about the ‘breaking’ of the skin of the fruit, which lets in oxygen and allows it to react with some of the fruits chemicals.
We could test that idea. One way to test it might be to try and stop the ‘breaking’ of the skin of the banana. Can you think of a way of removing the skin without breaking or damaging it?
We could also test the role of oxygen. Any ideas how? If you have an idea why not try it by comparing the speed of ‘browning’ for your oxygen and ‘no oxygen’ banana skin?
Remember to try and make the tests as fair as possible. Think about what that may mean. Remember a fair test means only changing one thing at a time while you try and keep all other things constant.
Let me know how you got on by Leaving a Reply in the box below.