Why do banana's and tomatoes go mushy after freezing?!
Answers: i need to answer a question for a worksheet for my HSC, so any help is welcome.
im not too sure for bananas but for tomatoes it can depend on the rate of freezing. The rate of freezing can determine the ice crystal formation, given that you freeze the tomatoe quickly then small crystals are likely to form, so i guess a slow rate for freezing would then form larger crystals . These large ice crystals could therefore pierce the vacuole of the plant cell.(where the ice crystal is much greater in size than what the vacuole can actually hold).
Therefore after defrosting, all the contents/ liquid that was once held in the vacuole of the tomatoe would leak out due to the broken / pierced vacuole or even the cell wall off the tomatoe cell. So i guess if you have that happening everywhere on the tomatoe you eventually get a mushy tomatoe. i hope this is somewhat useful. good luck
bananas (no ') it plural not possessive don't get mushy they get hard
Because of the high water content in them. They freeze hard, but get mushy when you defrost them (the water in them turns to ice, and then water, making them softer).