Why do banana skins go brown faster once you take the banana out?!
Answers:
Oxygen permeation is slower to get through the outside of a banana peel than the inside. If you buy a banana and leave it in your kitchen for too long it will turn brown and if you eat a banana and leave the peel lying around it will go brown much faster. On a long enough time lime you end up with a brown banana peel either way.
Non citrus fruits have a natural browning process and I'd imagine the banana skin goes brown faster once the banana is removed because it's is exposed to the air from both sides. A quick tip if you're ever serving fruits such as bananas apples but want to prepare them chopped first is to squeeze a little citrus juice over them, this stops them going brown and as you will notice citrus fruits never go brown.
Because you have exposed it to the air.
(Like Jen said, it oxidises, once exposed to oxygen in the air)
It oxidizes once you expose the flesh
Because you've squeezed out their guts.
be it has been seperated from the bunch
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