How do you store bananas? It often happens that before we can enjoy them, they turn brown and are not tasty. What is the cause of this phenomenon and how can we eliminate it? It turns out that the method is simple.
- Ethylene is a gas that is released when the fruit ripens. It increases the breakdown of chlorophyll, which leads to an unsightly change in skin color.
- In a warm and humid environment, this process takes place even faster, causing bananas to lose their yellow color.
Although our intuition tells us that the coldness of the refrigerator will preserve the freshness of the fruit, in the case of bananas it can have the opposite effect. The skin darkens, although the inside of the fruit may stay fresh longer.
Apples, like bananas, excrete ethylene. Storing these types of fruit together is a recipe for rapid ripening and loss of freshness. Therefore, by separating bananas from other fruits, we can significantly extend their “freshness”.
Let’s start with a simple trick – by wrapping the ends of the bananas in food or aluminum foil. The most ethylene is released precisely where the fruit joins in a bunch. By limiting its escape, we slow down the ripening process.
The next step could be to use a special stand that prevents deformation and damage to the peel.
Small changes in the storage of bananas can have a big impact on their shelf life. Away from other fruit, in a dry place, with the ends protected by foil – like this simple steps will allow you to enjoy the taste and appearance of these exotic delicacies for longer.
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