Bananas are among the most popular fruit in Slovakia – they are practical, tasty and full of nutrients. Nevertheless, they have one large disadvantage: they ripen very quickly and then black. Although they are sweet at this stage, not everyone suits their soft consistency or appearance. Fortunately, there are a few simple ways to prevent this process.
How to prevent bananas from blackening? Simple trick with foil and important rule of storage
For the rapid ripening of bananas can ethylene – a gas that naturally secretes the fruits. It is most released at the place where the banana is attached to the tun.
That is why experts recommend wraping this part with foil – food or aluminum foil. If you do this with each banana separately, slow down ripening and extend their freshness.
In addition, you should keep bananas away from another fruitthat also produces ethylene – For example, apples or pears. If stored together, they accelerate the maturation of each other, leading to rapid spoiling.
How to store bananas at home? The temperature, light and the right place is important
Bananas nThey eat heat and direct sunlight. If you have them on the window sill or near the radiator, their shelf life is substantially shortened. Avoid storing in a bowl with other fruits and pay attention to mechanical damage – Even a small pressure can cause faster blacking in the area.
If bananas are already ripe, feel free to place them in the refrigerator. The low temperature changes the color of the skin, but the flesh remains tasty and fresh. But do not do this for green bananas – The cold prevents them from maturing properly.
My grandfather invented a “Terminator” on the marten. Pour a few drops on a cloth and watch as they run away
