Despite being among the most consumed fruits in Portugal, banana continues to raise doubts regarding its conservation. With the arrival of the heat, many Portuguese choose to store bananas in the fridge, believing that they extend their useful time.
This decision, although well-meaning, can compromise the quality of the fruit. Cold significantly alters the flavor and texture of the banana, negatively affecting the consumer experience.
Placing bananas in the cold can, in fact, avoid the appearance of spots on the shell, but that does not mean that the fruit is better. The interior becomes phareny and loses part of its nutritional value.
Fruit fruit can accelerate deterioration
The place where the bananas are placed in the house also has an impact on their durability. Leaving them next to other fruits is one of the most frequent mistakes made, especially in fruits with apples or tomatoes.
Ethylene: the gas that rushes the ripening
According to the newspaper ASreason is the ethylene, a natural gas that accelerates the maturation process. Fruits such as those mentioned free it in large quantities, which impairs the conservation of bananas.
Constant contact with ethylene causes rapid and poorly controlled maturation. The result is a fruit that quickly reaches the maturation peak and passes shortly after the decomposition point.
Important for those who prefer less mature fruit
Those who appreciate bananas still a little green or only mature should be aware of these details. Small decisions in storage can make a difference between enjoying the fruit or having to decture it away.
The ideal environment for preserving bananas
To keep bananas in good condition longer, the ideal is to leave them in a cool, dry and far from direct light. The room temperature, as long as stable, allows the fruit to mature in a natural and balanced way.
There are also small gestures that help. Hanging bananas on a support instead of landing on a surface, prevents them from being crushed or starting to rot earlier than expected.
Similarly, plastic bags should be avoided. The lack of ventilation they cause favors fermentation, contributing to a premature rotting of the fruit.
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How to mature green bananas at home
When the goal is to mature green bananas faster, a simple trick can help. Just put them in a paper bag with an apple, as “the apple ethylene will help to mature the bananas faster, in a controlled manner.”
Freeze
If, on the other hand, bananas are already too mature and it is difficult to consume them in time, freezing is an effective alternative. Once peeled, they can be stored in the freezer and used in shakes, cakes or pancakes.
Another popular option to avoid waste is to prepare banana bread. This easy recipe allows you to enjoy the natural sweetness of the fruit, giving the cake a humid and pleasant texture.
Small care make a big difference
Despite the resistant appearance, the banana requires some basic care to keep well. Knowing how and where to keep it is critical to preserving the taste, texture and nutritional value of the fruit, as pointed out.
Avoid the refrigerator and respect the natural cycle
In the background, it is about respecting the natural cycle of banana. Avoiding fridge and direct contact with other fruits allows you to last longer, without compromising your essential qualities.
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