How to properly store bananas?

How frustrating to see perfectly yellow bananas become overripe or quickly turn black just days after purchase. Extremely fragile, storing bananas for more than a few days is sometimes a real headache. To prevent them from ripening too quickly and eventually turning black, here are some tips for storing them properly.

Bananas, everyday superfoods

They are rich in carbohydrates, particularly fructose, making them an excellent source of natural energy. Bananas also contain dietary fiber, vitamins like vitamin C and vitamin B6, and minerals like potassium and magnesium. Consumed as is as a snack, added to cereals, smoothies, or used in the preparation of sweet and savory dishes, the banana is the ally of good health.

Bananas ripen quickly

Bananas are climacteric fruits, meaning they continue to ripen even after harvest. This is because bananas naturally produce ethylene, a hormone that accelerates fruit ripening. To extend their shelf life and slow down their ripening process, it is better to separate them from other climacteric fruits such as apples, pears or avocados.

You can also store bananas at room temperature until they reach the desired level of ripeness, then transfer them to the refrigerator, only once fully ripe, to prevent them from rotting. Be careful, the skin of bananas will darken more quickly in the refrigerator, even if the flesh remains intact.

Tips for storing bananas

There is a simple but effective trick to slow down the ripening of bananas. Wrap the stem of the banana bunch or each banana with plastic wrap or tape to limit the release of ethylene. Keeping the ethylene confined to the stem will extend freshness and shelf life significantly, typically by an additional 3-5 days.

Although it seems counterintuitive, don't hesitate to separate the bananas from each other. Since bananas ripen at different rates, separating those that show signs of advanced ripeness from others will prevent them from speeding up the ripening process of others.

Finally, hang your bananas on a hook to avoid direct contact with a surface. This will reduce the chances of black spots forming or premature rotting, while allowing air to circulate freely around the fruit.

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