Bananas are a healthy and filling snack that are perfect for taking on the go for a sweet pick-me-up, but they can turn bad annoyingly fast. But there’s an easy way to avoid this
Bananas are a healthy and satisfying snack, perfect for a quick sweet boost on the move, but they can spoil frustratingly quickly. As the weather gets warmer, you might notice your bananas ripening faster than usual, especially if you’ve purchased a large bunch.
The heat from your windowsill alone can accelerate the ripening process, so you may find your bananas have turned an unappetising brown and mushy before you’ve had a chance to enjoy them. However, there’s a simple solution to avoid this food waste, and it all boils down to storage.
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Bananas tend to ripen quicker when left in a fruit bowl – particularly if placed next to other fruits in a warm part of the kitchen, but one item can slow this process down so bananas stay fresh longer before turning brown.
Food experts suggest that wrapping banana stems in aluminium foil helps keep the fruit fresher for longer. This is because the foil helps trap ethylene gas – a natural ripening agent primarily released from the stem – which then slows down the ripening process.
By trapping this gas, bananas are prevented from turning brown too quickly, extending their shelf life and keeping them fresh for longer, reports the Express.
The ethylene gas aids the colour and softness change in bananas, causing the starches to start breaking down into sugars. As this occurs, unripe green bananas begin to turn yellow and become softer and sweeter.
Food Republic has shed light on the matter, explaining: “Compared to other fruits and veggies, bananas are one of the biggest producers of ethylene gas, a natural chemical compound that promotes ripening.
“The majority of this gas is released through the exposed stem of the fruit, which allows a bunch of bananas to continue ripening even after it’s picked from the tree.
“Wrapping the top of your bunch with aluminium helps to trap in some of the ethylene, so it won’t escape into the atmosphere and touch the body of the bananas (or other produce you have sitting nearby, for that matter). This slows down browning and gives you more time to enjoy your bunch.”
If you’re out of tin foil, cling film can do the trick just as well, and both are usually priced under £2 at most major supermarkets.
Many fruits react to the ethylene gas emitted by bananas, including apples, pears, and passion fruit, but citrus fruits like oranges and lemons remain unaffected.
To prevent ruining other fruits, experts suggest hanging your bananas on a banana hook as this not only keeps them separate but also avoids bruising that can occur when bananas lean against the kitchen worktop.