How to preserve half cut bananas

Half cut bananas can be wrapped in plastic wrap and stored in cold storage, or soaked in acidic liquids to delay oxidation. Bananas are prone to oxidation and blackening after being cut open, mainly due to exposure of the flesh to air and accelerated enzymatic browning reactions. The most commonly used method is to tightly wrap the cut surface with cling film, which can effectively isolate air contact. Choose a thicker plastic wrap, cover the banana section completely and press it tightly to reduce residual air inside the wrap. After packaging, place it in the refrigeration layer of the refrigerator. Low temperature can slow down enzyme activity, and it can usually be stored for about a day. Be careful to avoid contact with other strongly scented foods to prevent cross contamination. Soaking the cut pieces in acidic liquids such as lemon juice or pineapple juice can inhibit polyphenol oxidase activity by lowering the pH value. Soak in a 1:3 lemon water dilution for 30 seconds, then remove and drain. Store in a sealed box and refrigerate to maintain color for approximately 8 hours. This method is suitable for dessert making that requires maintaining the beauty of bananas, but may bring a slight sour taste and is not suitable for direct consumption. Bananas are high potassium fruits and should be consumed or processed as soon as possible after cutting them open. Bananas stored in refrigeration will have a harder texture and are more suitable for baking or making milkshakes. Uneaten bananas can be cut into pieces and frozen for making ice cream or puree. Pay attention to whether there are mold spots or odors on the cut surface. Rotten bananas may breed microorganisms, and it is recommended to discard them. Reasonable storage can reduce food waste while retaining more vitamin B6 and dietary fiber.