How to preserve peeled bananas

Skinned bananas can be wrapped in plastic wrap and refrigerated, or cut into pieces and frozen to make puree. Bananas are prone to oxidation and blackening after peeling, so they need to be isolated from air and treated at low temperatures to delay spoilage. After peeling bananas, they will rapidly oxidize when exposed to air, and the surface of the flesh will produce melanin due to the action of polyphenol oxidase. Tightly wrapping with cling film can effectively isolate oxygen, refrigeration can reduce enzyme activity, and the storage time can be extended to about one day. If you need to store bananas for a longer period of time, you can cut them into pieces and put them in a sealed bag for freezing. They can be stored for one month in a frozen state and are suitable for making milkshakes or baking after thawing.

When frozen, the cell structure of bananas will be destroyed by ice crystals, and the texture will become soft after thawing, making it unsuitable for direct consumption. Sprinkle a small amount of lemon juice before freezing to slow down oxidation, but it cannot completely prevent the color from darkening. Commercial bananas are preserved using inert gas packaging or vacuum treatment, which is difficult to achieve similar effects in household operations.

When storing peeled bananas, avoid using metal containers that come into contact with the flesh, as metal ions can accelerate oxidation reactions. Bananas consumed in the short term can be coated with a small amount of honey or syrup to form a protective film, which can be paired with yogurt or oatmeal to improve the taste. If bananas have a noticeable sour taste or sticky texture, they have spoiled and it is recommended to dispose of them.