How to store bananas at home

Bananas can be preserved for a longer period of time by hanging them, wrapping the roots, controlling the temperature, avoiding squeezing, and storing them separately.

1. Hanging storage

Hanging bananas in a well ventilated area can reduce the pressure area and delay the blackening of the skin. The ethylene gas released by bananas themselves will accelerate ripening, and hanging can allow the gas to dissipate faster. It is recommended to use hooks or specialized banana racks to avoid contact with other fruits.

2. Wrap the roots

Tightly wrapping the banana stem with plastic wrap can block ethylene release. The stem of bananas is the main site of ethylene production, and wrapping it can slow down the maturation rate of the entire string. If a single banana has been separated, each top stem can be individually wrapped.

3. Temperature Control

Immature bananas are suitable for storage at 13-15 ℃ in a cool and ventilated place. refrigeration after maturity can delay softening. Low temperature can slow down banana metabolism, but the skin may turn black without affecting the taste of the fruit flesh. Tropical fruits are not tolerant to low temperatures, so avoid storing them below 10 ℃.

4. Avoid squeezing

Bananas that are prone to mechanical damage and browning due to compression. When storing, it should be placed flat or in a single layer, and heavy objects should not be stacked. It is recommended to remove the plastic bag as soon as possible after shopping to prevent the accumulation of moisture and accelerate decay.

5. Separate storage

Separating bananas with different maturity levels can avoid mutual ripening. Mature bananas release more ethylene, and placing them separately from green bananas can regulate the eating rhythm. Bananas with black spots are recommended to be consumed or made into desserts as soon as possible.

During the storage period of bananas, the skin changes can be observed and adjusted. Fully ripe bananas can be peeled and frozen for use in making milkshakes or baking. Avoid storing bananas with fruits such as apples and pears that release a large amount of ethylene in daily life. Take out refrigerated bananas two hours before consumption for better taste. If the flesh is found to be sour or moldy, it should be discarded immediately. People with gastrointestinal sensitivity should be cautious when eating overripe bananas.