What is the shelf life of bananas generally

The shelf life of bananas is generally 3-7 days, and the actual storage time is affected by factors such as maturity, storage temperature, humidity, ventilation conditions, and whether they are mixed with other fruits. Immature green bananas can be stored at room temperature for 5-7 days, and the skin gradually turns yellow before entering the optimal consumption period. At this point, the sweetness of the flesh is moderate and the texture is dense. If the ambient temperature is maintained at 15-20 degrees Celsius and direct sunlight is avoided, the ripening speed can be slowed down. Be careful not to refrigerate bananas, as low temperatures can cause the skin to quickly turn black. Although the flesh is still edible, the appearance and taste may decrease.

It is recommended to consume fully ripe yellow bananas within 2-3 days. When brown spots appear on the skin, it indicates a peak in sugar conversion. Bananas can be wrapped in plastic wrap around their roots to reduce ethylene release, or peeled and frozen for use in making milkshakes and baked goods. Separate storage from other fruits such as apples, pears, etc. can prevent accelerated decay. If the banana peel has turned black on a large area and the flesh has become soft and watery, it is not suitable to continue eating. Bananas belong to the category of climacteric fruits, and can be purchased in batches with different maturity levels. Hanging during daily storage is more conducive to ventilation than stacking, and wrapping the roots with tin foil can extend the shelf life by 1-2 days. For bananas that cannot be eaten in the short term, they can be peeled, cut into pieces, and frozen for storage. When used to make ice cream or oat bowls, they can retain most of the nutrients. Pay attention to the need to control the single intake of diabetes and other special groups to avoid blood sugar fluctuations.