This causes many families to pay fees or not have time to use them. Food experts say that just by changing a few small storage habits, you can completely keep the banana ripe and fresh longer.
According to Kara Myers, a food preservation expert in the US (Food Science & Preservation), bananas continue to produce ethylene gas even after being harvested. Ethylene is a naturally ripe gas that causes bananas to change color quickly and become softer. Limiting this gas to leakage or contact with the culverts will help slow down the ripening process," Myers explained.
One of the simplest ways is to wrap the banana strings with food wrap or foil. This coating helps reduce ethylene emitted in the sewers, the area that generates the strongest gas. Experience shows that bananas can be fresh for 2-3 days longer than normal.
In addition, you should not keep bananas in sealed nylon bags, as this is an environment where ethylene gas is retained, speeding up ripening. Instead, hang the banana on or place it in a dry place, away from direct sunlight.
For bananas that have started to ripen, expert Kara Myers recommends storing them in the refrigerator. Although the banana peel may be darker in color, the inside intestines still retain their sweetness, not being soft and mushy. Low temperatures slow down any enzyme response, prolonging the life of a fruit, she says.
Another little-known tip: keep bananas away from other fruits like apples, avocados, pears, which also emitted a lot of ethylene. When placed close together, the ripening speed will double.
If you buy green bananas to use for many days, you can separate each fruit from the pan and keep it at room temperature. This method helps ethylene gas not to concentrate at one point, but to cook simultaneously.
These simple tips help the banana stay fresh for a long time, limit waste and retain its natural flavor. This is also a habit recommended by many international food preservation experts.
