Bananas are such great fruits, aren’t they?
They are affordable and a terrific source of several vitamins and
minerals, especially potassium. Eating them daily will give you a good
dose of fiber and will keep the digestive system healthy. You can have
bananas during breakfast, as an evening snack, or even mix them with
your favorite dessert!
The best thing about bananas is that they
are cultivated all year round, making them readily available to
countless people across the globe. However, the one drawback of this
amazing fruit is that it ripens quickly and has a small shelf life.
Thankfully, though, there are ways through which you can slow down the
ripening process of bananas. These effective hacks which we have shared
below will surely help extend the shelf life of your favorite yellow
fruits!
1. Wrap the stem in plastic or tin foil
As bananas ripen, they produce ethylene gas
(the "fruit ripening hormone”), primarily in the stem. The gas then
spreads to the rest of the fruit and increases the rate at which bananas
ripen. One method to stop the ethylene from spreading is to wrap the
stem in some plastic foil or tin foil. This is because most of the
ethylene gas is released at the top of the bunch and wrapping that part
slows down the gas, and hence decelerates the process of ripening as
well. For even better results, pull the bananas apart and wrap the stems
of each of them individually.
2. Hang the bananas from a hook or a hanger
There is a good reason grocery stores hang
bananas. You should do the same for them in your home, too, while
keeping them away from the other produce.
Bananas start to ripen the moment they’re picked from their tree. And as
we mentioned above, they begin to produce ethylene gas once they’re
plucked. Hanging them from a hook or hanger slows down the ripening and
delays spoiling as the gas works more slowly. This happens in two ways.
First, this allows air to circulate around the bananas more freely,
removing the excess ethylene. Secondly, with more air circulation, the
bananas are likely to ripen evenly instead of mostly on one side as
usually when they are left in a bowl.
So, invest in a banana hanger if you want these fruits to last longer.
3. Once they start to ripen, keep them in the refrigerator
Another way to extend the shelf life of
your bananas is to freeze them when they are about to ripen. Cooler
temperatures slow down the chemical ripening process of the fruit and
can prolong its shelf life. Once you notice that the bananas have
started to ripen, pop them in the refrigerator. While the skin will
continue to brown inside the fridge, the fleshy part of the banana will
remain the same and can last for up to a week with this method.
4. Freeze your bananas
One effective trick to keep your bananas
from spoiling is by keeping them in the freezer instead of the
refrigerator. The freezing temperatures slow down the ethylene emission
of the fruits more than refrigeration does. Frozen bananas can last at
least a month without losing quality. However, keep a few things in mind
before freezing your bananas.
* Make sure the bananas are fully ripe before placing them in the
freezer.
* Ideally, it would be better if you remove the peels of the bananas
before storing them. Frozen banana peels turn dark and get soft, making
them very difficult to remove later.
* Slice the peeled bananas and keep the slices in a resealable plastic
bag. Label and date it.
* Frozen bananas won’t be edible immediately after you take them out.
You will need to keep them at room temperature for about an hour to let
them thaw properly.
* Keep the bananas in a separate drawer from other foods so that they
don’t end up absorbing their smells.
Tip: Frozen bananas can also be used in smoothies and for baking by
being mashed after thawing from the freezer.
5. Buy bananas that are green on the ends and yellow in the middle
The next time you go out to buy bananas
from the market, don’t look for the ones that are already bright yellow.
Sure, they look great but, as we mentioned, bananas ripen very quickly.
A bright yellow banana is already completely ripe and won’t have a very
long shelf life. Look for bananas that are green on the ends and yellow
in the middle. This means they are a little under-ripe and you will be
able to store them for longer before eating.
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