Countless bananas bought from grocery stores are often green and quickly turn yellow once taken home. Within a day or two, brown spots start to appear, contributing to significant food wastage in the UK.
The main reason for this wastage is that many consumers tend to avoid eating bananas once they develop brown spots, similar to avocados. Fortunately, there are various techniques available to prolong the freshness of bananas for up to two weeks.
It all starts with selecting bananas at the supermarket that are not bundled in plastic bags. While many retailers are moving away from this packaging method, perforated bags can significantly accelerate the ripening process of bananas.
According to reports from The Express, bananas, like several other fruits, release a gas called ethylene that speeds up their ripening process. Storing bananas in plastic packaging further accelerates this ripening, leading to brown patches within 24-48 hours.
A food hygiene expert from High Speed Training advises against storing bananas in bowls. Instead, bananas should be placed on countertops at room temperature, shielded from moisture, direct sunlight, or heat.
The expert explains that warmer environments hasten the ripening process, so it’s best to avoid placing bananas near ovens or warm appliances. Separating individual bananas from the bunch can also help maintain their freshness for longer periods.
To slow down the impact of ethylene gas and prevent over-ripening, wrapping the stems of bananas in plastic wrap or cling film can be beneficial. This limits the gas traveling down the fruit, preserving their freshness.
For those who find this method cumbersome, opting for a banana tree can help keep the fruit well-ventilated. Additionally, refrigerating bananas once they reach peak ripeness can extend their shelf life to about two weeks.
Despite the appearance of brown or overripe bananas, the inside remains perfectly edible.