How to store ripe bananas

If you buy a lot of bananas and can't eat them all, you can wrap them in waste paper and put them in a cool place. This will extend the shelf life of the bananas. When eating bananas, it is best to eat ripe bananas. Not only do they taste better, but they also have a lubricating effect on the human intestines. However, unripe bananas contain a large amount of pectin, which not only fails to promote defecation, but can also cause constipation.

1How to store bananas for a long time: Wrap the roots with plastic wrap

Wrapping the root of the banana with plastic wrap can help the bananas last longer. The principle is that bananas release ethylene gas, which accelerates the browning and ripening of the banana itself, and also speeds up the ripening process of any nearby fruit. Most of the ethylene gas comes from the rhizome of bananas. Wrapping the rhizome of bananas can slow down the ripening process of bananas and extend their shelf life.

If you want to keep bananas fresh for a week, you can take apart the whole bunch of bananas and wrap the base of each banana tightly with plastic wrap. In addition, applying some lemon juice or vinegar to the root of the cut banana can also help prevent the banana from turning brown.

2 How to store bananas for a long time: Wrap them in newspaper and place them in a cool place

If you don't think you will be able to eat all the bananas you bought in a short time, you can rinse the whole bunch with clean water several times, wipe off the moisture with a clean rag, leaving the skin dry. Wrap the bananas with some old newspapers and put them in a ventilated and cool place indoors, making sure to keep the contact area as small as possible. You can also simply hang the whole bunch of bananas to extend their shelf life.

How to store bananas for a long time: seal them with apples

Put a banana in a plastic bag, then put an apple in it, then try to expel as much air as possible from the bag, tie the bag tightly, and then put it in a place at home away from the heater. It can be stored for a week.

3 How to store bananas for a long time: calcium peroxide preservation

Put powdered or granular calcium peroxide and bananas in a container together, let it absorb moisture and slowly release oxygen to absorb the ethylene gas emitted by the bananas. This can keep the bananas green and hard for 60 days. Bananas preserved in this way are very beneficial for transportation to the north.

4 How to store bananas for a long time: peel and freeze

After peeling the ripe banana, wrap it in plastic wrap and freeze it directly in the refrigerator. When you want to eat it, you can eat it directly without thawing it. It tastes like ice cream and has a different flavor.

5 Tips for Preserving Bananas

1. Plastic wrap

Wrapping bananas in plastic wrap is very helpful for storing them. On the one hand, plastic wrap can reduce the presence of oxygen. Without oxygen, enzymatic browning reaction cannot occur. On the other hand, the plastic wrap forms a microenvironment with spontaneous atmosphere. The carbon dioxide produced by the banana's own respiration increases and the oxygen level decreases, which can inhibit its own aerobic respiration to a certain extent without causing anaerobic respiration, thereby greatly extending the shelf life. Bananas that are not wrapped in plastic wrap are exposed to the air, and their own aerobic respiration and enzymatic browning occur simultaneously, making them prone to browning and having a short storage period.

2. Arched placement

The inverted placement means placing the banana in an arch with the concave side facing downward and the convex side facing upward. The upright placement means placing the banana flat on the table as we usually do. The biggest difference between the two methods is the contact surface between the banana and the table. When placed upside down, only the two ends of the banana are in contact with the flat surface, reducing the damage to the banana skin caused by pressure; when placed upright, the cells at the contact surface are easily damaged by pressure, resulting in browning.

3. Room temperature

Banana is a tropical fruit and is easily damaged by chilling when the temperature drops below 10℃. The symptoms of chilling damage are: the skin becomes darker, the flesh fails to soften after ripening, and the fruit fails to mature normally. After refrigeration, the peel cells are easily damaged, which promotes the occurrence of enzymatic browning, and the skin is prone to turn brown or even black. Theoretically, the best storage temperature for bananas is 12-16℃, but it is difficult to maintain this temperature in real life, so you can just keep them at room temperature. By combining it with other methods and leaving it at room temperature for a certain period of time, the storage needs in life can be met. The shelf life of bananas stored in this way is at least one week longer than that of bananas not stored in this way under the same conditions, and they will not turn black.