Stop bananas turning black: proven tricks to slow ripening, store correctly and extend freshness
Bananas have a virtue and a disadvantage: they are bought green and, almost without realizing it, they go from being perfect to being overripe. Even so, it is not a matter of resignation. There are several simple tricks that help to slow down this process and extend their good condition at home for a few days.
The key is to understand why they ripen so quickly. The banana is a climacteric fruit, that is, it continues to ripen after it has been harvested. It does so mainly due to the action of ethylene, a plant hormone in the form of a gas released by the fruit itself. The more ethylene that accumulates around it, the faster the ripening progresses. This is why, when several bananas are placed together or next to other fruits that also emit ethylene next to other fruits that also emit ethylene, the process is accelerated.
If you do not know where to store them, whether to put them in the refrigerator or what to do to slow down their ripening, here are several simple gestures that can help you keep them better for longer.
First of all: where to store them
If the bananas are still green or just ripe, it is best to store them at room temperature in a cool, dry and ventilated place, away from direct sunlight and heat sources. The countertop can be useful, but not next to a sunny window or on top of an appliance that gives off heat.
They should also be kept away from apples, pears, avocados, tomatoes or kiwis, because all these fruits produce ethylene and can cause the banana to ripen earlier.
The best known trick: wrapping the stalk
One of the most repeated tips, and with a lot of practical sense, is to wrap with cling film or aluminum foil the upper part of the bunch, that is, the area where the bananas meet. Why? Because that is where much of the ethylene is released. By covering that area, its dispersion over the rest of the fruit is reduced and ripening can be slowed down somewhat.
It is not a miraculous method, but it can help, especially if combined with good storage. Some people even prefer to separate the bananas and wrap the stem of each one separately for a somewhat greater effect.
Put them in the refrigerator?
Here it is necessary to qualify. If the banana is still green, it is not advisable to store it in the refrigerator, because the cold can alter its ripening and damage its texture. On the other hand, if it is already ripe and you are not going to eat it right away, it can be useful to refrigerate it to extend its shelf life a little.
However, the skin will darken quickly in the refrigerator. It may turn brown or almost black, but the inner flesh will remain in good condition for a longer period of time. In other words, it may look stale on the outside but not yet be stale on the inside.
If they are already overripe
When the banana has already reached the point where you know you are not going to eat it as it is, it is not lost. It can be used very well in smoothies, pancakes, cakes, homemade ice cream or to sweeten porridge and dough. And if you are not going to use it at that moment, it is best to peel it, chop it and freeze it.
Frozen it works especially well for baking or for crushing later in creams and smoothies.
What not to do
Do not put a bunch of bananas in a closed bag if you want to delay ripening: you will be trapping ethylene and accelerating just the opposite. It is also not a good idea to leave them next to other ripe fruits or to wait too long to act when they are already ripe.
This way you can delay its maturation
To prevent bananas from ripening too quickly, they should be stored in a cool, ventilated place away from other fruits, and the stem should be wrapped to slow down the action of ethylene. And when they are already ripe, the refrigerator can help you gain some time.
There is no infallible trick to stop ripening completely, but there are several small gestures that work. And, in such a delicate fruit, those few days of margin are much appreciated.
Patricia González
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