How and where to store bananas?

If stored improperly, bananas become black in their peel and flesh, and also lose their taste. Bright yellow fruits without spots on the surface and with a characteristic aroma are considered tasty and ripe. Blackened bananas can often be seen on sale, but such a purchase does not make sense. The fruits may not be usable or will become so in a short period of time.

In order for the banana not to turn black at home, you must follow several rules for its storage.:

• if bananas were purchased in a package, then after purchase they must be removed from it (in the package, fruits deteriorate several times faster);
• green bananas at room temperature become ripe after 2-3 days (they will not mature in the refrigerator);
• it is not recommended to store bananas in the refrigerator, otherwise the fruit may begin to turn black in a day (the blackening process is accelerated by sudden temperature changes);
• it is recommended to store bananas at home for no more than 2 days; after this time, the fruit will surely begin to turn black;
• so that bananas do not partially blacken (“bedsores” do not appear), they must be stored on a special stand for this category of fruits or hung, not allowing them to come into contact with any surface;
• if the bananas have begun to turn black, you can extend the storage period by a day by placing them in the refrigerator (the decay process will slow down slightly under the influence of the cold, but when ripe bananas are placed in the cold, their peel begins to become stained);
• if the banana is peeled and sliced, then you can keep it fresh for 1-2 days by placing them in the refrigerator and sprinkling with lemon juice beforehand;
• it will not work to extend the shelf life of ripe bananas if they are in a bunch (fruits must be separated from each other);
• if you wrap the part of the banana with which it is attached to the bundle with tape or cling film, then the shelf life can be extended to 4-5 days (when the banana ripens, gas is released from this part of the fruit, and when it is blocked, the fruit stays fresh longer);
• to slow down the blackening process, you can sprinkle banana peels with lemon juice;
• if several bananas began to turn black or black dots appeared on their surface, then they must be isolated from fruits with a uniform color (otherwise, the process of rotting of all fruits will quickly begin);
• the optimal storage temperature for bananas is + 14-16 degrees;
• storing ripe bananas with unripe apples (or other fruits) slows down the blackening process.

If it is known during the purchase that bananas will not be eaten in the near future, then it is not recommended to purchase fruits with black dots. Such fruits will quickly start to deteriorate and should be consumed as soon as possible after purchase.

Black dots on the peel of a banana are not a sign of spoilage. If such fruits are sold in stores, then they are either stored for a long time, or they were previously placed in the refrigerator. You can eat them, but the shelf life is limited to two days. After this time, the fruit will quickly turn black and deteriorate if not eaten.

How to store bananas for ripening

For the rapid ripening of bananas, two main conditions must be fulfilled: avoid temperature extremes and store fruits only in room conditions. If these recommendations are violated, the fruits will deteriorate very quickly. Only green or slightly greenish bananas are stored for ripening.

The nuances of storing bananas for ripening:

• you can speed up the ripening process of bananas with the help of other ripe fruits (if you put a green banana next to ripe apples, pears or a ripe banana, then the fruits will ripen faster);
• in a brown paper bag, bananas will not only remain fresh for 2 days, but will also ripen faster;
• bananas should not be stored in direct sunlight (the fruit will deteriorate under such conditions, maybe even for several hours);
• bananas cannot be stored in a plastic bag (this nuance applies not only to the shelf life, but also to storage for the purpose of ripening).

Some fruits are kept in the freezer. Bananas should not be stored in this way. An exception is the use of fruits for making baked goods, cocktails, cereals or other dishes. After freezing, the banana pulp turns into a homogeneous mass, the fruit does not retain its shape.