Unfortunately, it often happens that after buying bananas, when we are about to enjoy this gift of nature, we discover dark spots on them.
In many cases, the phenomenon is not related to the store. It is all about improper storage at home.
In particular, bananas begin to darken if they are next to certain fruits.
Experts say bananas release ethylene, a gas that speeds up their ripening process.
Under its influence, chlorophyll breaks down, causing the color of the peel to change from yellow to brown or black.
This phenomenon most often occurs in warm and humid conditions.
If bananas are stored with certain other fruits, such as apples, which also emit ethylene, the peel will darken much faster.
As for the refrigerator, if you put it there, the pulp of the fruit will indeed stay fresh longer, but the skin will darken faster.
To keep bananas not only fresh, but also attractive in appearance, experts recommend following some simple rules.
First of all, you shouldn’t store bananas with other fruits – they should be kept as far away as possible from apples, pears and some others.
Bananas are best kept in a cool, dry place, but they should not be put in the refrigerator, otherwise the peel will quickly darken.
It is recommended to wrap the place where the bananas are connected in a bunch with cling film - this will minimize the release of ethylene, and accordingly, the ripening process will slow down.
It would be nice to hang the bananas - hook them onto something so that they hang down.
When the peel does not touch surfaces, it will retain its “original” appearance longer.
Author: Pavel Gospodarik