Bananas, as we know, ripen very quickly.
And if you don’t follow certain rules during storage, these fruits darken and become soft even faster.
Black spots appear on banana peels as a result of ethylene, a special gas that is released by the fruit during ripening.
In a warm and humid environment, it is produced even more intensively, as well as in cases where bananas are located near other fruits, such as apples.
Accordingly, if you want bananas to stay fresh longer, the expert of the online publication BelNovosti, chef Yulia Arkhipova, does not recommend putting them in the same basket with other fruits that can produce ethylene.
To reduce gas release and slow down the ripening process, you can wrap the stem ends of the bananas in foil.
You can also use cling film as a wrapping material.
If you have a special stand, you can hang the fruits on it.
As active users of this “device” assure, it prevents deformation of bananas and minimizes the risk of damage to the peel.
This means that the darkening process is also slowed down.
Finally, you should not store fruit in the refrigerator.
Keeping bananas on the refrigerated shelf will keep them fresh longer, but their skins will turn black much faster.
Expert: Julia Arkhipova