Bananas don't grow in our climate, which means they have to travel a long way to reach the store shelves. For this reason, green bananas are usually picked from the trees, which ripen slowly and stay fresh for a long time. That's why they quickly start to darken after purchase.
Why do bananas turn black?
Bananas are bright yellow with skin covered with small dark spots and are the ripest fruits you can find in the store.
They taste sweeter, but when choosing them, remember that they have a short shelf life and will have to be thrown away after 1-2 days.
Overripe fruit is ideal as an ingredient in a smoothie, dessert, cake, or even as a topping for oatmeal.
Interestingly, ripe bananas contain the most antioxidants, making them extremely beneficial.
The darkening of banana skin is caused by the fruit releasing ethylene, a plant hormone that stimulates ripening. This is a natural and safe phenomenon for humans.
How to Keep Bananas Fresh for Longer
To keep fruits fresh longer, store them properly – preferably in a dry, shaded and ventilated place.
It is important to note that bananas are best stored at room temperature. It is not recommended to put them in the refrigerator, as they lose vitamins then, and when taken out, they darken faster.
You can use a simple and effective method. Just wrap the end of the fruit tightly in cling film, which slows down the production of ethylene.
This will help to extend the freshness of bananas up to 5-6 days. It is also recommended to store bananas separately from other ripening fruits that also emit ethylene.
