The short life of bananas is a continuing challenge for the industry at large as well as homeowners hoping to cut down on food wastage.
Like many other types of produce, bananas endure a series of biochemical changes after they’ve been harvested, which can cause their marketability to dwindle rapidly.
Stores generally sell bananas with a plastic wrap around their stems to keep them fresh and delay over-ripening because this is where most ethylene gas is released from.
Experiments have been run to put this theory to the test confirmed the difference is very subtle. Almost unanimously, however, the results have consistently shown bananas left in a bunch ripen slower.
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The best way to help the fruit retain its freshness is to keep it at room temperature in a cool, dark place so it receives enough fresh, well-ventilated air.
According to experts, the fruit will ripen significantly quicker when stored near a stove or in direct sunlight.
Experts at the fresh produce company Dole say: “Bananas should be stored at around 12C, as they ripen quickly if they are too warm. A dark room without direct sunlight is ideal.”
Several content creators have suggested breaking up a bunch of bananas after purchase is equally helping to slow down the ripening process by a considerable rate.
The basis for this argument is it lowers the amount of ethylene gas which is produced when the fruit is grouped and intact.
This same rule applies to keeping bananas separate from other fruits, as the ethylene gas emitted from the fruits will speed up ripening.
For the prolonged fresheness, there is substantial evidence that wrapping the stem of the fruit in a damp paper towel, tin foil or cling film works.
The stem of the fruit acts as a gateway for the release of ethylene gas, so blocking this release will ultimately thwart the fruit’s ripening process.
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