Bananas, notorious for their fickle ripening habits, can stay unripe and green for ages, only to switch from yellow to brown in a blink and here's why. Ethylene gas, a natural plant hormone responsible for ripening, is produced by most fruits, including bananas. When too much fruit is stored together, it creates an ethylene-rich environment, fast-tracking bananas from prime to putrid almost overnight.
But Kristen, a cook and founder of The Frugal Girl, has shared the secret to keeping bananas fresher for longer, explaining you should bypass the fruit bowl and instead wrap them in clingfilm. Kristen said: "Separate your bananas at the stems (I do this pretty regularly) [and] wrap the top [of the] stem in plastic wrap." This nifty trick minimizes ethylene emissions, sparing your other fruits and extending your bananas' shelf life.
For best results, keep them at room temperature and away from other fruits for up to seven to 10 days more of freshness than usual, reports the Express . If you want to keep bananas fresh for even longer, place them in the fridge once they're perfectly yellow. Kristen explained: "When the bananas are the perfect ripeness, put them in the fridge.
The skin will turn brown, but the actual banana's ripening will be paused." Bananas can be stored in the fridge, but only once they're ripe, as the cold temperature will slow down the ripening process and keep them fresh for up to two weeks. While many people think bananas shouldn't be refrigerated because it .