Why bananas turn black and how to keep them fresh longer
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Bananas are a popular choice for quick meals. They’re easy to eat and rich in dietary fiber, helping you feel full for longer. Because they quickly replenish energy, they also make an ideal snack before or after exercise.
Keeping bananas fresh, however, can be tricky. When you buy a bunch, several often become overripe before you get a chance to eat them. So how can you make bananas last longer? And does storing them in the refrigerator really cause them to spoil faster?
If the bananas you bring home still have green peels, it’s best to keep them at room temperature. Refrigeration slows the ripening process, preventing the fruit from developing its natural sweetness. Once bananas reach peak ripeness, they can be stored in the refrigerator. Contrary to popular belief, chilling them does not make them spoil more quickly.
However, when kept in a refrigerator, the tropical fruits can suffer from chilling injury. Cold temperatures damage the peel’s cell walls, allowing enzymes to react with oxygen and turn the skin brown. The flesh inside, however, remains fresh for a longer period.
Keeping bananas attached in a bunch also causes ethylene released from each fruit to affect the others, further accelerating ripening. To slow this process, separate the bananas, trim both ends, and wrap each one in plastic wrap or paper towels.
Wrapped bananas can be stored either at room temperature or in the refrigerator. If the appearance of a browned peel bothers you, room-temperature storage is the better option. For small households that need to store bananas for longer periods, placing them in airtight containers or Ziploc bags and refrigerating them can help extend their shelf life.
This article from Kormedi.com, Korea’s top health care and medical portal, is translated by a generative AI system and edited by The Korea Times.