A SIMPLE, yet perhaps little-known, hack using an everyday kitchen item can keep your bananas fresh for weeks.
It may not seem like much, but focusing preservation efforts on the stems of the bananas, which for many people are a quick and easy snack or breakfast option, can delay the ripening process and keep the fruit fresh.
Bananas go bad because they produce ethylene gas which spreads down the fruit (Stock Image)[/caption]
Aluminum foil on banana stems can keep them from going ripe longer (Stock Image)[/caption]
Experts recommend that banana eaters wrap the stems of the fruit in tin foil, which can be found at Walmart for $2, to preserve the fruit for as long as possible and keep it from going brown and mushy.
By sealing the stems, you reduce the amount of ethylene gas that escapes from the peel.
But bananas aren’t the only fruit that releases ethylene gas – in fact, bananas are more at risk for turning brown when surrounded by other fruits such as apples or peaches.
“A fruit bowl is one of the worst places to store bananas since many other fruits, like apples and peaches, also release ethylene gas,” Two City Vegans writer Mandy Applegate said, according to the Express.
“Keeping bananas away from other fruit prevents a chain reaction of over-ripening,” she said.
Ethylene is a plant hormone that drives ripening in so-called “climacteric fruits,” which, besides bananas, apples, and peaches, consist of fruits like pears, melons, apricots, and tomatoes.
Once the gas spreads down the fruit, it accelerates browning and softening.
So, wrapping the stem in tin foil effectively traps, or at least limits, the release of the gas.
Grocery stores, however, sometimes use plastic wrap for the same reason during transport and display, as the plastic keeps the ethylene gas from traveling from the stem and down the banana.
“This simple technique can keep room-temperature bananas firm and yellow for longer,” said Applegate.
“Just a small piece of plastic wrap can make all the difference in extending bananas’ shelf life.”
POTENTIAL ISSUES
Several methods for keeping bananas fresh were tested by the Daily Meal, including wrapping the stem in foil or plastic, which was one of many techniques.
Some tests found only slight improvements in stem moisture or slower color changes; others found little advantage over simply leaving bananas under favorable conditions.
Beyond stem wrapping, storage temperature remains critical in keeping bananas fresh.
Fruit hacks to keep them fresh longer
Bananas stored in warm settings ripen much faster, regardless of stem wrapping.
Keeping bananas in a cool, dry place, away from direct sunlight or heat sources, remains a foundational practice.
OTHER HACKS
If you’re interested in keeping even more fruits fresh for as long as you can, washing strawberries with a vinegar solution (often one part white vinegar to three parts water) helps kill mold spores and bacteria.
This aluminum foil hack does not prevent the banana from going brown, but it does delay it (Stock Image)[/caption]
It significantly extends the freshness when berries are washed, dried properly, and then refrigerated.
Storing apples in the refrigerator rather than on the counter helps maintain firmness as well.
It also slows ripening, relying again on controlling temperature and reducing ethylene exposure, according to Simply Recipes.
Citrus fruits also need to be kept in cool environments and avoid moisture accumulation (for example, letting them dry thoroughly after washing) to prevent mold and spoilage.
