Amisha Singh
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Bananas are one of the most popular and nutritious fruits in the world. Packed with essential nutrients like potassium, vitamin B6, and fiber, they’re an excellent energy booster and a go-to snack for all age groups.
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But bananas also ripen quickly—and once they start turning brown, their texture, flavor, and shelf life take a hit. That’s why using simple storage tricks can go a long way in reducing food waste and enjoying bananas at their best.
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Buy Them Green Choose unripe (green) bananas while shopping. They’ll ripen slowly over several days, giving you more time to enjoy them.
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Room Temperature Storage Keep bananas at room temperature, away from direct sunlight, heat sources, or bright artificial light. Too much warmth speeds up ripening.
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Hang Your Bananas Use a banana hook or hanger to store them. Hanging bananas allows for better air circulation, minimizes bruising, and slows down ripening.
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Separate the Bunch Break apart the banana bunch and store each banana individually. This helps reduce the build-up of ethylene gas that causes quick ripening.
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Cover the Stem Ends Wrap the stem ends of bananas with aluminium foil or plastic wrap. This slows down the release of ethylene gas, which causes bananas to ripen faster.
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Refrigerate Ripe Bananas Once fully ripe, place bananas in the refrigerator. The peel may turn dark brown or black, but the fruit inside stays fresh for up to 1–2 weeks.later.
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Keep Away from Ethylene-Producing Fruits Store bananas separately from fruits like apples, avocados, or tomatoes, which naturally release ethylene gas. This helps prevent bananas from ripening too quickly.
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