One of the headaches of fruit lovers is preserving bananas. If we leave them out of the refrigerator, they will ripen and spoil immediately, but if we refrigerate them, they will turn a dark brown color after a few days and will accelerate the ripening of the rest of the fruits.
In fact, even if they turn dark, it is only an effect of the skin. If you open them the first two or three days after darkening, you will see that they are still in good condition to consume. However, there is little time to spare.
There is a way to prevent bananas from turning black at the first opportunity and stop this accelerated ripening.
This process will stop the ripening and the bananas will last much longer in the refrigerator. This is because the ethylene is released from the stem and, if we wrap them with film, it will be as if we were putting a cap on them and we will prevent the ripening gas from spoiling the fruit.
Alternatively, you will also make them take longer to turn dark if you wrap them well in newspaper in the refrigerator.
This article was originally published on RAC1.
