Bananas are not only known for their sweet taste but also for being an excellent source of vitamins, minerals, and fiber, all of which are essential for the body. The problem with them is that they ripen too quickly. You’ve probably bought a bunch of bananas at the fruit stand before, only to find them black and mushy after just a few days, right?
This rapid ripening means they must be consumed immediately. However, there’s a simple trick with cling film that can extend their shelf life by three to five days.
This tip is straightforward to apply, and all you’ll need is a piece of cling film. If you bought a whole bunch of bananas, wrap the main stem—the one at the top that connects them all—with the cling film, creating the tightest, most airtight seal possible. If you have individual bananas, wrap the top stem of each one in cling film.
Does this trick really work? Science answers this question: when a bunch of bananas is cut from the plant, it begins to release a gas called ethylene. This accelerates its ripening process, and with the action of oxygen in the environment, causes its pulp to soften and its peel to turn black.
The stem is the part of the banana where ethylene is released, acting like a “chimney.” So, by wrapping it in cling film, we’re essentially “sealing the chimney,” creating a barrier that reduces the emission of this gas and isolates the fruit from oxygen. This slows down the banana’s ripening process, and the peel retains its yellow color for longer.
More tricks to keep bananas from turning black
While the cling film trick is very effective, it’s not the only way to prevent bananas from turning black. There are other alternatives that, when combined with the previous tip, can extend their shelf life by a few days.
- Protect them from the sun and heat. High temperatures accelerate the ripening process of bananas. Therefore, it’s best to keep them in a cool place and avoid exposing them to direct sunlight.
- Hang them up. If you have a banana hook at home, keep your bunch there. The reason is that when they rest on a surface, they can develop soft spots from their own weight.
- Keep it away from ripe fruit. Other fruits also release ethylene, such as apples and tomatoes. If you put the banana in the same fruit bowl with ripe fruit, the ethylene will affect them and cause them to turn brown faster.
- Plastic bag and lemon. This is another trick you can try, besides plastic wrap. Simply put the banana in a resealable bag, along with half a lemon, and store it in the refrigerator. The lemon is an antioxidant, while the bag slows down ethylene production. The combination of both helps the banana last longer.
It’s also not a good idea to wrap bananas in newspaper: this porous material will trap ethylene, causing the peel to turn black. Now you know what you can—and can’t—do to keep your bananas fresh. Try it and enjoy your favorite fruit!
