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Everyone sometimes fails to consume everything they brought home from the store. Usually those spoiled foods end up in the trash, which burdens both your wallet and the environment. Nowadays we are all well aware of this issue and therefore do our best to use everything up completely. But there is also a way to extend the shelf life of certain foods — specifically bananas.
Don’t let bananas blacken
Overripe bananas contain a high amount of sugar, so they are mostly suitable only for baking, and usually no additional sugar is added. Unripe bananas, on the other hand, have very positive effects on your body. In addition to a high content of amino acids and antioxidants that prevent the spread of free radicals (the cause of degenerative diseases), they are full of magnesium and potassium, which has a beneficial effect on the cardiovascular system. Regular consumption can also protect you against stomach ulcers and, because they are rich in pectin that binds excess water and toxins, they help cleanse your blood.
How to prolong their freshness?
First of all, it is important to store bananas at room temperature and only put them in the refrigerator once they have ripened. If you put them in the cold too early, they will start to brown due to premature cell breakdown, which is susceptible to low temperatures. You should definitely store them separately from other fruit, because when there is a large quantity of any fruits, increased production of ethylene occurs, which speeds up ripening. And finally — wrap the bananas at the point where they join in the bunch with plastic wrap or aluminum foil. This will extend their freshness by 3-5 days. Of course, the best option is to choose well at the store. Do you tend to reach for a beautifully yellow banana? Choose the green one instead; it will last longer.
