You buy a bunch of yellow bananas in the supermarket, let them sit for a few days, because, okay, life, and then when you arrive for one in the end For a snackYou find that they are already rotting – not only for your stomach, but also for your wallet.
Bananas can be delicious and nutritious (that sky) Potassium material*Chef’s kiss*), but as any fruit fan knows, a big grip: their small shelf life. To keep it clearly: “They are not going for a long time after buying them,” Martin Baknavez, MSA senior food safety extension at Pennsylvania State University explains the associate, Self.
Sure, you can always use some overcript mashes to use OatmealBanana bread, and Smoothies-The is a sweet, more intense taste and an easily mixable texture that actually makes them better for this type of dishes-but there are ways to expand peak quality to blink-end-u-this-It window that appears to be bananas, so you have longer to enjoy freshly. Here are three strategies to promote his shelf life (at least “for a few days,” Baknavez is called), so they do not do beige and overrip before you get a chance to chop below.
1. Store them into a cool, dry place (or once in the fridge cook perfectly).
High temples increase the activity of microorganisms and other factors that cause malfunction, so keeping their bananas out of heat and humidity can help increase their lifetime. For example, “You wouldn’t want to place bananas on a counter where the sun is shining through the window and killing [them]”Baknavez says.” This is not helpful. ,
Ideally, the storage environment should be around 54 degrees Fahrenheit, while that point can be ideal, anything can be ideal Below The temporary room in your house (which is hot more than 54 degrees at this time of the year) will still help in delay in delay. Depending on your domestic layout, a cabinet, cupboard or pantry can work well. “I store my stores on my kitchen table, where it is away from light,” Cindy Brison, MS, RDNAn expansion teacher at the University of Nebraska-Linkan tells himself. Select a place not too close to your oven or fridge, as they have a tendency to “give heat.”
Once your banana reaches the peak’s rip, you can buy some extra time by stashing it in the fridge. Originally, the banana of the lower temples will slow down the continuous maturation, preserving it for an extra day or two, called Baknavez. While the chill will black the peel, it will not harm the fruit inside (eg, the part you have eaten), so ignore any change in the appearance. “Don’t be afraid of this,” Brison is called. “This is natural.” Just make sure the gun jump: Storage of bananas in the fridge First They will mess up with the ripe ripening process. (In addition, they will finish with an off flavor and fair texture, according to this University of arkansas,
2. Wrap their stems and keep them away from other fruits.
We know that this tip may look strange, but there is some legal science behind it: you are limiting the risk of banana for ethylene, a gaseous plant hormone emitted by some types of fruits “that causes the fruit to mature,” says buckonvez. Not only the types of fruit are bananas produce Ethylene, they are also particularly sensitive to it, so it is at least that exposure is probably the most effective protection technique.
