BANGKOK, Thailand – Bananas can ripen faster than expected, leaving households struggling to eat them before they become overripe. A few simple storage techniques may help slow the process and reduce food waste. One commonly suggested method is to wrap aluminium foil around the stems where the bananas join together. For a whole bunch, cover the central stem area, or separate the bananas and wrap each stem individually. Keep the fruit in a well-ventilated place away from direct sunlight.
Bananas release ethylene, a natural plant hormone that promotes ripening. Covering the stems may help slow the process to some extent, although it will not stop ripening completely. Choosing bananas that are still slightly green when shopping can also provide more time to eat them. Hanging the fruit rather than leaving it pressed against a hard surface may help prevent bruising, which can make bananas deteriorate more quickly.
Once bananas are fully ripe, placing them in the refrigerator can help preserve them for longer. The peel may darken in the cold, but the fruit inside can remain in good condition. By combining these simple practices, households may be able to enjoy bananas for longer and throw away less food.
