Banana is one of the healthiest tropical fruits. Two bananas contain the daily intake of potassium and magnesium necessary for a person, it also contains a lot of sugar and substances that increase platelets. In terms of nutritional value, one banana may well replace a normal breakfast. In addition, it is harmless - it does not cause allergies and bowel disorders. Of course, like all fruits, bananas go bad quickly. To keep them longer, you need to remember a few rules.
Conditions for long-term storage
When bananas are stored, their peels begin to turn black quickly. If the peel has darkened, in no case should this fruit be thrown away. Banana does not lose its taste and useful properties and does not harm health. Moreover, such bananas can be mixed with cottage cheese, making a curd mass or making a milkshake from them.
Since the bananas stored in our stores were ripened with ethylene, their shelf life increases by itself. Otherwise, they simply would not have reached us from the country where they grow.
When storing bananas, it is worth remembering that the room must be dark and ventilated. The temperature should be about 14 degrees Celsius. In such conditions, bananas can be stored for up to three weeks without any damage.
Storage conditions for ripening
If you want bananas to ripen, they should be stored in a warm and dark place. At the same time, after a few days, the greenish fruits will turn into bright yellow, covered with small brown specks.
Other fruits stored nearby, such as apples or pears, contribute to the ripening of bananas. Therefore, for long-term storage, bananas should be placed separately from other fruits.
Storing bananas in the refrigerator is not recommended. At this temperature, they quickly turn black, the pulp becomes dark and liquid.
