How to Stop Bananas from Going Black in the Fridge



The cold temperature of a fridge encourages an enzyme found in bananas (polyphenol oxidase) to polymerise phenols in the banana skin into polyphenols.[1] This process blackens the banana skins. Most people react negatively to a blackened banana as it is suggestive of rotting but in warmer climates, fridge-kept bananas will remain firmer than those exposed to warmth on the counter-top, which quickly softens bananas. To try to keep fridge-stored bananas yellow and more palatable to the eye, here is a quick trick when refrigerating bananas.

Steps

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    Put ripe bananas into a plastic bag and seal it prior to placing in the fridge.
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    Place the bag in the crisper.
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    Consume within usual time.

Tips

  • Avoid storing bananas and apples together on the counter-top; the ethylene produced by apples quickens the browning process of room-temperature bananas.
  • Note that the banana in fridge-blackened skin is still perfectly fine to eat!
  • Avoid refrigerating under-ripe bananas; they cannot ripen any further. Ripening requires the warmth of room temperature to occur. However, putting in ripe bananas will prevent them over-ripening.

Things You'll Need

  • Plastic bag(s)

Sources and Citations

  1. Ivy_girl5, Biology Online

Article Info

Categories: Food Preservation Techniques