Slowing the speed of banana ripening
- greygarious May 14, 2013 10:09 PM
This is a hint from the Dr. Oz show - I have not tried it yet. You are supposed to put plastic wrap snugly around the crown of the bunch of bananas. They claim that will keep the bananas evenly yellow longer, extending the room temperature keeping period from days to a couple of weeks.
Bananas produce a good amount of ethylene gas, a ripening agent. The broken stem offer them a place to release the gas faster than normal. This is why you can ripen a banana by placing it in a bag...you trap the ethylene.
By wrapping the end in plastic you help contain the gas to prolong ripening.
Bananas are also beneficial if you have other under ripe fruit laying around that you want to eat sooner than later. You can place that fruit in a bag with a banana and the same ethylene gas will speed the ripening process up for the other fruits as well.
My banana slowing methods:
1. Put them in the fridge.
2. Buy organic bananas. I have no idea why, but the organic bananas from my local organic/natural foods store stay perky much longer than bananas I get from Acme, even when they are both the same light green color when I buy them. I am the last person to cry "organic!" for everything, but for bananas, it really makes a difference.