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May 14, 2013 10:09 PM

Slowing the speed of banana ripening

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.

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  1. Funny...we have purchased bananas that are wrapped in plastic just at the very top; this must be why....?

    1 Reply
    1. re: sandylc

      Me too sandyic. The organic bananas at Whole Paycheck.

    2. Thanks! Just bought a bunch and will wrap

      1. Thanks Grey,

        I wonder if it works.

        I place mine in the fridge and take out a couple each day. It seems to help slowing the process too.

        3 Replies
        1. re: mcel215

          just as a heads-up - if you put them in the fridge, the skins will go black - doesn't affect the inside, but could be a surprise if you don't expect it!

          1. re: sunshine842

            I know about the blackened skin sunshine and no it doesn't bother me. :)

            I care more about not wasting them, so this works fine for me.

            I freeze them sometimes too, but don't make enough banana bread to keep up, lol!


            1. re: mcel215

              I mentioned it for those who might not know -- right after college, I knew a girl who put her bananas in the fridge, then pitched them the next day because the skins had gone black.

        2. 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 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.

          1. 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.

            2 Replies
            1. re: travelmad478

              Hmm, organic ripen more slowly... will have to check this out. Thanks.


              1. re: travelmad478

                I'm wondering if they gas organic bananas (they gas non-organic to speed ripening)