How to store bananas at home. Freezing bananas so they don't turn black: can you freeze Bananas quickly turn black

Banana is an exotic fruit, or rather a herb, which has not only an amazing taste, but also a number of useful properties. Despite the year-round availability, it is sometimes necessary to store bananas. For many housewives, this task causes a number of difficulties, since at home they quickly darken, lose their presentable appearance and taste. A similar problem arises when it is necessary to store fruits in the store. To figure out how, where and how much it is better to store bananas so that they do not turn black, the tips below will help.

How to choose the right bananas

Banana, in addition to its pleasant taste, has a rich composition and has a beneficial effect on well-being. It supports the health of the heart muscle, strengthens bones, normalizes the digestion process, and enriches the body with useful vitamins and minerals. In addition, consuming one fruit a day will prevent the development of depression and provide support for a stable psycho-emotional state.

Before buying bananas from the store, it is important to understand what they are for. Purchase ripe yellow fruits for baking. Their pulp has a rich aroma and taste. However, these fruits should be used immediately - they cannot be stored.

Buy greenish fruits if you need to keep them fresh for several days. Experts say that the shelf life of fruits can be up to 2 weeks. During this time, they will have time to mature without losing their appetizing appearance.

Don't buy bananas with damaged skins. Not only can they not be kept at home, but they also pose a health hazard. Don't buy spoiled fruits either. The presence of gray spots indicates improper storage of the product. Such fruits will quickly deteriorate, and you will not be able to keep them at home.

Fruits with a yellow skin and a greenish tail are ideal to enjoy immediately or to save for several days before the celebration.

How to store bananas at home

Bananas are quite capricious in terms of storage. They react negatively to sudden temperature changes, prolonged exposure to direct sunlight and extreme cold. Improper storage conditions lead to browning and spoilage. To preserve the look and taste of exotic fruits for a long time, take into account the degree of their ripeness and follow simple recommendations.

In order to ensure the delivery of exotic fruits from warm countries to store shelves around the world, the fruits are plucked green. This allows them to be stored for the 40 days required for transportation. During transportation, the fruits are placed in the holds of ships, where the optimum temperature and air humidity are maintained.

Upon arrival, the bunches are treated with ethylene. This speeds up their maturation and allows the product to be released for sale. That is why you can rarely find green fruits in our stores. However, if you need to preserve the fruit for a long time, try to find and buy unripe bananas. To preserve their taste and appearance, as well as to wait for natural ripening, store bananas at a temperature of + 12 ... 14 ℃ and an air humidity of 85-90%. Such conditions can be found on the glassed-in balcony (during the winter season) in the apartment or on the steps in the cellar. Place the bananas in a brown paper bag for storage, or wrap each fruit separately in baking parchment.

Use a little trick to preserve ripe fruit. First of all, remove them from the polyethylene and separate. Store bananas separate from other fruits... This will reduce the concentration of ethylene and slow down the maturation process.

At what temperature should the fruit be stored? The best option is 13-17 degrees above zero. Storage in cooler conditions will cause blackheads to appear, while higher temperatures will speed up the ripening of bananas.

Many are interested in the question of why it is impossible to keep the fruit in conditions of high humidity. The answer is simple - this will lead to rapid decay and deterioration of the product. Can bananas be refrigerated? Opinions differ on this, but it is scientifically proven that low temperatures slow down the circulation of ethylene. This allows you to preserve the appearance and taste of the fruit pulp for a longer time. However, keeping the banana in the refrigerator will darken the skin and develop black spots on it.

Storing peeled bananas

If after the holiday there is a peeled banana, do not rush to send it to the trash can. The peeled fruit can also be preserved. Perfect option - freezing... Place the fruit in an airtight container and place in the freezer. A frozen banana has a shelf life of several months. This product is suitable for baking, making a milkshake or sauce.

Soaking will help preserve the peeled fruits for several days. Dip the fruit in a mixture of vinegar and water (in a ratio of 1: 4) for a few minutes, and then place in a container. Store the banana container in a cool place for up to 3 days.

Do not freeze whole fruits in their skins. After thawing and skinning, the pulp will turn into a tasteless, mushy mass.

Sprinkle apple, lime, or lemon juice over the peeled fruit to keep it overnight and not turn black. The acid will slow down the darkening of the fetus.

Simple and affordable tricks will help you extend the shelf life of exotic fruits at home. Be sure to remove the bananas from the plastic bag and separate each other, find the optimal temperature and humidity.

Video

To figure out how to properly store bananas, watch the video:

A young mother, wife and part-time freelancer. Being a lawyer by training, she is used to collecting and providing the most complete and reliable information. Constantly improving in the professional field and striving for personal growth and development.

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How to store bananas properly so they don't turn black

Buying bananas for future use is not a good idea, although unripe fruits can lie at home for a long time. These exotic fruits have entered everyday life firmly - tasty, inexpensive, convenient for a snack and for dessert. How to store bananas so that they do not turn black, not all housewives know. Out of habit, they put them in the refrigerator, and they are very disappointed if, after a few hours, the bright yellow appetizing fruit turns desperately black. We decided to figure out in detail how to avoid such surprises and tell everything about the choice and preservation. We start by going to the supermarket.

Unripe green bananas have the longest shelf life. Subject to certain conditions, they can lie at home for 7-10 days. Immediately upon returning from the store, the fruit should be removed from the plastic bag. It is important to ensure that green bananas can ripen, turn yellow and acquire a sweet taste.

Unripe fruits should not be left in the refrigerator, much less frozen. Green bananas are stored at room temperature in a dark (such as brown) paper bag. Such a fruit can be put in a bowl with ripe bananas, after 3-4 days the green fruit will ripen.

Few know that from a botanical point of view, bananas are a herb.

Storing peeled bananas

You can save bananas in the freezer. Peel the fruit first and put it in an airtight container or freezer bag. Thawed fruit suitable for smoothies, cocktails and baked goods

Do not freeze whole fruits in their skins. After thawing and skinning, the pulp will turn into a tasteless, mushy mass.

Sprinkle apple, lime, or lemon juice over the peeled fruit to keep it overnight and not turn black. The acid will slow down the darkening of the fetus.

Sprinkle the fruit with apple, lemon or lime juice to prevent browning of the sliced banana.

Can or not be kept in the refrigerator

Refrigeration depends on the ripeness of the fruit. Let's start with green bananas. It is not recommended to place them in the refrigerator and even more so in the freezer. They fully mature only at room temperature. To make the whole bunch turn yellow evenly, place it in a dark paper bag and leave it for 4-5 days. The recommended home temperature is no higher than 20 degrees.

To make the green fruit ripen faster, place it in one bag with a ripe apple, and after ripening, transfer it to a fruit vase or on a stand and store at room temperature.

Moving on to yellow bananas - those that are already edible. What you need to do so that they do not turn black:

It is advisable to eat them in the first 2-3 days after purchase.
Choose a cool place out of direct sunlight.
Room temperature will be optimal. If the apartment is hot, then the bottom shelf of the refrigerator will do, but this is a last resort.
Before storing the fruit, wrap the stem (or the junction of the bunch) with foil or tape. This will help keep the fruit yellow for longer.
To prevent the fruit from overripe, place an unripe pear or avocado next to it. The blackening process will slow down noticeably.

And what to do with the brown fruit? The magazine "Miss Clean" recommends keeping such samples in the refrigerator. There, the blackening process will slow down, and the pulp will remain firm and pleasant to the taste for a long time. Nevertheless, it is recommended to eat overripe fruits at least 24 hours after purchase.

Freezing bananas

The most prudent housewives know that fruits can not only be stored indoors, but also frozen. This method is suitable for those who like to use banana puree in cooking: make smoothies, add pulp to baked goods, in jelly, or in yogurt. Frozen bananas fully retain both taste and useful properties, do not lose their attractive appearance and are stored for at least 3 months if properly prepared. To freeze fruits, you need them:

to peel;
put in plastic bags whole, cut into circles is not worth it, the slices may turn black;
tie a bag or fasten it with a stapler;
put the fruit in bags in the freezer.

Vacuum bags or plastic containers with lids can be used. Place the fruit there and store in the freezer. Then, when you need fruit, remove the bag or container from the freezer and leave the fruit at room temperature for 20-30 minutes. You do not need to defrost bananas under hot water, they thaw themselves perfectly, it does not take much time.

The standard shelf life of bananas

The shelf life of tropical fruits depends on several factors, the main of which are the degree of maturity and storage conditions:

in the room, ripe fruits begin to deteriorate the very next day;
subject to all the rules, the shelf life of bananas, while maintaining their nutritional quality, is 1 week;
green fruits are stored for 2 weeks, provided that the desired temperature and humidity are maintained;
bananas can be stored in the freezer for 2-3 months.

In industrial warehouses, these fruits are stored in chambers with a temperature of + 12 ... + 14 ° С, where they lie wrapped in packing film for 28-50 days. Before entering stores for instant cooking, bananas are treated with ethylene, feeding it into the chambers. The gas stimulates ripening and improves palatability.

How to store green bananas

To preserve green-skinned bananas from ripening, follow these guidelines:

you cannot leave them in the sunlight, for example, on a windowsill, especially in summer;
it is best to place the fruit in a dark, dry place, where it will not be too cold or hot;
the pantry would be an ideal storage place;
pack the fruits in a paper bag, ideally, hang the bunches vertically (as they hang on a palm tree, ripening);
do not separate the fruits from each other, as they will begin to deteriorate faster.

Is it possible to eat overripe bananas

In its raw form, it is permissible to eat a fruit with a slight darkening of the peel, a small amount of black spots.

Fruits that are more than 40% black! Can only be used for baking after cooking. There are many ways to cook overripe bananas.

Maturity categories

Bananas have three main categories of ripeness, which do not depend on how long ago the fruit was picked, but on the storage conditions:

Green - have a green skin color, will gradually ripen during storage.
Yellow (ripe) - a bright yellow hue, with a smooth skin and a pleasant smell, completely ready to eat.
Overripe - still edible fruits that have dark spots of different sizes on the skin and brown flesh in places.

We shop right

If you want bananas not to turn black the next day, choose the right ones in the supermarket. First, decide for what period you plan to use fruits at home: if the purchase is eaten within a day, feel free to buy the ripe specimens. Here are some tips to help you choose:

Ripe and fresh fruits should be of a uniform yellow color, without "bruises" on the skin.
A grayish tint of the peel signals that the product has already been in the refrigerator and suffered from a sharp temperature drop.
If the fruits do not ripen quite correctly, then the aroma and taste becomes less intense.
Brown spots appear on the surface - this is an alarm signal indicating that the product is overripe. It is better not to buy such fruits if you plan to keep them for longer than a day, but it is these specimens that are the most fragrant and sweet!

How to store ripe bananas?

In order for soft bananas to retain their freshness for as long as possible, they must be removed from the plastic bag and separated from the bunch immediately after purchase. Ripe bananas will not overripe too quickly if you put any unripe fruit (pear, apple) next to them. It should be noted that the green fruit located next to the bananas will quickly deteriorate and become unusable. The fact is that bananas secrete a substance that contributes to spoilage of fruits lying nearby.

Each banana leg should be wrapped in plastic wrap or foil. This area serves as a source of formation of ethylene - a gas that provokes accelerated maturation. The plastic wrap will help slow down the release of the named substance.

Ripe fruits should be placed in a cool place. It is undesirable to store bananas in the refrigerator. The ideal place is a closet or a built-in drawer under the window, where the banana will be stored longer at temperatures from +10 to +12 ° C. More intense cooling will cause the peel to darken after 2-3 days, although the inside of the fruit will retain firmness and fresh sweetness for about a week.

Do not put ripe bananas next to other foods for a long time. For example, bakery products acquire an unpleasant aroma from such a neighborhood.

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Storing peeled bananas

It is important to keep not only the peeled bananas fresh, but also the peeled fruits. In salads and fruit cuts, browned banana pulp is not appetizing. There is a trick to preserving peeled fruits: sprinkle them with lemon juice or pineapple vinegar. This will slow down the browning process.

Can bananas be prepared at home for long-term storage? Yes in the freezer. Peeled bananas in the freezer can last up to six months fresh.

It is important that they are without peel and white filaments. For convenience, cut the pulp into several pieces. Wrap the banana in foil or place in an airtight plastic container. But keep in mind that if the pulp was stored in the freezer, it is only suitable for making mashed potatoes and other soft desserts.

Causes of blackening bananas

Over time, black dots appear on the banana skin, and then the entire fruit turns black. As a result, you don't feel like eating a banana at all, as it looks unappetizing. In fact, when black spots appear on the skin and flesh, this is normal. The dots indicate the ripeness of the fruit, it is then that it has sweetness, and in the pulp itself there is a maximum level of vitamins and minerals, so beneficial to human health.

One of the components of banana pulp is a well-known component - starch. When a little time passes, under the influence of oxygen, the complex carbohydrate chains contained in the pulp are torn, forming sucrose. As a result of oxidation, the pulp and skin acquire a darkish tint, and the taste of the fruit itself becomes sweeter due to the increase in sugars in the composition. In this form, the pulp is absorbed faster by the body, it is more easily processed into energy, so eating ripe bananas is most useful.

How to store ripe bananas at home so they don't turn black

The appearance of black spots on the skin of the fruit is due to the loss of moisture, which occurs due to the lack of a hard shell (like oranges or pineapples). Banana spoils in stages, going through several stages: first, its peel begins to darken, then the pulp, as a result of which the taste of the fruit deteriorates. It becomes unsuitable for food, and if mold develops, it becomes hazardous to health.

Tips on how best to store bananas so they don't turn black and stay fresh for 2-3 days include the following:

When buying, you should select fruits with a green stalk, because they are better preserved;
carefully dividing the fruits, it is necessary to wrap the tail of each in a polyethylene film (on top, for reliability, fix it with tape), which will slow down the process of overripening;
you can influence the slowdown of the ripening process by placing unripe fruits (apple, pear, etc.) next to the bananas;
their storage in plastic bags is not allowed.

Overripe fruits can only be stored in the refrigerator for 2-3 hours, but they are best consumed immediately or within 24 hours after purchase.

Where is it better to leave for storage

The most effective way is to hang the fruit, each one separately (provided that the integrity of the tail is preserved). It is best to store bananas in a small box, which should be placed in a cool place (closet or dark cellar).

Ripe, bright yellow fruits can be hung on a hooked stand where they can be served.

You should be aware that bananas do not tolerate the action of sunlight and the proximity of artificial heat sources (heaters or radiators) - they immediately deteriorate, not having time to ripen.

At what temperature

To keep the fruit fresh, it is necessary to observe the optimal temperature and humidity regime.

Ripe fruits are preserved under the following conditions:

the optimum storage temperature, at which bananas can lie for 2-3 weeks, is + 13 ... + 15 ° С;
at + 11 ... + 12 ° C storage time is 72 hours;
if the temperature drops below + 10 ° С, then the peel darkens within 1 night;
at + 15 ... + 20 ° С - fruits can be stored for 3 days;
above + 20 ° С - no more than 5-6 hours.

Temperature + 15… + 18 ° С is used for ripening green bananas.

Can I put in the refrigerator

This method of keeping is not considered entirely suitable, however, it helps to preserve tropical fruits for a short period of time.

They can be put in the refrigerator in the following cases:

when the peel is just beginning to darken and brown specks and dots appear;
if after the guests leave, there are sliced bananas that need to be saved;
when, with a large amount of fruits in the apartment, there is no cooler place suitable for their preservation.

To store bananas in the refrigerator with the least loss for their taste and appearance, you should heed the advice of experts:

it is better to wrap each whole fruit in paper;
the optimal location is in the middle of the refrigerator door;
cut fruits must be peeled, sprinkled with lemon juice and placed in a plastic container, tightly closed with a lid - it is allowed to store them in this form in the refrigerator, but no more than 24 hours.

How long can bananas be stored

In order not to worry that recently purchased fruits are rapidly deteriorating, foresee in advance why and how soon they will be needed, and based on this, purchase fruits.

If bananas are bought for future use, with a margin of a week or more, it is better to prefer green fruits, with a hard peel, but without visible scratches, spots and damage that are not yet ripe. They do not need to be frozen, just put them in a dark place, where they will be perfectly preserved, gradually ripening.
If bananas are purchased to be eaten immediately, ripe fruits should be preferred (they have a rich yellowish-straw hue, dense peel and have no visible defects on the skin). These fruits are stored for 1-2 days at room temperature.
For smoothies or smoothies, use slightly browned bananas with brownish veins on the skin. They have a juicy pulp, which is in a mushy state. You cannot store them, because they will quickly deteriorate; it is better to clean them and put them into action immediately after purchase.
Fruit that has a shade of gray in the skin is not worth buying at all. This color suggests that they were lying in a room where it was either hot or cold, or were repeatedly placed in the refrigerator, most likely, their taste will be hopelessly spoiled.

It is very important not to store bananas at home in the plastic bag they were packed in at the store. In it, fruits can rot very quickly. Store fully ripe bananas in the refrigerator, where they (darkening a little) may well lie for up to 2 weeks without losing their taste.

Peculiarities of storing yellow fruits in a peel

Keep bananas in the peel hanging, it is better to choose whole bunches in advance. The bunches should not be placed close to other fruits, they will start to deteriorate under the influence of ethylene emitted by them.

Where to store ripe bananas?

TOP 4 places at home where ripe bananas are better preserved:

Cellar.
A kitchen cabinet with no other fruit in it.
Closed box on the balcony (suitable for the cold season).
Food container in the pantry.

Dried bananas

Drying bananas is a great way to preserve them, and in fact, makes them a completely different product, significantly different in taste.

Dried bananas can be prepared in a variety of ways, such as sun drying or oven drying.

The fruits are pre-cut into pieces. When air-dried, they are protected from insects with gauze. And in the oven at a temperature of 50-60 degrees, fruits are kept for several hours on baking paper (you can sprinkle with powdered sugar).

Ready-made dried fruits can be stored for up to a year. They are placed in plastic containers, bags or glass containers.

The storage of bananas depends on their degree of ripeness and on how quickly you plan to eat these fruits. Although these fruits are perishable goods, if the storage rules are observed, they will delight you for a long time with an attractive appearance and wonderful taste.

In the distant Soviet times, when employees of enterprises were given apartments for free, but not everyone had enough bananas, these exotic guests rarely went on sale. Usually, absolutely green bunches were sold, which matured for a long time in a dark space under the sofa.

Description and properties of bananas

The massive supply of the product to Russian stores began at the end of the 20th century. With the opening of large European-style supermarkets, a large number of exotic fruits appeared on the shelves, including pineapples, kiwi, pomelo and bananas.

Many did not even suspect that they also come in different varieties and sizes, are exported from several parts of the world and have an interesting effect on the body. The most surprising thing is that the composition of bananas is almost identical to milk. For children with complex lactose intolerance, bananas and food based on them become one of the chances to survive.

Banana is the collective name for the fruit of several members of the banana family. They are similar in shape, but differ in color, size, and taste. Slight differences are observed in the plants themselves. According to the botanical classification, they belong to berries, but during their cultivation the seeds disappeared from the fruits, since reproduction occurs vegetatively.

It sounds strange, but the plant is classified as herbaceous. This is not a palm tree, but stalks of leaves grown together, stretching to a height of 6–8.5 meters. The oddities do not end there, since the flowers of the plant are female, male and middle sex. Ovaries are formed on female flowers, male ones fall off after pollination. Why do we need averages, located in a separate tier, scientists still argue. The bunch weighs on average about 60 kg, the number of fruits reaches 300 pieces.

Interesting: Oceania and the Malaysian Islands are considered the birthplace of the plant.

The first attempts at domestication date back to the 5th millennium BC. Banana is mentioned in sacred Buddhist texts, Ramayana and Mahabharata. The culture is considered export, it is important for the economies of exporting countries, and is supplied to most countries of the world.

Varieties and types

There are pale yellow, brownish, spotted, green and red bananas on store shelves. Their flesh is white or cream-colored, sometimes there are orange shades. In the process of breeding, several varieties appeared, the most popular are recognized:

Apple or candy, small in size, high in sugars, delicate apple aroma and strawberry flavor.
Cavendish is still delivered green, and it is they who fill the fruit departments of supermarkets.
The lady's finger is miniature in size, does not possess any special advantages, but is popular with children.
Williams' bananas are immediately recognizable by their honeyed aftertaste.
Barros show a square section of the fruit, the rind is covered with small brown specks, the flesh has a vanilla smell.
Plantain is not eaten raw, but is baked and fried as a side dish.
The most popular in baking and dessert are Jamaican bananas, in which the burgundy peel turns purple as it ripens, and the pulp smells like raspberries.

Arvis, Highgate, Robusta, Gro-Michel, Lakatan are also considered export varieties.

Compound

Bananas are subdivided into dessert and feed. In the first - the content of sugars is increased, in the second - starch. Ripe bananas are very nutritious and contain:

cellulose;
fructose:
sucrose;
glucose;
ash;
starch;
tannins and nitrogenous substances;
Apple acid;
pectins;
vitamins C, B, A.

Important: bananas are removed from the branches unripe, only then they retain useful substances.

The fruits left on the plant until fully ripe lose their taste and become insipid. Their skin becomes stiff, and then the whole bunch deteriorates very quickly.

The product belongs to the medium-calorie, the figure is about 121 kcal per 100 g and varies depending on the degree of ripeness. Bananas are used in mono diets and weight management programs because they quickly make you feel full in small amounts. Without prejudice to the figure, you can eat 1-2 fruits per day. The effect of pulp as an antidepressant is well known. In addition, regular banana consumption:

strengthens the immune system;
accelerates metabolism and production of hemoglobin;
reduces the severity of emotional reactions, calms the nervous system;
increases physical endurance;
helps to concentrate attention;
stimulates the work of the brain and heart muscle;
removes toxins and toxins from the body;
acts as an anthelmintic agent.

It is noticed that a ripe banana, eaten on an empty stomach in the morning, relieves hangover, normalizes the acid-base balance in the mouth, and sharpens vision. For those who suffer from chronic constipation, 2 fruits a day will help activate intestinal motility and improve the normal functioning of the gastrointestinal tract.

For women

The gestation period creates special requirements for the quality of food. It must meet the needs of the body, taking into account the provision of the fetus with the necessary nutrients. Tryptophan, contained in bananas, is responsible for the correct formation of the nervous system of the unborn baby, stabilizes the emotional background, fights depressive manifestations, and stimulates the production of breast milk. Bananas can significantly reduce muscle pain and relieve tension during PMS, relieve symptoms of toxicosis in the first trimeter of pregnancy.

Important: exotic fruits are able to quickly remove water from the body and relieve swelling.

If you follow a diet, a banana will serve as an excellent snack or dessert, since it is approved for use by nutritionists. Masks based on it nourish and rejuvenate the skin, give it velvety and radiance, smooth fine expression lines, moisturize and tone up.

For men

The modern rhythm of life and a huge number of stressful situations adversely affect reproductive function. Regular consumption of bananas increases the vitality and activity of sperm, which increases the chance of a happy fatherhood, increases sex drive.

The fruits increase physical endurance, restore strength after increased stress, help build muscle mass when combined with proteins.

In recent decades, cardiovascular diseases have significantly rejuvenated. Potassium and magnesium in fruits reduces the risk of stroke and heart attack, prevents the formation of cholesterol plaques, cleanses blood vessels, and increases their elasticity.

For kids

Even babies spoiled by sweets eat bananas with pleasure. They are especially attracted by the miniature fruits and unusual color of the skin. Among the most beloved varieties are apple and Jamaican. The main requirement is that the fruits must be ripe, firm, without extensive brown spots. The pulp is monophonic, creamy with a slight sweetish odor. If the bananas are very soft, the skin is darkened, then it is no longer possible to give them to children.

The fruits almost do not cause allergies, except in cases of individual intolerance. They are used as the first complementary food along with an apple, starting from six months.

The benefits for the child's body lie in the composition, the complex of vitamins increases the body's resistance to colds and infectious diseases, reduces excitability, soothes, normalizes sleep.

You should know: bananas, like chocolate, increase brain activity, improve concentration, memory and attention, which is valuable for schoolchildren and students.

Contraindications

Individual intolerance to the product (rare).
Obesity (with large excess weight, the number of bananas should not exceed 1-2 pieces per day).
Diabetes mellitus (since the product contains several types of sugar).

In the use of the product, it is important to observe the measure, but with a banana mono-diet, the norm is 1-1.5 kg per day.

Therapeutic action

Bananas are most often consumed fresh, as part of desserts, as ingredients in baked goods, but their healing qualities should not be overlooked either. They are added to the dietary menu:

with renal failure;
the threat of the formation of stones in the bile ducts;
weakening of the work of the heart muscle;
diarrhea;
avitaminosis;
hysteria, obsessive fears, depression;
ulcer;
asthma.

The uniqueness of fruits lies in the fact that they are always picked unripe and placed in special storage facilities with optimal temperature and humidity. Only in this way the whole complex of useful substances is preserved in the fruits, they become sweet, acquire a delicate aroma. Green bananas are astringent, almost bland and tough enough to be ideal for transportation and long-term storage.

It will not be possible to store bunches at home for several months. We'll have to eat them up systematically as they ripen. The maximum exposure time in the refrigerator is 2 weeks.

Little tricks of an experienced hostess

Long-term storage is possible only in special rooms. At home, you can delay ripening and slightly prolong the preservation of fruits if:

choose bananas with a green spout and stalk;
hang the fruits by the stalks in a cool dark place, dividing them one by one;
wrap the tails with cling film, which will prevent moisture loss;
the ideal storage temperature is +13 degrees.

Dried bananas

The absence of heat treatment guarantees the safety of most nutrients. Dried banana fruit is a great substitute for chips. They are quite sweet and can be stored in a dry, ventilated place for about 6 months without losing their taste.

Consider: the product quickly absorbs third-party odors, so it cannot be stored next to spices, fish products, smoked meats.

Sun-dried bananas

They belong to hearty and healthy desserts, they tolerate transportation well, they are convenient to take with you on the road. They take up little space, do not require special conditions, are very nutritious, and provide a long-lasting feeling of satiety. The principle of cooking dried and dried bananas is very similar, only in the first case they are cut into large pieces (small fruits are processed whole). In the second, thin circles are formed.

Most varieties darken outdoors. To preserve their color and taste, before processing, they are soaked for a minute in a mixture of cool water and the juice of 1 lemon. Then they are thrown into a colander and allowed to drain.

You can dry and dry in the sun, in the oven or in an electric dryer. In the open air, this process will take 2-4 days. The pallet must be removed indoors at night and kept out of insects. In the oven, things go faster, it will take 3 hours at a temperature of 70 degrees. The final result will depend on the degree of drying: you get dried or sun-dried fruits.

The electric dryer provides uniform heating and air circulation, well suited for cooking chips.

The finished product is placed in a tightly sealed container in a refrigerator compartment. Well-dried banana chips can be stored in linen bags for about 1 year.

Freezing

Fully ripe bananas store well in the freezer. Eating them as fresh will not work, but they are suitable for making mashed potatoes, desserts and baking. Zip bags and plastic containers are used for packaging.

Before being sent for export, the fruits are treated with a special solution that increases the shelf life of the product, and placed in containers with a fixed temperature and humidity level. After being laid out on the counter, the ripening process begins. The customer's task is to choose the most delicious bananas. Slightly unripe fruits with a green stalk are suitable for storage. The shape should be streamlined, the size does not really matter. Dark spots on the skin are considered the norm, and extensive spots indicate that the process of spoilage of the product has begun and it is undesirable to eat it.

The skin of the ripe fruit is yellow or orange. Brown and gray indicates that the bananas are frozen.

When there is no time to constantly look for purchases in the supermarket, it is enough to purchase a bunch of slightly unripe bananas and decide when you need a ripe delicacy. The way to save them depends on this. Fruits diversify the menu, useful for treatment and cosmetic procedures.

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Fortunately, there are no interruptions in the supply of fresh bananas to supermarkets today. Any day, at any time of the year, you can go to the store and choose a brush of ripe overseas fruits. And yet, sometimes situations arise when the question of how to store bananas so that they do not turn black becomes relevant.

For example, for those who are used to buying food in bulk or if bananas are purchased in advance on the eve of any festive event, a big family holiday, etc. So the options for long-term storage of bananas at home will never be superfluous.

The "right" banana turns black more slowly!

To begin with, let's touch on the equally important topic of choosing bananas. It is clear that ripe fruits with yellow skin are more attractive to the buyer. However, it is not always necessary to give preference to just such a product. Sometimes it is better to opt for greenish, unripe fruits. Moreover, when their immediate use is not planned.

For storing bananas up to several days

Criterias of choice:

ponytails without dark spots, signs of decay;
the peel is clean, even yellow in color, without cracks, scratches, dents;
the fruit emits a strong ripe fruit aroma.

For storing bananas from several days to several weeks

Quality assessment criteria:

the tails are intact, without damage;
the peel is green, without cracks, scratches;
when pressed, the elastic firmness of the pulp is felt;
the smell is perceptible, but not as bright as that of ripe fruits.

How long unripe fruits will not go bad or turn black on the outside depends on the conditions in which they are placed.

Storage conditions for green bananas

Ideally, bananas should be stored at a temperature of + 13-14 degrees, in a room with a humidity of 85-90%. It is easy to provide the specified conditions in a basement or cellar, but, alas, not in a city apartment. In this case, other methods work to extend the shelf life of bananas to 2-3 weeks.

For storing bananas up to 2-3 weeks

Down with polyethylene and cellophane! In an air-tight package, fruits suffocate and deteriorate much earlier than possible, even in the refrigerator. To keep green bananas longer, you cannot pack them in plastic bags.

So that unripe fruits do not deteriorate and at the same time gradually ripen, it is recommended to store them at room temperature, packed in bags of thick paper. If you need to speed up the ripening process, ripe fruits are put in the bag. Or they leave green bananas on a platter with other fruits (pears, plums, apples) on the table, in the buffet.
Green bananas hang well and for a relatively long time. Whole brushes attached to a string are placed in a convenient place in the kitchen, balcony, in living rooms. A prerequisite is shade and relative coolness.

The refrigerator is not the best place for green bananas.

At a low above zero temperature, the structure of the fruit pulp changes. After that, the fruits will no longer reach the desired condition. However, as soon as stains begin to appear on the peel of bananas stored at room temperature, they are immediately moved to the refrigerator to prevent overripening.

Rules for storing ripe unpeeled bananas

Simple methods can help prolong the usability of fully ripe bananas. And it's not cold. Banana peels and tails turn black quickly in the refrigerator. Ethylene is released more strongly, accelerating the overripe of the pulp.

As is the case with green fruits, it is better to store ripe bananas at room temperature, wrapped in thick paper. It is undesirable to pack soft fruits in plastic bags. Without access to air, with high humidity and a high content of ethylene emitted by bananas inside the package, ripe fruits will quickly deteriorate, turn black and rot.

As long as possible, unpeeled ripe bananas will not turn black if you wrap the tails with cling film. To do this, the brush must be divided into separate fruits, wrap each leg and, for reliability, secure the film with tape. In this form, at room temperature, the banana peel will not turn black within 5-7 days, the fruits will remain fresh, suitable for consumption.

How to store unpeeled bananas in the refrigerator

Bananas that begin to darken outside are best eaten as soon as possible. Or put it in the refrigerator. This will not save the top from blackening, but the pulp will not deteriorate for another 4-7 days.

Unpeeled yellow bananas are placed in the warmest part of the refrigerator - in compartments on the door or in containers for fruit and vegetables. At the same time, it is advisable to separate the ripe fruits from the immature ones and wrap them in wrapping paper.

You cannot store bananas in plastic or cellophane bags even in the refrigerator.

In order for bananas to last as long as possible, it is recommended to put unripe fruits with hard pulp in a paper bag along with them. For example, avocados, apples, pears.

How to keep peeled bananas from turning black

The banana pulp darkens quickly as it oxidizes. However, this moment can be delayed by blocking the access of air to the fruits. In particular, you can store peeled bananas in a hermetically sealed plastic container or tighten the dish with fruit pieces with cling film. Naturally, peeled bananas should be stored in a cool place - on the balcony, in the refrigerator, etc.

To prevent peeled bananas from darkening for as long as possible at a temperature of 18-23 degrees, you need to dip them in an acidic environment. For example, sprinkle slices of citrus (lemon, orange), pineapple, apple juice. Or put the fruits for 3 minutes in vinegar diluted with water in a 1: 4 ratio.

How to store bananas in the freezer

Freezing is the longest way to store fruit. Bananas can be kept in the freezer for up to six months. True, the pulp of the fruit after thawing turns into a sweet porridge. But for making ice cream, fruit cocktails, filling for pies, sweets, it fits perfectly.

How to conveniently freeze bananas:

Peel off.
Place whole or cut into pieces in layers in a plastic container.
Close the airtight lid.
Place in the freezer.

How to defrost bananas:

After they ripen, special conditions are created in supermarkets so that ripe fruits do not turn black.

When buying bananas for future use, you need to store them properly at home.

How to keep bananas fresh: 4 rules for the preservation of fruit

To extend the storage time of a perishable product, methods tested by experienced housewives are used:

When buying bananas, whole bunches are chosen, the fruit torn off at the base begins to turn black. Fruits with a darkened skin, black spots, dried legs will quickly become unusable, it is better not to buy them. In exceptional cases, you can buy 1-2 yellow bananas and eat on the same day.
A refrigerator is an unacceptable option for preserving this product, in which the skin will quickly darken and become stained. The room temperature is also not suitable, so they are placed in the basement, on the balcony during the cold season.
They increase the shelf life up to two weeks, choosing unripe, slightly greenish specimens.
Drying of the peel causes the fruit to darken. By wrapping each fruit in cling film, you can slow down this process. But bananas cannot be wrapped in a plastic bag.

Optimal storage conditions

In order for the fruit to remain fresh, not to lose its taste and useful properties, it is necessary to maintain certain conditions:

Optimum temperature. The main reason for the loss of the presentation of the product is the unacceptable temperature regime. Long storage time provides temperatures from +12 to +14 degrees. Standard + 22 ... + 25 degrees in the room are fatal for fruits. And under the influence of cold in the refrigerating chamber, they will quickly become covered with black spots.
The required level of air humidity. When the liquid from the banana skin evaporates, the flesh dries out and loses its shape. To prevent excessive evaporation of air, to preserve moisture, the legs of the fruits are wrapped with cling film, foil.
Lack of direct sunlight. Under the influence of the sun, fruits quickly turn black and spoil.

How to store ripe bananas at home so they don't turn black?

To slow down the darkening process of the fruit, you need to separate all the fruits from the bunch, wrap the leg in food foil. So the stalk will not dry out, the fruits will retain their presentation for a long time.

Where is the best place to store?

With hypothermia, the product turns black, when the temperature exceeds +22 degrees, the same thing happens.

Ideal storage location - a cool pantry, or the bottom shelf of a kitchen cabinet.

It is not recommended to leave bananas in the refrigerator for a long time. The exceptions are cases:

If the fruits are already cut into circles, they are covered with a plate on top, eaten within the next 2-3 hours after being left in the refrigerator.
If it's a hot summer, there is no cool corner in the apartment, there is no air conditioning.

They are placed on the refrigerator door, previously wrapped in soft paper.

At what temperature?

Storage conditions for ripe fruits:

Can I freeze for the winter and how to do it?

When there are a lot of ripe bananas, it is impossible to eat them in the near future, the only way out is to freeze them.

Ripe, overripe fruits are suitable for freezing, green fruits are not used.

How to freeze bananas at home in the freezer:

Previously, the fruits in the peel are washed with running water to wash off ethylene and microbes. Excess moisture is blotted with a paper towel.
It is best to use a separate freezer container so that there are no other foods in it.
The fruits are separated from the bundle, each packaged in individual packages. The shelf life of frozen fruits is 8 weeks.
Bananas removed from the freezer will turn brown, but this is just a peel. Under it, the fruit will retain its benefits, taste.

Where to keep green bananas to ripen?

Unripe fruits taste like grass. Therefore, the hostesses prefer to leave them to keep up. To speed up ripening, the bunch of fruits is hung on a hook in a place protected from daylight.

The temperature should not exceed +17 degrees, it is preferable to place the fruits in a pantry cabinet.

Important! To increase the storage time of green fruits, you need to wrap the stalks in food foil. They should not be placed next to ripe bananas: the release of ethylene from them will significantly speed up the ripening process.

Banana ripeness

The ability to determine its degree of ripeness will help to choose a quality fruit.

Allocate 8 degrees of maturation:

The skin is green. The entire fruit from stem to tip has no yellow spots.
A barely noticeable yellowness appears on the fruit, the stem and tail remain green.
Looking at the fruit in your hands, it is impossible to tell if it is yellow or green.
The entire banana takes on a rich yellow hue, but the tail remains green.
The fruit is completely yellow in color, without darkening and admixture of greenery.
Dark spots appear on the sides.
The leg of the fruit is dry and the entire skin is black.
When pressed, the peel cracks, the dark pulp is squeezed out. This is a completely rotten fruit.

Peculiarities of storing yellow fruits in a peel

Where to store ripe bananas?

TOP 4 places at home where ripe bananas are better preserved:

Cellar.
A kitchen cabinet with no other fruit in it.
Closed box on the balcony (suitable for the cold season).
Food container in the pantry.

Peeled banana storage features

If the peeled bananas are whole, they can be frozen. The shelf life of the product is approximately 12 weeks.

To prevent the fruits from sticking together, they are laid out on a cutting board at a distance from each other, left in the freezer for an hour. Then they are placed in resealable bags, the day of freezing is written with a marker.

Freezing bananas in slices

If there is not enough space in the freezer, you can save it by cutting the fruit into circles:

The fruits in the peel are washed with running water, peeled, cut into neat pieces.
Spread the product on a cutting board so that the mugs do not come into contact with each other. Sent to the freezer for an hour.
An hour later, the pieces are poured into a common bag, the date of freezing is written before being sent to the freezer.

Another proven way to save space in the freezer is to freeze banana beans.

It is better to grind the fruits in mashed potatoes not with a blender, but in a wooden mortar (the fruit will not come into contact with the metal, the food will darken less).

After grinding, the pulp is sprinkled with lemon juice, placed in a plastic container, sent to the freezer. In any case, it is better to indicate the date of freezing on the container.

Norms, shelf life of bananas, which cannot be stored together

From the moment of harvesting the fruits (they are harvested in green), bananas are stored for 40 days. On the shelves of shops where ideal conditions are created, fruits can last up to 30 days.

Ripe fruits are stored in an apartment for 2 to 4 days, depending on the conditions created. Greens will stay for 2-3 weeks.

In the freezer, whole specimens with a peel are stored no longer than 8 weeks, peeled ones - 2-3 months.

Bananas should not be stored together with other fruits: apples, pears, plums. Fruits with a dense crust, such as watermelons, are an exception.

Is it possible to eat overripe bananas

In its raw form, it is permissible to eat a fruit with a slight darkening of the peel, a small amount of black spots.

Fruits that are more than 40% blackened can only be used for baking after heat treatment. There are many ways to cook overripe bananas.

Conclusion. What are the benefits of bananas

Bananas provide the body with useful substances (potassium, zinc, calcium) necessary for the cardiovascular system, eyes, and digestion.