When you’re looking to enjoy a delicious piece of fruit, it’s an awful feeling to grab it from your fridge or pantry and see that it has already browned or even spoiled, leaving it undesirable, less tasty, and in some cases, harmful.
Some fruits unfortunately go bad faster than their counterparts. Berries, bananas, peaches, and bananas are all on that list.
In this case, we are focusing on bananas, why they go bad so fast, and the food storage hacks to prevent this from happening. So, how can you stop bananas from going ripe too fast?
When a banana is at the start of the ripening process, it becomes more sweet and starts to take on a yellow hue.
Eventually, it will overripen by making too much of its own ethylene, leading to spotty brown bananas, that are too soft and may taste off.
READ MORE: Best way to keep bananas fresh for 10 days longer or more – never put them in a fruit bowl
The plastic wrap blocks ethylene gasses from releasing out of the banana’s stem, and those gasses are what cause the banana to go brown and spotty way too quickly, as described earlier.
The plastic wrap trick can also be done on an entire bunch of bananas that have not been separated from each other yet, and you can also substitute plastic wrap for aluminum foil in the scenario if you don’t have plastic wrap on hand.
“By wrapping the stems in plastic wrap we trap the ethylene gasses and keep our bananas fresher for days longer,” the content creator explained.
