It's so easy to save bananas! Teach you a trick, and it won't turn black and won't spoil for a long time, come and learn.
Bananas, with their yellow and clear fruits, sweet and soft taste, have won the reputation of "the crown of all fruits". It not only satisfies the needs of our taste buds, but also is rich in a variety of nutrients to protect our health. Bananas are packed with protein, vitamins, minerals, and crude fiber, and every bite is packed with nature's bounty.
Banana is a fruit in daily life. It's affordable and nutritious, making it a great choice for breakfast, afternoon tea, or a late-night snack. The taste of bananas is soft and glutinous, suitable for all ages, and the public loves it. However, the preservation of bananas is often a major problem for us. Bananas that have not been eaten for two days will be covered with small black spots on the skin, and the flesh will quickly rot, which is regrettable. In order to solve this problem, today I will share with you a little trick to preserve bananas.
First of all, we need to understand the principle of banana rotting and blackening. It turns out that during the ripening process of bananas, a gas called ethylene is produced, which is precisely the "culprit" that causes bananas to spoil. In order to avoid spoilage of bananas during transportation, farmers usually pick bananas before they are fully ripe. In this way, the banana will gradually ripen during transportation, but the skin will also slowly turn yellow and soft. Therefore, in order to extend the shelf life of bananas, we can adopt the following methods.
First, put the purchased bananas in a pot. Then, add an appropriate amount of salt and baking soda to the basin and sprinkle a spoonful or so each. Next, add an appropriate amount of water and gently scrub the surface of the banana peel with your hands, the purpose is to wash off the ripening agent on the banana peel to reduce its corrosion to the banana. When you are done washing, use a dry towel or paper towel to dry the moisture on the surface of the banana. Once you notice signs of blackening on the top rhizome of a banana, you should cut it off immediately to better preserve the banana.
Then, prepare a roll of plastic wrap to wrap the rhizome of the banana tightly. This is because the rhizome of bananas releases a large amount of ethylene gas, and wrapping it in plastic wrap can slow down the rate at which the bananas themselves turn brown and ripe, thereby prolonging their freshness. If you don't have plastic wrap, you can also wrap the banana stalk in tin foil. Next, you need to prepare a rope to hang the banana and place it in a cool and ventilated place in your home. Doing so can reduce the stress area of the banana peel, thus achieving the effect of extending the shelf life. Bananas are preserved using this method and will not turn black and spoil even if they are left for a week.
If you don't have a rope at home, you can also place the banana with the convex side up. The bananas stored in this way can be stored for a week, which is very suitable for storing more bananas when there are guests in the house. If you can only place bananas on a table, keep the convex side up and the concave side down to minimize the area of the banana that is compressed and slow down the blackening process. In addition, it is best to store bananas separately and avoid storing them with other fruits. Because the smell released by other fruits will speed up the ripening process of bananas. Preserving bananas by following these methods will keep your bananas fresh and delicious and not spoiled for a long time.
The temperature at which bananas are stored has a crucial impact on their freshness. The ideal storage temperature should be below 20 degrees Celsius, if the ambient temperature is too high, we need to find a cool, ventilated place to store the bananas, and never put them in the refrigerator. The low temperature of the refrigerator will accelerate the spoilage of bananas and even cause black spots to appear on their surface. Therefore, we should follow the principle of buying bananas in moderation, that is, buy as much as you eat and avoid hoarding.
When picking bananas, we also need to master some skills. First, look at the color and texture of the banana peel, which is yellow-green or yellow-brown in color and has a smooth texture. Secondly, touch the hardness of the banana and choose a banana with moderate hardness to avoid being too hard or too soft. Finally, pay attention to the spots on the banana peel, if there are more spots on the banana peel, it may indicate a decrease in freshness.
However, for those bananas with black skin but intact flesh, we can eat them with confidence. This banana has a sweeter and softer taste. However, if the banana peel is black and the flesh rots and turns black, we should avoid it as it can lead to health problems like diarrhea. I hope today's content can help you.
Source: Guangming Daily
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