Bananas are a widely popular fruit with affordable prices, making it common for people to purchase in bulk. In case you end up with more bananas than you can consume at once, you can either slice and refrigerate them or make banana ice cream. Experts suggest that adding a specific ingredient to sliced bananas before refrigerating them can extend their freshness by a few days.
According to a report by the UK’s “Daily Express,” once ripe, bananas typically last about 2 to 5 days at room temperature. Therefore, if you buy a whole bunch, it’s essential to consume them promptly to avoid spoilage and find ways to extend their shelf life.
After slicing, bananas tend to brown quickly. In general, it’s best not to slice them unless you plan to consume the entire fruit. However, if you have leftover slices, food experts recommend preventing discoloration and maintaining freshness by applying a bit of lemon juice on the cut surfaces.
The rapid browning of sliced bananas occurs due to a natural enzyme called polyphenol oxidase reacting with oxygen in the air. Nevertheless, a small amount of lemon juice can inhibit this process and prevent browning.
The citric acid in lemon juice helps lower the pH of bananas, creating an environment that suppresses the enzyme responsible for browning and slows down the oxidation process. The formation of a protective barrier on the surface of the banana prevents oxygen from contacting polyphenol oxidase, further delaying browning.
Experts from the UK’s food supplier “Food Republic” state that the browning of bananas starts during the preparation phase, when the fruit’s flesh is exposed to air. This color change is scientifically known as enzymatic browning, a reaction between enzymes inside the fruit and oxygen. Similar reactions occur when apples and peaches are sliced.
To prevent this process from happening too quickly, it’s crucial to interrupt the enzyme-air reaction. One of the most popular and effective methods is to apply lemon juice on the fruit, altering its pH and reducing the enzyme’s ability to cause browning.
Experts recommend coating sliced bananas with a little lemon juice, placing them in a sealed container, and refrigerating them to maintain freshness for up to 4 days.
Phoebe Fry, a food writer from the US magazine “Real Simple,” suggests that storing lemon juice-coated banana slices in the fridge, either wrapped with cling film or in a sealed food storage container or bag, can keep them fresh for 3 to 4 days.
She advises that while bananas can be stored in the fridge, the low temperature and dry environment may slow down the ripening process. Therefore, placing unripe bananas in the fridge could lead them to remain underripe for an extended period.
In essence, refrigerating bananas prematurely can actually ruin them, causing chilling injury that halts ripening and results in a bitter taste.
Bananas are rich in potassium, dietary fiber, vitamins, and antioxidants, offering nutritional benefits such as cancer prevention, cardiovascular health, memory enhancement, and alleviation of anxiety and depression. However, two groups should consume them cautiously: patients with kidney diseases and diabetes.
Due to the high potassium content, patients with acute or chronic nephritis, renal insufficiency, and other kidney conditions may experience abnormal potassium metabolism by consuming excessive bananas, leading to symptoms like muscle weakness, drowsiness, and slow heart rate.
Furthermore, as bananas are high in sugar content, individuals with diabetes should monitor their intake carefully.