PliotronX
Diamond Member
- Oct 17, 1999
- 8,883
- 107
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Originally posted by: ethicalsangel
Banana Fact: Due to the fact that Banana's are a tropical fruit, they are not able to withstand cool tempuratures. They will quickly turn brown and ripen when chilled. Kind of the same effect as if it were turning fall and the leaves started to turn on the trees.
Originally posted by: FeathersMcGraw
Originally posted by: ethicalsangel
Banana Fact: Due to the fact that Banana's are a tropical fruit, they are not able to withstand cool tempuratures. They will quickly turn brown and ripen when chilled. Kind of the same effect as if it were turning fall and the leaves started to turn on the trees.
My experience differs from the above. It's true that if you refrigerate bananas, they will turn brown within the span of a day, but I find that the refrigeration retards ripening rather than accelerating it. The fruit will remain firm longer refrigerated than without, and I can usually keep bananas that are pale yellow when I buy them for a couple of weeks.
Originally posted by: Harvey
ethicalsangel -- Putting fruit in any bag traps the ethyene gas given off by the fruit which will make it ripen sooner.
Originally posted by: yamahaXS
The Straight Dope
If you assume that Cecil Adams has provided accurate information, you can see that you might try SEPERATING your bananas, storing them at room temperature in a well ventilated area.
Originally posted by: Bluefront
Well there do seem be many experts with conflicting advice. It seems to me that the age of the banana (how ripe it is), has something to do with how well it takes to being rerfridgerated. Maybe the brand of the banana also....and perhaps whether or not it was refridgerated before during shipment. I just tried two in the fridge for two days....these didn't turn brown at all. More research is needed.
Put them under a nitrogen blanket. This will delay the appearance of brown spots.
