One expert has said you should take the fruit out of bowls for imporant reason
Bananas are an incredibly versatile addition to any kitchen, whether you enjoy them sliced on toast, stirred into porridge or scattered over pancakes. Yet they rank amongst the most wasted foods in Britain, with more than a million discarded daily across the UK, largely because most households are storing them incorrectly by leaving them in a fruit bowl.
A vast number of fruits emit a substance known as ethylene gas, which is invisible to the naked eye but lingers in the air to accelerate the ripening process, softening fruit until it’s ready to eat.
Bananas are particularly susceptible to ethylene gas despite producing considerable amounts of it themselves, and when placed alongside other fruits, they rapidly begin to deteriorate, turning into an unappetising, mushy mess within just a few days.
Fortunately, Linda Loosli, a specialist from Food Storage Moms, has revealed a straightforward method to keep bananas fresher for longer — simply remove them from the fruit bowl and wrap their stems tightly in cling film.
Linda explained: “You’re probably wondering why you’d need to go through the hassle of wrapping the banana stems with plastic wrap, but it’s pretty simple.
“When wrapped in plastic, the bananas contain more of their ethylene gas, which prevents the ripening process from happening too quickly.
“If you don’t want the bananas to end up ripening fast before you’re ready to eat them or use them to make something, this is an important trick that will extend the life of the fruit.”
Bananas emit ethylene gas via their stems, and covering them will trap the gas and assist in slowing the ripening process, reports the Express.
This technique prevents bananas from developing spots and turning brown for several additional days, though some individuals have suggested that wrapping the stems can preserve them for as long as a fortnight.
Simply begin by positioning bananas in a distinct bowl away from your other fruit, including apples, avocados, mangoes and peaches.
Maintain a bunch of bananas connected at the stem where possible, as this also aids in reducing ethylene gas production. Subsequently, just cover the bottom of the stem with cling film.
Alternatively, you can utilise tin foil to wrap the bananas, though try to steer clear of baking paper, as it’s too porous and will allow the ethylene gas to leak into the atmosphere.
This preservation technique is fairly straightforward, yet it remains one of the most effective methods to prolong the shelf life of bananas so you needn’t discard them.
Should you wish bananas to last considerably longer, you can also store them in the refrigerator once they’ve ripened, ensuring you never squander your fruit again.



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