Many fruits release a substance called ethylene, which causes them to ripen faster.
According to the British media outlet Express as reported by the Norwegian media outlet Dagens.no, this is especially true for bananas, which produce large amounts of this gas.
When fruits are stored together, they can therefore cause each other to become overripe more quickly.
This applies, for example, when bananas are stored with apples, avocados, or peaches.
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For this reason, the fruit bowl is not always the best place, even if it seems like the obvious choice.
Cold makes a difference
Temperature has a significant impact on how quickly fruit ripens. Express explains that cooler environments can slow down the process and thereby extend shelf life.
Many believe that bananas should not be placed in the refrigerator. This is because the peel can turn dark. However, this does not mean that the fruit inside is bad.
The inside can still be fresh and firm, even if the exterior changes color.
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The right timing
It is important to store bananas differently depending on how ripe they are. Unripe bananas should be kept at room temperature so they can ripen slowly.
Once they turn yellow and ripe, the recommendation changes. At this point, they can be placed in the refrigerator.
By moving ripe bananas to the refrigerator, they can stay fresh for up to two weeks longer, according to Express.
Sources: Express.
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