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Keeping Bananas from Turning Black

April 1, 2009
2 overripe bananas on white background.

How do you keep bananas from turning dark?

By .Jean Crews from Saxe, VA

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April 3, 20091 found this helpful
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Try those green bags from Debbie Mayer they are 10. dollars here but they work great. I sometimes forget what is in the fridge and when I buy my fruits and veggies they keep really good.

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April 4, 20091 found this helpful
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Are you talking about AFTER you peel them?
If you dip them in a citrus (orange, lemon, or grapefruit) juice or pineapple juice after they are cut they will not turn black.

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April 25, 20091 found this helpful
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Regular plastic bags also work well for keeping the bananas from turning brown. Just tie the bag and leave on the counter.

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2 More Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

February 9, 2013

Why do bananas turn black and how can we stop it from turning black?

Which place can we put the bananas to keep it from turning black the longest?

By Isabella S.

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February 9, 20131 found this helpful

I can't really explain the "why" they turn black. I would guess that is a banana's first steps in the rotting process.

As for preventing that I don't think you can but you can slow it down. At least we do. We put the bananas in two bags. One white (or clear) and one brown or gray (depends on where we shop that week).

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We keep these in the bottom drawer of the refrigerator.

I have never understood how this works. My mother has been doing this for years and it definitely slows down the "browning" process. Not by a whole lot but enough that we can get the bananas eaten before the last one has gone completely black.

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March 25, 20131 found this helpful

I keep bananas in the refrigerator because even though that makes the skins go black faster it also makes the actual fruit stay good even longer.

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April 2, 20190 found this helpful

This is something I learned from a friend who was an electrician on board of cargos and his nightmare was the transport of bananas. It could make one laugh but transportation of bananas is not just difficult, it is very dangerous. Bananas are transported 40 days before their full maturation because later they are too soft and would scramble each other when piled up. That is the first problem but it is not the most important. When maturing, bananas produce a flammable and explosive gas the ethylene, and the ethylene, in turn, accelerate the ripening of bananas. To control this vicious circle, bananas must be transported at a very precise degree, never lower and never higher than 12° Celsius. The risk being not only to ruin the whole lot but most of all of an explosion of theirs containers on board.

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On arrival, they are then taken to cold chambers again at this same temperature which is of course far from the temperature they begin maturation when they were still on the ''tree''. When they are in the shops or at your house at a normal temperature they catch up and start ripening very quickly. The only way I found to slow down the blackening process is to keep them attached to each others. Banana is a strange fruit and by the way banana "tree" is not a tree, banana wood doesn't exist, banana ''tree'' is an herb, a giant one, but still an herb.

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March 25, 20200 found this helpful

I have always had that early browning problem too & have tried all kinds of ways to shorten it,,A couple of years ago, I discovered if you leave them in the plastic bag they came in and carefully push out the air, then tie the top of the bag, them put them in another plastic bag and turn it all over after closing the top of the bag. As you need a banana, you open the 1st bag & them the next bag, take the banana and repeat the original process...works every time for me!

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April 1, 2009

I am making a desert called "Easy Southern Banana Pudding". My question is: How to keep the bananas from turning black?

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