All about the shelf life and proper storage of bananas

Germans' favorite berry fruit. Is a true fructose bomb. Practical and inexpensive, filling and fortifying, substantial and good. We give you tips on how best to avoid STOCK, so that the fruit, also known as the fig of paradise, lasts as long as possible DURABLE Is!

How long bananas can be kept?

Typically, bananas, if still greenish when purchased, will keep for at least three to four days. However, other factors such as storage and temperature also influence ripening and shelf life.

Bananas stored too warm and light quickly turn brown, ripen more quickly and thus lose vitamins. Bananas stored too cool remain firm, but turn grayish and lose flavor. We made a time-lapse video on the shelf life of bananas. Here on published.

It shows you impressively why the common opinion that bananas should be stored at room temperature (and not at cool temperatures) is wrong.

Bananas are particularly susceptible to mold

The shelf life of the banana already begins with its growth. Bananas are often stung by insects because of their juice. Small brownish spots then remain on the stitches. The more of such points the banana is affected, the faster the ripening process proceeds and the shorter its shelf life is.

To prevent this, chemical pesticides are used early in the cultivation process. Bananas with spots are therefore not rotten, but simply a sign of organic cultivation.

Most exported bananas are treated with fungicide before they reach European stores. The radical poison kills fungi. Prevents unwanted mold growth.

Tips for prolonging the shelf life of bananas

The brown banana is often scorned – but wrongly so. Because a banana with dark or blotchy skin does not have to be bad by far. If the banana is not consumed immediately after purchase, its shelf life can be extended with a few tricks.

The right temperature

The optimal temperature for a banana is between 12 and 14 degrees. This ensures that it does not ripen prematurely. In the refrigerator it is too cold for the banana, although it keeps longer there than at room temperature (as our Youtube video shows here). It turns gray. The aroma decreases. However, the flesh of the fruit still remains edible.

Both bananas were stored for 25 days: on the left side at room temperature, on the right side in the refrigerator. It is clear that bananas turn brown much more quickly at cinnamon temperature.

The ideal storage

Bananas do not like to lie down, because so they often get bruises, which in turn lead to faster ripening. Instead, it is better to hang them in a dark place.

Single keeping prefe.

It is recommended not to put bananas near apples. Apples accelerate the ripening process of bananas by naturally producing ethene. The same applies to tomatoes.

Alternative uses of brown bananas

The perfect banana is the one that already has brown spots on the peel. It is well ripened and thus ideally supplies the consumer with important minerals.

If you don't like fully ripe or overripe bananas, you can put them to good and tasty use elsewhere. Bananas can be baked or grilled and combined with honey or chocolate to make a delicious dessert.

The unsightly browning that occurs when bananas are cut open can be counteracted with lemon juice.

If you want to speed up the ripening process of the banana instead of delaying it, you can simply cover it with plastic wrap.

The best methods to preserve bananas, we have summarized here. For example, did you know that bananas can also be fermented for a longer shelf life?

Are there expired or bad bananas?

Ripe and also fully ripe bananas taste particularly sweet. They have a penetrating fruity aroma. Rotten bananas, on the other hand, have a strong rotten taste and are no longer digestible.

In a few cases, dark, blotchy or soft bananas are also spoiled at the same time. Appearances can often be deceiving when it comes to bananas. That is why many dispose of their seemingly expired bananas prematurely. A look behind the peel gives however only really information about a possible rottenness.

The situation is different with unripe green bananas. While not bad, they are less easily digested than their ripe siblings. This is due to the high amount of starch they still contain in their unripe state.

What the banana can do

Fully ripe bananas are beneficial for health. They can cause heartburn. Prevent cancer. In addition, they strengthen the nerves and provide for a relaxed sleep if they are consumed before the night's rest. Solvisan Sleep Balance can also be recommended for a good night's sleep.

Because of their magnesium and potassium content, they are good for muscle cramps and abdominal cramps during menstruation. These minerals are also very beneficial for kidney function and healthy heart activity. Bananas also lower blood prere. Have a calming effect on an upset stomach.

Against diarrhea and constipation, they are popular as a proven home remedy. Because of their pectin content, they are very effective in regulating unbalanced bowel movements.

All banana

Bananas are rarely bad, even if their appearance says otherwise. If you accidentally eat a rotten banana and do not notice it until it is too late, you usually do not have to worry.

The consumption is mostly harmless. In case of immediate stomach problems a doctor should be consulted. By the way, eating unripe bananas can also cause abdominal pain. Excessive consumption should therefore be avoided.

Origin, cultivation and ingredients

The banana has been proven to originate from island groups in Southeast Asia. From there it spread to Africa, the Canary Islands and finally to the Americas and Central America. It was not until the 1920s that they became more and more famous in Europe as well. After the Second World War, bananas became the number one fruit in all fruit shops. Henceforth found a permanent place on the menu of the Germans.

Today, the coveted fruit grows preferably in high-summer, humid and tropical climates, in countries such as India, Brazil, Guatemala, Colombia, China or Egypt. There they are harvested either for export or for home consumption.

Mutating bananas

Bananas are now grown in monocultures. Huge banana plantations are spread over wide areas. The mass production of the fruit has resulted in an increasing use of pesticides, which often causes a high, not undoubted, ecological damage.

Banana plants need a lot of water. They grow in perennials on man-made plantations. The total duration of growth is two years. A perennial bears fruit only once and then dies. That is why most banana varieties are clones.

That is, its propagation is not by seed, but by conscious or unconscious mutation.

When bananas grow wild, for example in the forest, they tolerate shade and sun equally well. Bananas ripen after they are harvested. Are therefore always harvested green. For subsequent overseas export, they are shipped refrigerated so that the ripening process is interrupted and the bananas do not arrive in Europe with a yellow skin.

Once they reach their destination, they are stored in so-called ripening chambers for a few days. In these chambers, they are gassed with ethene, a plant hormone that accelerates the natural ripening of the bananas.

The main ingredients

The banana is known for its comparatively high calorie content. This is due to the high proportion of carbohydrates, a large part of which is sugar. The banana is a very nutritious fruit.

In addition to about 70% water, it contains some protein, important fiber and some B vitamins and especially vitamins C and A.

In addition, the banana contains important minerals such as calcium, magnesium, phosphorus and a considerable amount of potassium, which, among other things, has a positive effect on the muscles.

Bananas are ideal as power food for sportsmen just for this reason. They also have a low fat content.

The ingredients of the banana depend on its cultivation form and its degree of ripeness. The more ripe a banana is, the higher its sugar content and the less starch it contains.

Appearance and taste

The banana is particularly desirable when its skin is bright yellow and spotless. The color of the peel can be used to determine the degree of ripeness of bananas.

The rule of thumb is:

The more yellow the banana, the higher its sugar content and the more flavor intensity its flesh carries.

That's why diabetics are advised to go for unripe bananas.

Fully ripe bananas already have some spots. They are also called mottled bananas. They not only differ in appearance from an unripe green banana, but also feel much softer to the touch.

However, such bananas are far from bad and definitely edible. Many consumers even prefer the spotted bananas with the squishier texture because they taste even more intense. Even bananas with many brown spots on the outside. Brown spots inside can be consumed quite still. Such overripe fruits can be used excellently for great liquid or pulpy banana creations, such as smoothies, milkshakes, fruit curd or liqueur.

Good to know: You can hardly tell from the peel whether a banana is bad and inedible. Only mold infestation clearly shows when a banana is no longer fit for consumption.

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