Why can't you keep bananas in the fridge? | Notes and Queries (2024)

FAQs

Why can't you keep bananas in the fridge? | Notes and Queries? ›

Bananas are tropical fruits, naturally accustomed to warm climates. When they are exposed to cold temperatures, like those in a refrigerator, the ripening process is not just slowed but altered. The cold temperature disrupts the enzymatic activity in the fruit, causing the peel to turn black prematurely.

Bananas are a tropical fruit and have no natural defence against the cold in their cell walls. These become ruptured by cold temperatures, causing the fruits' digestive enzymes to leak out of the cells, which is what causes the banana's skin to turn completely black, according to A Moment of Science.

Can You Store Bananas in the Fridge? Yes, you can absolutely store bananas in the fridge. Just keep in mind that the cool, dry climate slows the ripening process, which is why bananas aren't refrigerated in the supermarket. In other words, if you put green, unripe bananas in the fridge, they're likely to stay that way.

If you're curious about how to keep bananas fresh for longer, you should know about how to store bananas in your refrigerator. If you place them in the refrigerator, fully ripe bananas will last 5 to 7 days.

Store Bananas in a Cool and Dark Place

Any cooler, your bananas will stop ripening and the peel will turn black. Any warmer, your bananas will ripen rapidly—that's why a warm kitchen isn't the ideal place to store your bananas. Also, keep them away from direct sunlight.

Refrigerate Your Bananas Once They're Ripe

Want to store bananas for even longer periods of time? Then you're in luck. Peel the banana when it is ripe and place it in a freezer bag or freezer-friendly, airtight container and it will last for up to one month.

Nutrient Loss in Refrigeration

While bananas do not necessarily lose their nutritional value when stored in the fridge, the alteration in texture and taste might make them less likely to be eaten, indirectly leading to a loss of potential nutritional intake.

The standard rule is to keep tomatoes out of the refrigerator. It all comes down to science: Tomatoes contain an enzyme that reacts to cold temperatures, causing the cell membranes to break down and leaving you with a piece of fruit that's mushy and mealy.

There are a few cautionary points to keep in mind when refrigerating your bananas. Bananas are very temperature sensitive, so the cold temperature of the fridge will cause the skin of the bananas to darken after a few days, at which point they should be discarded.

While there are some breads, like baguettes and ciabatta, that taste better when left on the counter, there is nothing inherently wrong with storing bread in the refrigerator. Refrigerated bread will still be safe to eat, and depending on the type of bread you store in the fridge, it will taste just fine.

How to tell if a banana is bad? ›

A banana that has turned brown because it is overripe likely won't make you sick. However, if a banana has begun to grow mold, is releasing liquid, or has an unpleasant smell, it has likely begun to rot and is no longer safe to eat.

Bananas contain carbs, which raise blood sugar

This is because carbs raise your blood sugar level more than other nutrients, which means they can greatly affect your blood sugar management.

Bananas grow in hot climates, so they are unused to the cold. If they're kept at a cold temperature, the enzymes that enable them to ripen are inhibited. And as those enzymes become inactive, other enzymes operate more efficiently. Some cause cell damage, while others (browning enzymes) cause the skin to blacken.

Wrap the stems with plastic wrap to keep the bananas ripe for longer or to stop them from becoming overripe too quickly. This method slows down the release of ethylene gas, which is responsible for ripening fruits. Prevent sliced bananas from browning by dipping them in lemon juice or orange juice.

Bananas are picked green and ideally kept at a temperature of 57 degrees for shipping. Much colder than that will turn them rotten. Before they hit the produce department at the store, they're placed in an air-tight ripening vault filled with ethylene gas.