How can ripe bananas be kept without black skin

1.Hang the bananas.

When the banana is laid flat, the whole weight is pressed on the contact surface, and the skin cells are easy to be compressed, so it is best to hang the banana back to maintain the "appearance" of the banana.

If conditions don't allow, it's also best to let the banana have its raised side up.

2.Wash before storing.

Buy back the banana immediately rinse it with water several times, wipe the water with a clean rag after washing, the skin should be dry without moisture, put the banana into a plastic bag, put an apple, try to exhaust the air in the bag and tie the bag tightly, and then put it in a place at home not close to the heating. In this way, bananas can be stored for 5-7 days without changing color.

3.and unripe apples.

Keep unripe bananas with apples, and soon after, the bananas will turn yellow in color and become ripe and delicious.

4.In addition, there is also a delicious way to preserve bananas: after peeling off the ripe bananas, wrap them in plastic wrap and freeze them, and when you want to eat them, you can eat them without thawing, and they feel like eating ice cream, which makes them feel more delicious!

5.Pay attention to the storage temperature.

Bananas are best stored between 8 and 23 degrees Celsius, and they are easy to overripe and discolored at high temperatures; If the temperature is too low, frostbite is likely to occur, so it should be placed in a cool and ventilated place when it is hot, and wrapped in newspapers and other items when it is cold. Bananas ripen quickly and should be placed indoors in a cool, dry and ventilated place, and the effect of hanging in the air will be better. When storing in winter, the ambient temperature should not be lower than 11, otherwise it is easy to suffer from frostbite and blackening.

Be careful not to refrigerate bananas in the refrigerator, otherwise the flesh will turn dark brown and taste unpleasant. When banana eight are ripe, it is better to store them between 11 and 13 degrees; Bananas that are fully ripe should not be stored and should be eaten immediately.

Bananas are a fruit that people often eat, and at the same time, bananas have a short storage time and are easy to turn black is also a common problem. Yitong worry-free network will talk to you about how bananas are stored and are not easy to turn black.

How to pick a banana.

1.Observe the color of the banana. Generally speaking, a good banana gives the impression that it is more shiny and has a golden luster.

Some bananas may be turquoise, but this does not affect the quality of the banana because the ripening of bananas is a process, and the turquoise part is not fully ripe.

But it doesn't mean that the more perfect the luster, the better, because the more perfect the gloss, it may be an artificially ripening ingredient, and this needs to be further screened.

2.Observe the skin of a banana. Generally, the skin of a banana is intact. In addition, if you look at the skin, you may find that there are black spots on the skin of the banana, which is relatively normal. As long as there are black spots and no rotten places, they are edible.

3.Look at the feel. Feel the ripeness of the banana by using your hands.

This is not to advocate pinching with your hands, because if you pinch a banana, you should eat it as soon as possible, otherwise it will start to soften and rot from the place where it is stressed. A good banana has a thicker feel but not harder, and the degree of ripeness is just right. If it's too hard, it's not fully ripe; If it is too soft, it has been ripe for a long time, which may affect the taste.

4.Look at the banana stalk. If the banana stalk is about to fall off, or if it has already fallen off, it may be that it has been ripe for a long time and is not too fresh.

5.Taste. This process, if it is tasted on the spot, should be carried out with the consent of the stall owner; If it's in a supermarket, it's not very suitable. But this is also an important step, because no matter how it looks, it tastes good.

How to preserve bananas.

When the banana is laid flat, the entire weight is pressed on the contact surface, and the pressure here becomes larger, which is likely to crush some of the cell membranes of the epidermal cells on the contact surface, causing the oxidation enzymes inside to flow out, and the oxidation reaction occurs, resulting in dark spots.

It is better to hang the bananas you buy to reduce the compression area, so that the bananas can be "beautiful" for a longer time.

In addition, if you buy a banana and rinse it with water several times immediately to reduce the corrosion of the ripening agent. Under the same external conditions, rinsed bananas can be stored for 5-7 days without spoiling.

Bananas are best stored between 8-23, and they are easy to overripe and discolored at high temperatures; If the temperature is too low, frostbite is easy to occur. Keep it in a cool and ventilated place when it's hot, and wrap it in newspapers and other items when it's cold.

The principle of banana blackening is actually that the banana releases ethylene gas, which will accelerate the browning and ripening of the banana itself, and will also accelerate the ripening process of any nearby fruit. Most of the ethylene gas comes from the banana rhizome, and wrapping the banana rhizome can slow down the ripening process and prolong the freshness of the banana. At the same time, do not put the whole bunch of bananas in a closed and narrow space, and do not put them next to apples, which will also release ripening agents.

On the contrary, if the kiwi and persimmon are to be ripe, they can be placed next to bananas and apples to ripen them.

Open to keep it a little longer.

If you buy a banana, wrap it in a napkin or roll paper and put it on for a longer time, or you can put it with rice.

Wrap it in plastic wrap and put it in the refrigerator but it's okay for a day or two Thank you.

Wrap it in plastic wrap and put it in the refrigerator.

Tie the head of the banana with plastic wrap or a plastic bag to prolong the freshness of the banana, so that the banana peel is fresh and does not turn black.

If you avoid contact with the air, you can store it, wrap it in plastic wrap and put it in the refrigerator.

It cannot be refrigerated, and it will be black when frozen. Wrap in newspaper and store in a cool place.

Wrapping the tail of the banana in tin foil will delay the blackening.

Put the bananas in a plastic bag and tie them tightly.

How to keep bananas without blacking:

Method 1, root wrapping method! Wrap the roots of bananas with tin foil or plastic wrap to isolate the air in turn, prevent air ripening, and avoid oxidation and blackening!

Method 2, Hanging Method! Wash and dry the watery bananas, thread them through the roots with a rope, and hang them in a ventilated and cool place, so that they can be stored for a longer period of time, and there is no problem with ten days and a half months.

Method 3, Isolated Storage Method! Break off the bananas one by one, put them in a fresh-keeping bag and tie them in, be careful not to buy bananas and get rid of them, let alone put them with other fruits and vegetables, and put them in a cool place.

How to pick bananas:

The first is to look at the colors! Naturally ripened bananas are plain yellow with small, evenly spaced black dots on them! On the contrary, if the color is too yellow or dark, and there are no spots on the surface, this may be a hormone!

And then there's the smell! Generally speaking, naturally ripening bananas will exude a rich fruity aroma! However, the aroma of ripe bananas is very light or almost non-existent, and there may be obvious chemical taste.

The last point is the touch! Ripe bananas are moderately soft and hard to the touch, and those that are hard to the touch are basically not very ripe!

Another point is that naturally ripened bananas are not angular; Bananas with edges and corners are generally very stiff and astringent, and they are very difficult to eat!

In winter, as long as I pay attention to avoiding light and moisture, it is best to hang it up, which is not easy to deform. Use it as early as possible to maximize nutrition. After buying it home, wipe off the skin with a clean rag.

Tropical fruits can't be put in the refrigerator, it's best to have the arch side up, the concave side down, and the banana will think it grows on the tree after hanging it.

Generally, peel and cut into pieces or put it directly into the freezer. Frozen bananas taste more like ice cream, the taste is very good, more suitable for summer consumption, but although this frozen way of eating tastes good, it is not recommended to eat for a long time and in large quantities, otherwise it is likely to bring harm to the stomach.

1. How to make banana freezing

1. Freezing method with skin:Directly wash the banana and put it in the freezer layer, this method will not oxidize the banana flesh, will not be contaminated by the fine head shoot bacteria in the refrigerator, but it is more troublesome to peel the banana, soak the banana in 50 degrees of water, you can peel it well.

2. Peeling and freezing method:Peel the banana first, wrap it in plastic wrap and put it in the freezer layer of the refrigerator, this method is that it is easier to eat without peeling the skin, but the banana will oxidize during the thawing process, so you should eat it quickly.

Second, the banana preservation method

The best storage temperature for bananas is inBetween the octave and twenty-third degreesThis room temperature is more suitable for the preservation of bananas.

1. Cleaning and drying moistureThe surface of bananas generally has a ripening agent, wash the uneaten bananas with water several times to control the moisture!

2. Wrap in plastic wrap:Then wrap the roots of the banana with plastic wrap, because the roots of the banana will release a substance that can be extended after wrapping it in plastic wrap.

3. Hanging preservation:As we all know, bananas are first rotten from the pressed part, and when they are stored, they can be turned over, or they can be hung with a rope or hook, which can reduce the extruded area and thus extend the shelf life!