Tips for keeping bananas without blackness, how to store bananas without blackening

In order to prevent the banana from turning black, we can start from these two points.

First, it reduces the damage to the banana skin.

Second, reduce the exposure of bananas to oxygen.

The "secret" to preventing banana blackening

1. The plastic wrap isolates oxygen.

On the one hand, plastic wrap can reduce the presence of oxygen. Without oxygen, enzymatic browning cannot occur;

On the other hand, the plastic wrap wrap forms a spontaneous modified atmosphere microenvironment. The carbon dioxide produced by banana's own respiration increases and oxygen decreases, which can inhibit its own aerobic respiration to a certain extent, and at the same time does not cause anaerobic respiration, which can greatly extend the shelf life.

2. Hang up the 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.

3. Arch placement decompression.

If conditions don't allow, it's also best to let the banana be reversed. Reverse placement means that the concave side is facing downwards and the convex side is placed in an arch with the convex side facing up. The two ends of the banana are in contact with the plane to reduce the damage of pressure to the banana skin.

Bananas placed in this way will have a shelf life of at least one week longer than bananas that not stored in this way under the same conditions, and will not have blackening.

Tips.

If you buy it back and don't plan to eat it right away, you can choose a greener banana and let it ripen slowly at room temperature.

Because most bananas are now sprayed with ripening agents, they should be rinsed with water and then wiped dry with a rag after buying, and then put together with unripe apples, so that bananas are not easy to blacken, and they will have a little apple fragrance and taste more delicious!

If you can't finish eating bananas, you can peel them off, cut them into small pieces, put them on a plate, wrap them in plastic wrap and freeze them.

If the banana has turned black, eat it quickly or make juice.

Wash the ripening agent on the surface of the banana, wipe it clean, do not leave moisture, wrap it in plastic wrap, and put it upside down to reduce the pressure area.

The bananas you buy will change color and taste after about three days of storage, and here is a good way to teach you.

Method steps: 1, first rinse the bunches of bananas you bought back with water (the outside is sprayed with a ripening agent) 2, and wipe the water dry with a clean cloth.

3. Put the banana into a plastic bag, put another apple, try to expel the air in the bag, tie the bag tightly, and then put it in a place at home not close to the heating.

Effect: Leave it for ten days without affecting the taste and color.

Bananas stored below 11 degrees Celsius will cause frostbite and blackening, so when the banana is ripe, it is better to store it between 11-13 degrees, and when it is fully ripe, it is not suitable to be stored, and it is better to eat it quickly.

How to extend the shelf life of bananas? First, rinse the banana with water, then wipe off the surface with a cloth. Next, we wrap the banana stalk in tin foil. Finally, use a rope to hang the banana for preservation and avoid squeezing.

I don't know how to save it, you can search it yourself, I eat all the bananas I buy every time, so I don't save them.

Methods of storing bananas that do not turn black: root wrapping method, hanging method, and isolation storage method.

1. Root wrapping method.

Wrap the roots of the banana with tin foil or plastic wrap to isolate the air in turn, prevent the air from ripening, and avoid oxidation and blackening.

2. Suspension method.

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

3. Isolation 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 choose a banana:

1. First of all, look at the color, the naturally ripe banana is pure yellow, and there are small black spots evenly distributed on it. On the contrary, if the color is too yellow or dark, and there are no spots on the surface, it may be hormones.

2. Then there is the smell, generally speaking, naturally ripe bananas will exude a strong fruity aroma. However, the aroma of ripe bananas is very light or almost non-existent, and there may be obvious chemical taste.

3. The last point is the feel to the touch, ripe bananas feel moderately soft and hard, and those that feel hard to the touch are basically not very ripe. Another point is that naturally ripened bananas are not angular; The bananas with edges and corners generally taste very stiff and astringent, and Li Dan is very difficult to eat.

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!