The trick suggested by the provided reference involves wrapping the stems of bananas individually with plastic wrap.
Here's a more detailed breakdown:
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Separate the Bananas: If you have a bunch, consider separating them. Bananas ripen faster when they're connected at the crown.
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Wrap the Stems: Cut pieces of plastic wrap into long, skinny rectangles. Wrap each banana stem tightly with a piece of plastic wrap.
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Why this works: Bananas release ethylene gas, which speeds up the ripening process. The highest concentration of this gas is released from the stem. Wrapping the stem helps to contain the ethylene gas, slowing down the ripening process.
While this method isn't guaranteed to keep bananas green indefinitely, it can significantly extend their shelf life by a few days. Other strategies include storing bananas away from other fruits that produce ethylene gas (like apples and avocados) and, if they're ripening too fast, refrigerating them (although the peel will turn brown, the inside will remain fresher longer).
