Why Do Your Plantains and Bananas Turn Brown So Quickly?

Have you ever bought a bunch of beautiful yellow bananas or plantains, only to see them turn brown overnight? Here are three lesser-known reasons why this happens and how you can prevent it.

1. Storing with Specific Fruits: Bananas and plantains naturally emit ethylene gas, which speeds up the ripening process. When you store them with ethylene-sensitive fruits like apples, avocados, or tomatoes, this gas accelerates the browning process.
   Solution: Keep your bananas and plantains separate from these ethylene-sensitive fruits to slow down their ripening.


2. Temperature Fluctuations: Sudden changes in temperature can cause bananas and plantains to brown quickly. Moving them from a cool environment to a warmer one triggers enzymes in the skin to react, leading to browning.
   Solution: Store bananas and plantains at a consistent, cool temperature. Avoid moving them from the refrigerator to a warm room.


3. Bruising from Solid Surfaces: Even minor bruises or pressure points on the skin can initiate enzymatic reactions that cause browning. Placing bananas and plantains on hard surfaces or stacking them can result in these small but significant damages.
   Solution: Handle your bananas and plantains gently and avoid placing them on hard surfaces. Use a fruit basket or a soft surface to store them.

Understanding these factors can help you keep your bananas and plantains fresher for longer. By managing storage conditions and handling them with care, you can enjoy your fruits at their best.

Here’s a list of ethylene-sensitive fruits that you should keep away from your bananas and plantains:

• Apples
• Avocados
• Berries
• Cherries
• Grapes
• Mangoes
• Peachers
• Pears
• Plums
• Tomatoes

Share this article with your friends and family to help them keep their bananas and plantains fresh too!