By Zenny
Separate bananas from the bunch to slow ripening caused by ethylene gas.
Wrap the stems tightly with plastic wrap or aluminum foil to trap the ethylene gas at the stem.
Store bananas at room temperature, away from direct sunlight and heat sources.
Avoid refrigerating bananas before they’re ripe, as cold causes the peel to darken prematurely.
Hang bananas on a banana hook to prevent bruising and improve airflow.
Keep bananas away from other fruits like apples and tomatoes that release ethylene gas.
Check bananas daily and remove any that start to brown to prevent spreading.
Once ripe, refrigerate if desired, but expect the peel to darken while the fruit inside stays fresh.