These two ingredients in the kitchen keep bananas fresh for 1 month.

It is a disappointment for all of us when we reach for our favorite fruit and see that it has already turned dark and soft. However, it is now possible to prevent bananas from reaching that unappetizing brown and wilted stage, thus preventing them from going to waste.

Over the years, people have developed many methods to extend the life of bananas, including the theory that it is more effective to keep bananas in the refrigerator rather than leaving them in the fruit bowl. Normally, when we leave bananas fresh from the supermarket at room temperature, we have about two to seven days to consume them. Luckily, experts share a pretty simple and effective way to preserve the freshness of bananas for up to two full weeks.

Two-Step Formula to Prevent Bananas from Darkening

To make bananas last longer, the first step is to soak the fruit in a bowl of salted water and wash them thoroughly until the skins turn a completely clear yellow color.

Experts state that this process helps remove chemicals that speed up the ripening process of bananas. Commercial bananas are sometimes exposed to ethylene gas, which accelerates ripening and is naturally produced by the bananas themselves. Although it is important to wash the body of the banana during cleaning, keeping the stem part in salt water plays a critical role. Because ripening active ingredients are most concentrated in this stem area.

Why Should We Not Put Bananas in the Refrigerator Immediately?

One of the biggest reasons why bananas spoil quickly is incorrect temperatures. Experts warn that bananas brought home should not be immediately left on a plate or sealed directly in the refrigerator.

Banana is extremely sensitive to low temperatures due to its tropical nature. At temperatures below about 10 degrees Celsius (50 Fahrenheit), the “polyphenol oxidase” enzyme found in the fruit becomes overactive. This causes the banana peel to oxidize rapidly, darkening and significantly accelerating the spoilage process.

Deep Cleaning with the Miracle of Baking Soda

The second step to follow after the salt water bath is to add a tablespoon of baking soda to another bowl of water. This step cleans the fruit more thoroughly and completely removes any dust, dirt and pesticide residues that may remain on it.

Experts state that baking soda neutralizes acids by creating a slightly alkaline environment in water. Soaking bananas in carbonated water is the safest way to get rid of all harmful external factors before peeling and consuming the fruit.

With these simple steps you can follow at home, you can easily extend the life of your bananas, just as you can keep lettuce fresh for 30 days with a simple method.