How To Store Cut Bananas To Slow Down The Browning Process - Tasting Table

"Unless they are destined for creamy smoothies, comforting loaves of bread, or the many other dessert banana recipes, peeled bananas often end up in the refrigerator. Unlike watermelon and berries, cut bananas quickly turn brown, usually within just a few minutes. All hope is not lost immediately, however. Storing cut bananas properly and promptly is the key to slowing down the browning process, and as it turns out, it is not very difficult."

"The enzymatic browning of fruits occurs when the enzyme polyphenol oxidase in banana pulp comes into contact with oxygen, forming brown pigments that mar the white or yellow flesh. While unappetizing, it does not render the fruit toxic or unsafe to eat. Still, nobody likes browned bananas, and the solution to storing them starts with limiting the oxidation process. This means keeping the peel on until the moment you need to use the bananas."

"We can hardly discuss banana storage without addressing one of the most common questions: "What happens if you refrigerate bananas?" While the answer varies depending on the condition of the bananas when you refrigerate them, the fridge can usually be quite helpful. The cool, dry environment and low temperature help preserve the bananas for as long as possible. Properly packaged, sliced bananas should last for around four days in the fridge."

Bananas brown quickly because the enzyme polyphenol oxidase in the pulp reacts with oxygen to form brown pigments. Browned bananas remain safe to eat but are visually unappealing. Limiting oxidation prevents browning: keep the peel on until use, coat exposed flesh with an acidic solution such as citrus juice or vinegar, or use sweeteners like honey or simple syrup mixed with citrus to preserve flavor. Always store slices in an airtight container. Refrigeration preserves properly packaged slices for around four days, while freezing extends storage though it alters texture.

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