To preserve bananas longer, keep the peel from turning black, you need some tips below.
First, prepare a basin of water. Add a spoonful of white salt and a little baking soda to the basin and dissolve. Soak the bananas in this water mixture to clean them. When harvesting, people often pick bananas before they are fully ripe. These bananas are brought to the hands of traders, at which time the bananas can be added with ripening agents before being delivered to consumers. Therefore, you should wash the banana peels to remove dirt as well as ripening agents to prolong the shelf life of the bananas. Note, only apply to intact bananas. Those with chipped peels should be discarded and used immediately, not left for long.
After cleaning, the bananas need to be wiped dry. If the surface of the banana is still wet, it will rot faster.
Next, use plastic wrap to cover the base of the banana because that is the place where a lot of ethylene gas is emitted, stimulating the banana to ripen faster. By doing this, the shelf life of bananas will be extended.
Then, take a piece of string and thread it through the bunch of bananas to hang them up high. If you leave the bananas under the table, the bananas below will be compressed, squeezed and easily crushed by the bananas above. Hanging the bananas up high will help avoid this situation. If you do not want to hang them, you can turn the bunch of bananas upside down in a fruit bowl or arrange each fruit separately.
In addition, to prevent bananas from ripening quickly, you also need to keep them away from other ripe fruits. Ethylene secreted from other fruits will also cause bananas to ripen quickly and turn black.