Wrapping the tops of bananas in foil kept them fresh and firm for eight days, beating two other common storage methods in a practical test. The simple two-minute trick slowed the ripening process significantly, allowing the whole bunch to be eaten before it spoiled.
The experiment compared three storage approaches using bananas kept in the same kitchen and checked daily for changes in colour, firmness and overall condition. The methods tested were leaving bananas in a fruit bowl, placing them in the fridge, and wrapping foil around the stems.
Fruit bowl and fridge results
The fruit bowl, the easiest option requiring no preparation, saw bananas turn yellow within a couple of days, with brown spots forming shortly after. While spotted bananas remain perfectly edible, the fruit gradually becomes considerably softer and sweeter.
The fridge method proved controversial, as the cooler temperature caused the skins to darken considerably, making the bananas look unappealing. However, the flesh remained in far better condition than expected, and the fruit stayed perfectly edible until around day five.
The winning foil method
The foil method involved wrapping a small piece of foil around the tops of the bananas, covering the area around the stems. By day eight, these bananas were still fresh and yellow, making them the clear winner of the experiment.
Bananas naturally produce ethylene gas, particularly around the stem area, which encourages ripening. Covering the stems is said to slow down this process, and while it does not stop ripening entirely, it appeared to delay it enough to keep the bananas fresher for a notably longer period.
