Bananas turn brown and soft fast when stored in common area of kitchen

Bananas are a much-loved fruit, yet keeping them fresh can prove challenging — which is precisely why so many people are constantly on the lookout for proper storage methods. However, what you may not realise is that adhering to a straightforward food storage principle could make a considerable difference, as a common mistake causes the fruit to brown and soften at an accelerated rate.

A food expert has revealed that storing them in a particular spot in your kitchen could be creating an issue you're entirely unaware of. The location where you keep bananas is crucial to ensuring they remain fresh and in optimal condition for eating and cooking purposes, according to expert advice. This isn't the only guidance on the subject to emerge recently, either.

It was previously suggested that bananas can remain fresh for longer when stored in a specific location.

The mistake to avoid

Mimi Morley, Senior Recipe Development Manager at HelloFresh, has shared an essential tip regarding banana storage. She explained that people frequently make errors which can cause the fruit to ripen far more rapidly than necessary.

She said: "To stop bananas ripening too quickly, keep them away from other fruit, away from direct sunlight and away from heat. Bananas give off a ripening hormone called ethylene, and fruits like apples, pears and avocados are especially good at both producing and picking up on it, so keeping them apart stops that ripening effect from rubbing off.

"Warmth speeds things up too, so it's worth remembering that a toasty kitchen worktop will get your bananas ripening much faster than you'd expect." Bananas ripen at their natural pace when left on a worktop at room temperature — considerably faster than if stored in a cooler spot.

Worktops subject bananas to ambient warmth, which naturally accelerates the process by which internal starches are converted into sugars. Consequently, they should never be positioned near excessively warm areas.

While this is a common practice in many kitchens, it must be avoided if you wish to maintain their freshness for longer. As Mimi pointed out, it's equally crucial to keep them separate from other fruits.

Placing bananas alongside other ethylene-producing fruits such as apples, pears or avocados on a worktop will cause them to ripen at an even faster rate. Steer clear of storing them in a fruit bowl with these other items if you want to maximise their shelf life.

This seemingly innocuous mistake can lead to unnecessary wastage. Do they belong in the fridge?

While Mimi didn't touch upon this subject, others have offered guidance previously. As a rule, bananas ought only to be refrigerated once they have reached full ripeness. The cold environment prevents green or firm bananas from ripening correctly, but effectively prolongs the lifespan of yellow bananas.

Although the peel may darken to black, the flesh inside should remain perfectly edible. Refrigerate them once they've achieved your preferred level of sweetness and softness.

At that stage, the lower temperature ought to slow down further deterioration, granting you several additional days of enjoyment. For those who prefer sliced bananas, these can also be stored in the fridge within a sealed container.

There are several useful tips worth bearing in mind. The key takeaway, however, is to keep them away from heat, direct sunlight and fruit bowls.

Following this guidance should help to preserve their freshness for longer.