It s too familiar to you in a few days? Test 7 ways to preserve bananas. The simplest and most useful thing in the kitchen

People who buy bananas in supermarkets may often feel frustrated because most bananas are too ripe to enjoy their best flavor in less than a few days. To understand which storage methods can keep bananas in the best state for the longest time, Ann Taylor Pittman, a contributor to the consumer website for lifestyle consumption website, actually tested the recommended methods, including putting them in a refrigerator and a refrigeration warehouse; here are 7 banana storage methods she tested and rated them with a score of 10 points.

1. Put in the refrigerator and cold pot (4 points)

Byteman puts partially peeled and partially unpeeled bananas into the cold pot for six days. As a result, all unpeeled skins are dark brown and cannot be peeled when unscaled; after completely unscaled, the taste is very sticky and tastes like they are not cooked. Bitterman said that many data points out that cold basins are most suitable for ripe bananas, because low temperatures can stop them from ripening; so if you don’t want to waste ripe bananas, this method can be used.

2. Put it in the refrigerator to refrigerate (5 points)

, the skin of the banana becomes darker, it tastes unripe, and has a greenish-like flavor. After refrigeration for six days, the skin becomes dark and seems to be ripe, but the taste is still solid. Although it is better than refrigerating from a cold pot, it tastes less good; you should refrigerate bananas unless you want to keep them at the best ripeness.

3. Place it on the tiles (6 points)

This method is the most convenient way. Just put the banana on the tiles at room temperature for six days. The result looks very mature, with many dark brown spots and strips. Bitman said that it looks very sweet, and the "line" in the middle is obviously dark, with a soft and a little sticky texture. It is not suitable for eating directly, but can be used for baking or making juice.

4. Hang on the veil (8 points)

Bitman uses a metal rack to hang the veil on the veil, which can prevent stasis and make the veil mature evenly; the result is that the epidermis has many brown spots, the flesh is soft and hard, and the sweetness is increased. It is slightly better than what is stored on the cabinet, but it is still much more mature, and the seeds in the middle of the flesh are dark brown.

5. The pendant is covered with a fresh film (8 points)

The pendant will release ethylene, causing the banana to ripen, so inhibiting the ethylene can prolong the ripening rate. Bitterman said she tightly wrapped the locks with a fresh film, which was comparable to those stored with a hanging belt. The maturity was basically the same, the skin had different spots, the flesh was a little soft but not too slurry, which was a little sweeter than when I bought it home, and the seeds in the middle were also darker.

6. Put in plastic bags (8.5 points)

Although many data warns not to put bananas in sealed bags, Bitman decided to test this method. After the test period ended, she found that the bag was bloated and seemed to be released. When opening the bag, the banana skin is mostly yellow, with a little green at the end, and there are almost no spots. What’s interesting is that the flesh is very soft and has a strong buttery flavor, not only has a thick taste, but is similar to banana candy. She was surprised that it wasn't bad, but the strong creamy smell was not her dish.

7. The pendant wrapping aluminum foil paper (9.5 points)

This method is similar to the insulated film, with the purpose of inhibiting the release of ethylene. Bitterman took a thick aluminium foil paper from the kitchen and wrapped it tightly around the locks. It turned out to be better than the bananas covered with a fresh film. The skin was only slightly spotted, and most of them were still flawless yellow. The flesh was sweeter and harder than those used with a fresh film. She said she was very happy to enjoy the original banana, and put it in the slices, add the oatmeal slices or make sandwiches.

Responsible editor: Gu Zihuan