Bananas are one of the most popular and accessible fruits in the world. But did you know that how you store them directly affects their taste, aroma, and shelf life? According to Neue Zürcher Zeitung (NZZ), bananas dislike the cold and don’t do well alone — they prefer warmth, hanging storage, and the company of other fruits, especially apples. Here’s how to store bananas properly so they stay sweet, fragrant, and fresh for as long as possible.
Bananas Don’t Ferment — They Ripen
First, it’s important to understand the difference between fermentation and ripening. Many people confuse the two, assuming that the banana’s alcoholic smell means it’s fermenting. In reality, this isn’t true. As Andreas Kilchör, a food technologist at the Zurich University of Applied Sciences, explains, bananas don’t ferment — they ripen thanks to their own enzymes.
Ripening is a purely biochemical process. Enzymes like amylases and pectinases break down starches into sugars and degrade cell walls. This softens the banana’s flesh, turns the peel yellow, and sweetens the taste. Aromatic compounds are formed, and pigments shift. A perfectly ripe banana has a yellow peel with small brown spots.
What Makes Bananas So Unique?
Bananas are classified as climacteric fruits, meaning they continue to ripen after being harvested. Ethylene — a gaseous plant hormone — plays the leading role here. Bananas produce ethylene naturally and release it into the air, affecting both themselves and nearby fruits. That’s why a banana ripens faster when stored next to an apple or a tomato, which also emit ethylene.
But this can also work against you: once bananas are fully yellow, being near other fruits can push them into overripeness quickly. Enzymes begin converting sugar into alcohol, and an unpleasant smell may appear.
Why the Fridge Is the Wrong Place for Bananas
Storage temperature matters. Bananas are transported from the tropics at around 12 °C (53.6 °F) to slow their metabolism and delay ripening. Once they arrive at their destination, they’re ripened in special chambers at 14–17 °C (57–62.6 °F), where ethylene is added to the air.
However, your home refrigerator is far too cold. Temperatures below 12 °C damage the banana’s cell structure and prevent proper ripening. A green banana in the fridge might turn brown on the outside, but inside it remains hard and flavorless.
Moreover, as Kilchör points out, cold temperatures destroy some of the banana’s aroma compounds. Our taste receptors also struggle to detect flavor in cold foods. Even if you refrigerate a ripe banana, you’ll need to let it warm up at room temperature for a few hours before eating to enjoy its full aroma.
The Ideal Conditions for Storing Bananas
- Store them at room temperature (about 18–22 °C / 64–72 °F).
- Never refrigerate unripe bananas.
- Hang bananas to avoid pressure spots.
- Don’t buy more than you can eat within a few days. If you do, store some in a cool but not cold place like a cellar to slow the ripening.
- Keep bananas away from other ripe fruits. Especially important for already yellow bananas, which can overripen quickly when near other ethylene producers.
What About Packaging?
You may have noticed a small piece of plastic wrap over the top of banana bunches in the store. Don’t remove it. Kilchör says it helps retain moisture and prevents the fruit from drying out. On the other hand, if bananas are sold in a fully sealed plastic container, it’s better to take them out. Ethylene and moisture can accumulate inside, accelerating spoilage and even causing mold.
How to Choose the Right Bananas at the Store
If you plan to eat bananas within a day or two, go for fully yellow ones. If you need them to last longer, choose slightly green ones. Just don’t try to “preserve” unripe bananas by storing them in the fridge — that will leave you with tasteless, unripe fruit that never develops its proper flavor.
NZZ’s Expert Conclusion:
“Bananas don’t like the cold or being alone. They ripen best in warmth, hanging, and in good company. The fridge only ruins their aroma and texture,” says Andreas Kilchör.
So if you want your bananas to be sweet, fragrant, and soft — give them warmth, time, and the right environment.
This article was prepared based on materials published by Neue Zürcher Zeitung. The author does not claim authorship of the original text but presents their interpretation of the content for informational purposes.
The original article can be found at the following link: Neue Zürcher Zeitung.
All rights to the original text belong to Neue Zürcher Zeitung.
