Bananas release a significant amount of ethylene, and when stored near other ethylene-sensitive fruits like apples and avocados, this accelerates spoilage, according to the Express.
While it might seem logical to store bananas in a fruit bowl, this often leads to them softening and ripening too quickly. I’ve started keeping mine on a corner of the kitchen countertop, where they stay fresh for up to a week longer.
I’ve also found an even more effective method for extending their shelf life: I recently discovered that bananas release ethylene gas from their stems. So, wrapping their stems in aluminum foil or plastic wrap helps keep them fresh for weeks.
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Looks cool!.
