AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question hi carol - can you tell me how i can stop my bananas going brown - they seem to go off color after a couple of days - i store rhem outside the fridge in the kitchen. thanks
Answer Hi Dave,
To slow the ripening process once bananas reach your preferred ripeness, put them in the refrigerator. They will turn dark on the outside but will remain firm, not mushy on the inside.
I know of no way of slowing down the darkening of bananas that are at room temperature. I do know that you can speed up the ripening by placing green bananas in a closed paper bag. Bananas emit ethylene gas that when confined to a bag hastens the ripening process.
