How to keep bananas from turning brown

Separate from the Bunch: Bananas release ethylene gas as they ripen, which speeds up the ripening process. Separating individual bananas from the bunch can help slow down this process.

Wrap the Stems: Covering the stems of bananas with plastic wrap or aluminum foil can help reduce the amount of ethylene gas they are exposed to, thus slowing down ripening.

Store at Room Temperature: Keep bananas at room temperature if you want them to ripen quickly. However, if you want to slow down the ripening process, store them in a cool, dry place away from direct sunlight.

Refrigerate: If your bananas are ripening too quickly, you can place them in the refrigerator to slow down the process. Note that the peel may darken in the refrigerator, but the fruit inside will remain fresh.

Use Lemon Juice: Brushing or spraying bananas with lemon juice can help prevent browning, as the citric acid in lemon juice slows down the oxidation process.

Wrap in Plastic Wrap: Wrapping the stem of the banana bunch with plastic wrap can also help slow down the release of ethylene gas, thus prolonging freshness.

Use Banana Hangers: Banana hangers or hooks allow bananas to be suspended in the air, preventing them from resting on surfaces and becoming bruised, which can accelerate ripening and browning.