When summer comes, there are more and more tropical fruits in the supermarket. Pitaya, mango, litchi, longan, papaya and rambutan are all very popular. However, once these fruits were put in the refrigerator after being bought home, black spots began to appear in a few days. What happened? Cooked bananas can't be put into the refrigerator. The correct way to preserve them should be to wash the ripening agent on the surface of the cooked bananas with tap water, then wrap the banana heads tightly with plastic wrap, and then hang the bananas in a ventilated place with ropes, so that the bananas preserved are the longest.
The best way to store ripe bananas is to put them in a cool and ventilated place. Some banana wholesalers choose to rent basements or bomb shelters to store bananas, or they can put them in air-conditioned rooms, which can also extend the shelf life. Generally, our family buys bananas, so don't buy too many at a time. Putting bananas in the refrigerator will make them freeze, and the meat will turn black and soft in one day, and the taste will also deteriorate, and even patches or rot will appear, so don't put them in the refrigerator. If you want to put the refrigerator, at least wrap it in paper like some big shopping malls or fruit shops.
Take bananas out of the bag when you buy them. Don't keep them in plastic bags all the time. Mature bananas will release ethylene gas (which can ripen fruits). If the gas wrapped in plastic bags can't get out, it will ripen bananas, which is not easy to preserve bananas! The optimum temperature of enzymes in the body is relatively high. When bananas are put in the refrigerator → the activity of enzymes is destroyed → the redox balance is destroyed → bananas are enzymatically browned and over-oxidized. I usually buy bananas and wrap them in plastic wrap, which can delay ripening too fast.