To achieve this, you only need to give your bananas a "salt bath" before storing them.

First, mix about one tablespoon of coarse salt into a basin of clean water. Next, dip the bunch of bananas into the basin, gently washing the surface of the peels. Pay special attention to thoroughly cleaning the stems. Finally, remove the bananas and dry them completely with a cloth.

This drying step is crucial, as any lingering moisture can lead to mold. Afterward, you can store the bananas in a cool, well-ventilated place as usual.

The 'salt bath' method for bananas works based on three scientific mechanisms. First, it helps eliminate bacteria and mold. Banana peels naturally harbor various bacteria and fungal spores, and salt's mild antiseptic properties remove spoilage agents from the peel. Second, salt acts as an inhibitor, curbing enzymes that promote natural ripening and the release of ethylene gas, which accelerates fruit ripening. Third, rinsing with salt water, especially on the stems, helps the peel retain moisture better, preventing dehydration that causes the skin to wrinkle and turn brown prematurely.

Soaking banana stems in salt water helps keep bananas fresh longer. Photo: Express

Beyond the salt method, you can combine the following techniques to maximize preservation effectiveness:

Tightly wrap the stems with plastic wrap or aluminum foil. This helps prevent gas from spreading to the fruit, significantly slowing the ripening process.

You can also hang bananas. Leaving them on a table can easily bruise the fruits underneath due to their weight. Using a hanger allows air to circulate evenly around the fruit and helps maintain their attractive shape.

Additionally, isolate bananas from apples, avocados, or tomatoes. These fruits also produce a lot of ethylene gas, causing bananas to ripen faster.

Bao Nhien (According to Express)