Why banana should not be kept in fridge?

[Oli]

Necromancy!!!

 

[Xylene]

Black bananas make great banana bread!

Excellent banana cake as well, SAM. The more 'off' they are, the better.

 

[07isi]

Ripening bananas are also handy for ripening other fruit faster, that's why you find if you have a fruit bowl with many different fruit they spoil quicker if bananas are present. (This is to do with the chemicals given off by ripening fruit which they mostly share in common.)

My elderly mother discovered her own method of suspending a banana's ripening (between her limited shopping trips) by wrapping each 'ready to eat' banana in many layers of paper which she believed protected it from frost bite which was what she felt, was turning the tropical fruit black. This actually works! I now do the same now myself to herbs and green beans to keep them from getting frost bitten in the chilly fridge, though my method in this case is to use a clean teatowel over the plastic bag I brought them home in. Still won't save my basil though works for all other soft herbs.
:wave:

 

[hypewaders]

http://vodpod.com/watch/5078747-despicable-me-banana

 

[juggaloninjachoo]

Disagree

I will have to disagree here I bought about 5 bananas 2 days ago they were almost ripe just a little green still but not entirely. I put them in the fridge and within 8 hours they were black and rotted which you could still see some hints of green here and there but the bananas were soft and mushy. So I do not agree with them lasting a week in the fridge.

 

[elte]

Sealing them in a plastic bag can help preserve them in the fridge. However, opening the bag to access them ruins the protection.

I altered the location of the thermostat pick-up nodule in my fridge in order to cut electricity consumption; so now it maintains a warmer temperature of 50 degF. Now I can put bananas in there with no problem and double the length of time they can be stored well (no turning black).

 

[Fraggle Rocker]

I altered the location of the thermostat pick-up nodule in my fridge in order to cut electricity consumption; so now it maintains a warmer temperature of 50 degF.

That may be great for bananas but your meat won't keep very long. And forget leftovers! How many species of bacteria can survive and multiply at that temperature? I hope you don't feed visitors.

 

[elte]

True there, the preservation time span for things unlike the ones that you mentioned in your earlier post is greatly reduced, requiring that anything needing longer preservation which can survive mildly freezing temperatures goes into the freezer. But the warmer fridge has been a net benefit for me. I just can't keep a lot of the usual items very long unless they can go into the freezer, which stays well above 0 degF, probably closer to 20. So, frozen meat and such also stores less long.