How Does Temperature and Packaging Affect the Ripening of Bananas?

Banana

• Banana is the common name for several plants from the genus Musa and the fruit they produce. Bananas are source of vitamins A, B and C, antioxidants and fiber. According to the website the World's Healthiest Foods, eating bananas helps protect eyesight, strengthen bones, promote kidney health, protect against atherosclerosis, lower blood pressure and prevent ulcers. They should be purchased free of bruises, firm and bright in color. Research by Austria's University of Innsbruck suggests that the amount of antioxidants in bananas peaks when they are fully ripened, almost to the point of spoilage.

Banana Classification

• Banana producers pick bananas while they are still green. As soon as the stem is cut, the fruit starts ripening. Banana producers such as Chiquita divide bananas into five categories according to skin color. Unripe bananas are green, while overly ripe bananas are brown. Most people eat bananas when they are yellow or yellow with brown spots.

Ripening Bananas

• Bananas often arrive in the produce department of many supermarkets while they're still green. Green bananas are high in starch and hard to digest. Plastic bags prevent bananas from ripening evenly. After they are brought home, they should be removed from any packaging and allowed to ripen at room temperature. As the bananas ripen, the starch transforms into sugar and the flavor develops.The ripening process of green bananas can be accelerated by placing them in a brown paper bag or wrapping them in newspaper with an apple or tomato. Ripe bananas can be eaten when they have yellow skin or yellow skin with brown spots. Overly ripe bananas can be used in recipes such as banana bread or smoothies.

Refrigeration

• Placing unripened bananas in the refrigerator will actually stop the ripening process. Returning the bananas to room temperature may not restart the process. However, fully ripened bananas can be stored in the refrigerator. This will keep the bananas from getting too ripe. The banana skin will get dark, but their flesh will remain unchanged. According to the website the World's Healthiest Foods, refrigerated bananas will taste best if they are brought back to room temperature before eating.