Start by mixing one tablespoon of salt with clean water. Then submerge the entire bunch of bananas in the solution, wash the peel gently and clean the stem thoroughly. Finally, remove the bananas and dry completely with a towel.
Drying is necessary because excess moisture can cause mold to appear on the bananas. After drying, store the bananas in a cool and ventilated place.
The salt water rinsing method works through three mechanisms:
First, it helps eliminate bacteria and mold. Banana peels carry various microorganisms and fungal spores. Salt has mild antiseptic properties that help remove agents that trigger rotting.
Second, salt slows the enzymes that speed up ripening and the release of ethylene, the gas that makes fruit mature faster.
Third, rinsing the stem area with salt water helps the peel retain moisture, preventing dehydration that causes wrinkles and browning.
You can combine salt water rinsing with other methods to improve storage. Wrapping the stems with plastic wrap or aluminum foil helps stop ethylene from spreading to the fruit and slows ripening.
Hanging bananas is another option. Leaving them on a table can bruise the lower fruits under the weight of the bunch. Using a hanger allows air to circulate and helps the bananas keep their shape.
Bananas should also be kept away from apples, avocados, and tomatoes. They release high levels of ethylene and cause bananas to overripen quickly.