To preserve bananas longer, keep the peel from turning black, you need some tips below.
First, prepare a basin of water. Add a spoonful of white salt and a little baking soda to the basin and dissolve. Soak the bananas in this water mixture to clean them. When harvesting, people often pick bananas before they are fully ripe. These bananas are brought to the hands of traders, at which time the bananas can be added with ripening agents before being delivered to consumers. Therefore, you should wash the banana peels to remove dirt as well as ripening agents to prolong the shelf life of the bananas. Note, only apply to intact bananas. Those with chipped peels should be discarded and used immediately, not left for long.
After cleaning, the bananas need to be wiped dry. If the surface of the banana is still wet, it will rot faster.
Next, use plastic wrap to cover the base of the banana because that is the place where a lot of ethylene gas is emitted, stimulating the banana to ripen faster. By doing this, the shelf life of bananas will be extended.
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