The Science Behind Bananas Turning Brown and How to Prevent It

Bananas turn brown due to the hormone ethylene, which speeds up the ripening process and causes enzymatic browning. Storing ethylene-producing fruits like bananas, apples, and avocados together can accelerate the ripening of other produce. To prevent bananas from browning, use a banana hook to prevent bruising, wrap the stems in plastic wrap to contain the release of ethylene, store them in a cool and dark place, and consider adding an acidic juice like lemon or pineapple to cut banana slices to neutralize the pH and prevent browning. Refrigeration can cause chilling injury, so it's best to refrigerate only perfectly ripe bananas.