Michigan State University Extension
Preserving Food Safely - 01600651
10/13/97

STORING BANANAS

    Commercial varieties, always picked unripe, are matured

by
 special moist processing,  before reaching the point  of

sale.
  They  should  not be eaten until further ripened  by

holding
 them at 70 degrees Fahrenheit in a closed paper bag

until
yellow in color.  Once cut, they darken rapidly unless

sprinkled
 with  citrus  juice.   As  a  rule  use  slightly

underripe
bananas for cooking, except in Banana Bread.  Ripe

bananas
can be stored in  the  refrigerator.  While skins of

refrigerated
 bananas  darken  ominously,  interiors  remain

palatable
even after 2 to 3 days of refrigeration.          

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