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REFRIGERATION

Food storage

How to store bananas

Bananas are one of the most chill-sensitive fruits. Post-harvest guidance puts the safe holding range around +13 to +14 °C. Below that, the peel turns grey or brown, ripening is disrupted, and the flesh may not soften or sweeten properly. That is why bananas should not go into a standard fridge before they are fully ripe. They also produce ethylene, which speeds up ripening and spoilage of other produce. Once bananas are peeled or cut, for fruit salads, shakes or desserts, they must be chilled at 0 to +4 °C and used quickly.

  • Chilled+13 to +14 °C
  • Humidity85–95% RH

Do

  • Keep bananas in a cool, shaded, ventilated spot, ideally around 13–15 °C if you have a suitable space.
  • Hang bunches or store them in single layers to reduce bruising.
  • Store bananas away from leafy greens, cut flowers and other ethylene-sensitive produce.
  • Buy in quantities that will be used before they over-ripen in your climate.
  • Freeze over-ripe peeled bananas for shakes and baking.
  • Toss cut banana in a little lemon juice and chill it covered for fruit salads.
  • If ripe bananas must go in a fridge to buy a day or two, accept that the peel will darken; the flesh is still usable for shakes and baking.

Avoid

  • Do not refrigerate green or partly ripe bananas.
  • Do not wrap bananas in plastic in heat; it traps moisture and speeds rot.
  • Do not store bananas next to the tandoor or stoves.
  • Do not keep cut banana at room temperature for long.

In Indian conditions

India grows a wide range of bananas, from Cavendish types to Nendran and Elakki. In summer, bananas ripen within a day or two at ambient temperature in non-AC shops and kitchens. Juice bars, breakfast buffets and dessert kitchens should buy smaller quantities more often. In humid monsoon months, crown rot and mould are more common. Bananas ripened with unapproved chemicals are a concern; buy from reputable suppliers and follow FSSAI guidance on ripening practices.

General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.