Need help with food spoilage

[Dave2]

I've noticed this before, but my recent trip out CA has really underscored the problem and it's begun to really bug me... I just got back from visiting my parents, and noticed that my mom would buy a bunch of yellow, ripe bananas, just leave them sitting on the counter, and a week later they'd still be good. Whereas if I buy a bunch of green bananas and just leave them sitting on the counter just like my mom does, they'll ripen and start to rot within about three days. And it's not just bananas... Fruit in general at my place seems to exist in some sort of time warp, even in the refrigerator. Bread often gets moldy in 2-3 days as well (unless it's in the breadbox, in which case it'll stay fresh and mold-free for a frighteningly long time). Any ideas? Do I just need a better air filter or something?

[TheCytochromeC]

Make sure they aren't in sealed containers or near warm objects or windows. If they're in any container besides open plastic bags you're probably building up ethylene too fast.https://en.wikipedia.org/wiki/Ethylene# ... nt_hormone It's a typical positive feedback loop-the more ethylene, the faster they ripen. Once they've ripened too much they're rotten.

As a rule of thumb, things you buy at the grocery store should be maintained at the same temperature which you bought it (or lower). If not, try a different grocer, I left some tomatoes on my counter for a week and a half and they haven't molded and ripened beautifully. In fact, I have to let them sit for a few days to ripen them.

[ddstuder]

If you hang the bananas from a coat hanger off of a cabinet knob, they will last longer.

When they first turn black, stick them in the freezer and then you can make bread out of them!

[Dave2]

Make sure they aren't in sealed containers or near warm objects or windows. If they're in any container besides open plastic bags you're probably building up ethylene too fast.https://en.wikipedia.org/wiki/Ethylene# ... nt_hormone It's a typical positive feedback loop-the more ethylene, the faster they ripen. Once they've ripened too much they're rotten.

They're not in any container at all... Just sitting on the counter, away from any constant sources of heat (I'm sure they get a degree or maybe two warmer if I'm doing a lot of cooking on the stove, but that's it). It's far too hot outside to have windows open, but my parents have theirs open all the time.

As a rule of thumb, things you buy at the grocery store should be maintained at the same temperature which you bought it (or lower).

I'm pretty sure that's what I've been doing, but I haven't specifically thought about it before. Thanks for the tip.

If not, try a different grocer, I left some tomatoes on my counter for a week and a half and they haven't molded and ripened beautifully. In fact, I have to let them sit for a few days to ripen them.

I have tried different stores, though only once, so maybe I caught them on a bad day or something.

I'm really just baffled by the whole thing.

[Dave2]

If you hang the bananas from a coat hanger off of a cabinet knob, they will last longer.

I've been meaning to get one of those, but I hadn't considered the coat hanger alternative. That's a good idea.

When they first turn black, stick them in the freezer and then you can make bread out of them!

Banana Bread's usually not my thing, but I must admit I've never tried baking my own.

[CHLLady]

I read a tip about separating the bananas to keep them from ripening too fast. They also should not be kept with apples, they hasten the ripening. I also have a problem with bananas, but that's because they are on a plate under the sky light in my kitchen. I use the darkened ones to make banana bread, as the flavor is more intense.

Bread should be kept out of the fridge if possible due to the humidity. If you keep your house cool, then it should be fine kept out. American bread is full of preservatives anyway. I bet that now it's cooling off, your bread will last longer.

Walmart sells the veggie/fruit bags that supposedly help them last longer. I have yet to try them.

I've experienced these frustrations having lived around the world in different climates. Trust me, not having AC when it's in the heat of summer, you quickly learn that diapers can't sit in the diaper genie as long. Lol.

[Jcubed]

Although I love banana bread I will freeze the black ones and make a banana flavored frozen margarita.

[Dave2]

Bread should be kept out of the fridge if possible due to the humidity. If you keep your house cool, then it should be fine kept out. American bread is full of preservatives anyway. I bet that now it's cooling off, your bread will last longer.

Yeah, I keep bread on the counter, too. It's just a question of whether or not I remember to put it in the breadbox.

The weird thing about the climate aspect is that with my parents always leaving their windows open until the house gets up to 80-something, their kitchen is warmer and more humid than mine, yet food lasts longer in theirs.

[bizarrenormality]

Two possibilities could be worthwhile to investigate.
1. Maybe there's literally "something in the air" at your house that accelerates the ripening.
2. Maybe how the fruit is handled by the grocer or supplier before you buy it vs. your parents.

[Dave2]

Two possibilities could be worthwhile to investigate.
1. Maybe there's literally "something in the air" at your house that accelerates the ripening.
2. Maybe how the fruit is handled by the grocer or supplier before you buy it vs. your parents.

#1 has occurred to me, but I don't know how to test the theory. As much as it costs to properly clean AC ducts, I wouldn't want to do it without proof.
#2 had not occurred to me. I usually buy stuff at the grocery store, and my parents usually buy from a farmer's market near their house (though I'm not sure about bananas specifically... I was just at that market 10 days ago while I was visiting them and didn't see any), so the handling is almost certainly different. I'm not sure how that would affect the rate of ripening/rotting, though.

[sjfcontrol]

Radon

[Dave2]

Radon

Well I do live about 8.3 minutes from a large source of x-ray and ultra-violet radiation.

[Pacifist]

Your mom has special powers. All moms do. Just accept it and move on.

[Dadtodabone]

Ripening bananas is a big business.
http://www.dadeservice.com/files/6913/5 ... _Rooms.pdf
Pressurized rooms, controlled humidity, ethylene generators, light restriction, etc. all impact the product on the shelves at your market.
The color number, 1 thru 7, your market orders has an impact on shelf life. Not all grocers have their own banana rooms, so comparing products between different grocers won't help if they all use the same commercial ripener.
HEB for instance has their own rooms in Houston. They control the entire process and I've found their products to have above average shelf life.
Color isn't the only, nor is it always the best indicator of ripeness. Firmness of the stem at the fruit, soft=ripe, is another guide to utilize.
Fully ripe bananas, yellow with small brown spots which are formed by sugar, are still fine to eat.
And no, spotted 'nanas don't fight cancer.

[suthdj]

The ones I buy at kroger last longer then the ones I buy at wal-mart not sure why just the way it works no matter the color either, all things equal kroger lasts longer.