Overview
- Recent Argentine coverage details cutting bananas into equal unpeeled sections, standing them vertically in an airtight glass jar, and refrigerating to slow browning.
- Articles attribute the effect to reduced oxygen contact and colder temperatures that slow enzymatic activity and ethylene-driven ripening.
- Practical tips include using clean, dry jars, storing on middle refrigerator shelves, keeping jars upright, and wiping away any condensation.
- Outlets present the jar method as a reusable alternative to plastic wrap or bags, aiming to curb food waste without chemicals.
- Separate guidance highlighted by La Nacion favors conventional steps such as keeping bunches intact, wrapping stems, and avoiding refrigeration, underscoring differing advice.