Food preservation techniques for celery and bananas

Various experts and professionals have shared methods to extend the shelf life of common produce, specifically celery and bananas, by managing ethylene gas exposure.

To preserve celery, experts suggest wrapping the entire bunch in aluminum foil and storing it in a high-humidity refrigerator drawer. This can maintain crispness for up to three weeks. For pre-cut celery, storing stalks in a container covered with cold water and changing the water every two days can extend freshness for up to two weeks.

For bananas, the primary strategy involves controlling ethylene, a natural ripening gas. To slow ripening, consumers can wrap the stems in plastic film or store the fruit in a cool, ventilated area away from heat and sunlight. It is also recommended to keep bananas separate from other ethylene-producing fruits like apples and avocados. While green bananas should not be refrigerated to avoid a grainy texture, fully ripe bananas can be placed in the refrigerator to preserve the pulp, even if the skin turns dark. Other tips include hanging banana bunches to avoid bruising and using lemon juice on cut pieces to prevent browning.