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Why do bananas go mushy so quickly?
So I grabbed a banana this morning and it was fine. About two hours later I went to eat it and it had turned into a pudding mush. When I opened it, it seemed like there was a lot of moisture in it, like someone had injected thick water (I know it’s weird) and it was just all mushy. Does anyone know why this would have happened so quickly? (I eat a banana every day and this has never happened before)
Where did you store it for the two hours? If you tossed them in a bag, for example, you are concentrating the ethylene that they are giving off and not allowing them to breathe properly, thereby causing them to ripen much faster than normal.
Yup Colleen is right, you have to keep it aired out.
Colleen is exactly right. Same goes for “green” bananas. You can put em in a bag for a bit and speed up the ripening.
depends on weather you bought organic ones or not. see non organic bananas are exposed to a radiation to cause ripping on the trip over sea’s as the distance and travel time from the tree to your store can take weeks most bananas must be picked while still under developed there for the a non organic banana has be sped up to rot faster
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