I vacuum sealed 3 bananas for no reason. When I cut

I once vacuum-sealed three ripe bananas on a whim, curious if removing the air would truly keep them fresh. To my surprise, when I cut them open a few days later, they were perfectly preserved—sweet, yellow, and without a hint of browning.

This experiment proves a key point: bananas spoil because of oxidation and ethylene gas. Sealing them removes the air (oxygen) that causes this reaction, significantly slowing down the ripening process.

For those without a vacuum sealer, a simpler method is to wrap the stems. Bananas release ethylene gas from their stems, which accelerates ripening. By wrapping the stems tightly in plastic wrap or aluminum foil, you contain this gas and can keep a bunch fresh for several days longer. For individual bananas, you can also wrap them completely in newspaper and store them in a cool, dark place to minimize exposure to air and light.

Okay, so I vacuum-sealed three bananas the other day. No reason, really—just one of those random life experiments. A few days later, I finally cut them open, half-expecting a science experiment gone wrong.