•Bananas ripen fast in summer due to high heat and ethylene gas, promoting spoilage.
•Clean bananas with vinegar water, then dry thoroughly, especially the stem, to inhibit bacteria and ethylene.
•Wrap the banana stem with a damp towel or seal it with melted candle wax to slow down ethylene gas release.
•Wrap individual firm, ripe bananas in newspaper and store them in a cool, dark place away from sunlight.
•Store firm bananas in salt water, heat them gently, then keep in a cool, dry place; avoid storing with other ethylene-producing fruits like apples or mangoes.
