Michigan State University Extension
Preserving Food Safely - 01600651
10/13/97
Commercial varieties, always picked unripe, are matured
by special moist processing, before reaching the point of
sale. They should not be eaten until further ripened by
holding them at 70 degrees Fahrenheit in a closed paper bag
until yellow in color. Once cut, they darken rapidly unless
sprinkled with citrus juice. As a rule use slightly
underripe bananas for cooking, except in Banana Bread. Ripe
bananas can be stored in the refrigerator. While skins of
refrigerated bananas darken ominously, interiors remain
palatable even after 2 to 3 days of refrigeration.