GAINESVILLE, Fla., June 28 (Our Florida Times) — Bananas that stay green are not necessarily a sign of poor quality, and a University of Florida specialist says the fruit’s ripening can be disrupted when it is picked too early or held in storage that is too cold.
Jonathan Crane, a retired tropical fruit crops specialist at the University of Florida’s Tropical Research and Education Center, said immature fruit “won’t ripen properly to full flavor and/or texture.” He also said bananas exposed to temperatures that are too cold during storage or transport can develop chilling injury, leaving the fruit green or greenish-yellow.
Crane said bananas are best stored between 56 and 59 degrees Fahrenheit.
Registered dietitian Lauren Manaker said green and ripe bananas both provide potassium, vitamin B6, vitamin C and other nutrients, but greener fruit has more resistant starch. She said that may make a greener banana a better fit for people watching blood sugar, while ripe bananas may be preferred for sweetness and a softer texture.
A 2019 review hosted by the National Institutes of Health said the most studied benefits of green banana consumption were linked to gastrointestinal symptoms and diseases, followed by glycemic and insulin metabolism and weight control.
