GAINESVILLE, Fla., June 28 (Our Florida Times) — Green bananas are not automatically a sign that fruit is bad, and a University of Florida tropical-fruit specialist says ripening problems often stem from early harvesting or cold storage rather than the fruit itself.
Jonathan Crane, a retired tropical fruit crops specialist at the university’s Tropical Research and Education Center, said bananas picked before they are fully mature will not ripen to full flavor or texture. He said fruit exposed to temperatures that are too cold during storage or transport can develop chilling injury, leaving bananas green or greenish-yellow even after extended periods.
Crane said bananas are best stored between 56 and 59 degrees Fahrenheit.
Nutrition experts say the color change also affects what the fruit offers. Lauren Manaker, a South Carolina-based registered dietitian, said ripe and green bananas both provide potassium, vitamin B6, vitamin C and other nutrients, but greener bananas contain more resistant starch, which may have a gentler effect on blood sugar.
A review published on the National Institutes of Health’s PMC platform found that the most studied benefits of green banana consumption were tied to gastrointestinal symptoms and diseases, followed by glycemic and insulin metabolism and weight control. Healthline says unripe green bananas are safe to eat and are typically harvested while still green so they do not become overripe before purchase.
