Do bananas rot faster in the light or refrigerator?

Refrigerators provide a cold, controlled environment that slows down the ripening and rotting process of bananas. The lower temperature in a refrigerator inhibits the activity of enzymes and microorganisms that cause bananas to ripen and rot. Keeping bananas in the refrigerator can extend their shelf life and maintain their freshness for a longer period.

On the other hand, leaving bananas in the light at room temperature accelerates their ripening process. Light exposure triggers the production of ethylene gas, which is a natural plant hormone that promotes ripening in fruits and vegetables. The presence of light enhances the production of ethylene in bananas, causing them to ripen and rot faster.

Therefore, to slow down the rotting of bananas, it is best to keep them in a refrigerator. Storing bananas in a dark and cool environment can help maintain their quality and extend their freshness.