GAINESVILLE, Fla., June 28 (Our Florida Times) — A University of Florida tropical fruit specialist says bananas that stay green are not automatically bad, but how they are harvested and stored can determine whether they ever ripen to full flavor.
Jonathan Crane, a retired tropical fruit crops specialist at the University of Florida’s Tropical Research and Education Center, said bananas picked before they are mature “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 fruit green or greenish-yellow even after extended periods. Crane said bananas are best stored between 56 and 59 degrees Fahrenheit.
The color change also affects what is inside the fruit. South Carolina-based registered dietitian Lauren Manaker said both ripe and green bananas provide potassium, vitamin B6, vitamin C and other nutrients, but green bananas contain more resistant starch. “If you’re watching blood sugar or want more resistant starch, a greener banana might suit you,” Manaker said. “If you prefer something sweet and gentle on digestion, a ripe one may be the way to go.”
A 2019 review hosted by the National Institutes of Health said the most studied benefits of green banana consumption were tied to gastrointestinal symptoms and diseases, followed by glycemic and insulin metabolism and weight control. The review also described green bananas as a source of fiber, vitamins, minerals, phenolic compounds and resistant starch.
