The Surprising Reason Your Bananas and Apples Go Bad So Quickly

What if we told you that apples and bananas—icons of the fruit basket, superstars of the school lunch box—were not the most compatible pair?

Let us explain: bananas are one of the biggest emitters of ethylene—a natural plant hormone that accelerates the ripening of many fruits. While this can be advantageous in the case of fruits you want to eat ASAP (e.g., when you want to make guacamole tomorrow, but all you have are rock-hard avocados), it’s less optimal if you’re trying to keep a basket of juicy, just-ripe peaches from turning to mush.

Apples also produce ethylene, so storing them alongside bananas may speed up ripening for both fruits. Leave a bowl of Fujis or Honeycrisps near a bunch of bananas for too long, and the fruit may go from firm and crisp to soft and overripe more quickly.

With all of this in mind, what is a fruit lover to do (other than make pie)? We decided to find out. Here’s what the science says about ethylene: how it works, what it does, and—most importantly—how to manage it, so you can cut down on food waste and get the most out of your farmers’ market haul.

Why they don’t mix: ethylene and ripening basics

Defined by University of Maryland Extension as a “gaseous plant hormone,” ethylene helps trigger the ripening process in many fruits. This is the stage during which sugar levels rise, aromatic compounds develop, and the fruit becomes softer and more palatable—i.e., becomes its delicious, nutritious self.

On the flip side, however, ethylene can ultimately cause fruit to become overripe and more susceptible to decay—which is part of why learning to manage it is so crucial.

The no-share rule: bananas vs. apples

While there’s no hard-and-fast rule against storing apples and bananas together, it’s better to store them separately—especially if you’re trying to keep your apples crisp and juicy for as long as possible, says USDA plant scientist and researcher James Giovannoni. As he points out, however, apples aren’t as sensitive to ethylene as bananas.

“You’re probably more concerned about your bananas getting overripe than your apples in a given time frame,” he told us. Therefore, it’s important not just to separate different kinds of fruits from each other, “but even the same fruits from themselves.” This goes for any fruits that emit and/or are sensitive to ethylene.

Storage rules that work: counter vs. refrigerator, bags vs. bowls

When it comes to storing fruit in the fridge versus on the counter, there’s no one hard-and-fast rule: it all depends on the type of fruit and level of ripeness. Refrigerating fruit can significantly slow down the ripening process and keep your fruit fresh for longer—though, Giovannoni points out, this can negatively impact the flavor or texture of fruits like melons and tomatoes, which aren’t adapted to cold climates (apples tolerate cold well).

What about storing in bags versus in bowls?

Giovannoni says it doesn’t make a big difference. However, he advises against storing whole fruit in a sealed container. “You’re going to alter the atmosphere, so the fruit’s going to consume the oxygen and then produce more carbon dioxide, and that could alter metabolism which in turn could alter flavor.”

What’s more, he says, “you’ll also get more moisture, so then you’re more likely to get rot, fungus, things like that more easily.” If you do decide to use a bag, Giovannoni recommends using paper over plastic: this allows more airflow than a sealed plastic bag, while still limiting—but not eliminating—the movement of ethylene.

Quick hacks to extend freshness

Use a stand to hang bananas.

Wrap banana stems in foil or plastic wrap

Banana stems are one source of ethylene, and wrapping them may modestly slow ripening, although it won’t stop the process; this can help slow down ripening.

Let them hang out

Hanging bananas—e.g. from a designated banana stand—can help prevent bruising and may improve air circulation around the fruit.

Try green bags

Green bags—also marketed as “fresh bags” or “produce bags”—can slow down ripening by controlling ethylene, says Giovannoni. However, their effectiveness varies by product and storage conditions.

Store in different drawers

If you have two or more crisper drawers in your fridge, try using them to separate fruits with different levels of ethylene sensitivity. Keep bananas on the counter until they reach your preferred ripeness, then refrigerate them if you want to slow further ripening. Store apples in a crisper drawer, away from other ethylene-sensitive produce.

Myth vs. fact: common kitchen misperceptions

MYTH: You should never store bananas in the refrigerator

Fact: While you’ve probably heard that bananas will turn brown if you store them in the fridge, the truth is that the peel may quickly turn brown or black, but a ripe banana’s flesh can remain usable. (Note that only ripe bananas should be put in the fridge; green bananas may not ripen properly at fridge temperature.)

MYTH: All fruits rely on ethylene

Fact: While many fruits—bananas and apples in particular—continue to ripen after harvest and produce ethylene as they do so, many others are non-climacteric fruits, meaning they generally do not continue ripening after they’re picked. See below to learn more about the differences between the two types.

Expert insights: what the science says (and what it doesn’t)

Fun fact: bananas—as well as other fruits that continue ripening postharvest—are considered “climacteric” fruits, according to University of Maryland Extension. Non-climacteric fruits—such as strawberries, oranges, and watermelon—do not undergo the same postharvest ripening process, though they may still produce or respond to small amounts of ethylene.