2. Bananas
Bananas are tropical fruits accustomed to warm, humid environments. The ripening process of a banana is highly dependent on ambient warmth. If you place a green or partially yellow banana in the refrigerator, the cold temperatures will immediately suspend the ripening process. The starches will not convert into sweet sugars, leaving the fruit hard and bitter. Additionally, cold air damages the cell walls in the banana peel, causing an enzyme called polyphenol oxidase to oxidize and turn the skin completely black within hours. While the flesh inside a blackened refrigerated banana might still be safe to eat, the texture and flavor will not improve. Keep your bananas on the counter, ideally hanging from a hook to promote even airflow and prevent bruising.
