Hive Health Media

Just Say No to Brown Bananas

Chinese researchers have developed a new spray-on coating that will keep bananas fresh for up to 12 days.

And considering how many millions of pounds of mushy, brown bananas get tossed into the trash each year…that’s pretty cool.

The Science

The coating is a new type of hydrogel, made from chitosan, which slows down the exchange of oxygen & carbon dioxide which causes a banana to ripen, turn brown and eventually rot.

In addition to slowing down the banana’s respiration, the chitosan hydrogel coating also kills off the bacteria which speed up the “rotting process”.

What does this mean to you?

Not much right now…work is ongoing to perfect the commercial application of the chitosan hydrogel. When that happens, they still have to decide the best time to apply the product….at home by the consumer, in supermarkets or during shipment of the bananas.


Doug Robb is a personal trainer, a fitness blogger and author, a competitive athlete, and a student of nutrition and exercise science. He's also the co-founder of the Hive Health Media. Since 2008, Doug has expanded his impact by bringing his real-world experience online via the health & fitness blog – Health Habits.

1 Comment

  1. Geraldine O'Keefe

    August 23, 2012 at 10:04 am

    What is this chemical because I am sure it penetrates the skin and people are eating this. And, we wonder why so many people are sick. Sleep Well, Live Longer with organic bananas.

Leave a Reply

Your email address will not be published. Required fields are marked *