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I’ve noticed bananas soften and develop brown spots faster when I keep them in the same fruit bowl as apples. Putting the bowl in the refrigerator slows things down, but it doesn’t seem to stop the change.
Is the difference mainly about ethylene from apples, or do temperature and how ripe the bananas already are matter just as much? I’m looking for a practical way to store both fruits without one becoming overripe before I can use it.
