Let’s be honest — we’ve all done something slightly unhinged in the kitchen.
You see a new gadget.
You feel a spark of curiosity.
And before you know it…
You’re vacuum-sealing bananas.
Not for meal prep.
Not for freezing.
Not even for science.
Just… because.
So you pop three perfectly good bananas into a bag.
Seal it.
And walk away.
Hours later, you return.
The bag is bulging like a science experiment gone wrong.
The peels look bruised.
And when you finally slice it open?
Pffftttt.
A rush of air — and a smell like banana wine left in a gym bag.
So what actually happened?
Let’s dive into the science of sealed bananas — and why your kitchen just became a lab.
🍌 Why Vacuum-Sealing Bananas Is a Terrible (But Fascinating) Idea
Bananas aren’t just fruit.
They’re living, breathing, ripening machines.
And one of their superpowers?
Bananas aren’t just fruit.
They’re living, breathing, ripening machines.
And one of their superpowers?
They make their own ripening gas.
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