Bananas won't turn brown if you put 1 food item on them

One surprising kitchen item can help as quickly - and you may already have it in your fridge. While brown spots on typically indiciate freshness, they will get more brown as they deteriorate before becoming inedible.

The carbohydrate and potassium packed fruit continue to ripen once picked and turn brown due to an enzyme called polyphenol oxidase (PPO). But they rapidly deteriorate after being peeling or chopping, making it difficult to use a small amount and store the rest for later.

Dr Dan Bebber, of the University of Exeter who has led major research on the fruit and their importance to various economies, told to BBC News in 2017: "PPO is released when plant cells are damaged by cutting," explaining that the enzyme "converts common chemicals called phenolics to quinones by the addition of oxygen in the air, and then joins these together to form various brown pigments".

However, Paula, a mum and co-founder at , decided to try out a clever method for extending the life of cut banana pieces, and found that one type of fruit juice worked best.

She explained: "In my opinion, to keep your banana slices from turning brown, squeeze some juice from an orange and roll your banana slices in it.

"Make sure you get the cut ends covered as those will turn brown the quickest."

‌She also tried using lemon juice, another hack said to give bananas more time, but said it left too much of a taste.

Though "when it came to the orange juice, I could barely taste it at all", she explained, adding: "Honestly, if I hadn't put the orange juice on there myself, I wouldn't have known."

Meanwhile, discount supermarket giant Aldi has issued key advice to anyone buying the fruit to .

The popular grocery chain partnered with food storage expert Kate Hall with advice for storing various kitchen staples like , and bananas.

Kate says all you need is a lined tray and a freezer to extend their freshness, and you can find the simple steps to do it .