Why bananas ripen faster in Japan's humid summers

Today, and the 7th of every month, is "Dole Banana Day". It has me thinking about how to keep my bananas as we approach Japan's harsh humid summer. If you've ever bought a bunch of bananas in the summer and watched them turn spotty almost overnight, Japan's climate is most likely the quiet culprit! Although, storing them beside certain fruit and vegetables can also be partially to blame.

Bananas release a natural gas called ethylene, which speeds up ripening. And in Japan's humid, warm summers, that process happens much faster. The reason is that moist air softens the peel, heat boosts ethylene activity and small kitchens with limited airflow make it ever harder for bananas to stay firm. The result is a quick shift from bright yellow to speckled brown. 

If you grew up in a cooler climate, as I did, bananas are usually stored in a fruit bowl, not in the fridge. But in Japan, especially in summer, bananas are best stored in the vegetable drawer of the fridge. Just don't store them beside cucumbers, potatoes or onions as they also turn the bananas spotty rapidly!

Have you any tips for keeping bananas from ripening too fast?