How can you stop Bananas from turning brown and ripening quickly?

Chiquita banana will typically, keep green bunches of bananas in temperature-controlled boxes of 58 degrees, while shipping bananas to stores. A temperature of 58 degrees delays ripening. 

• unwrap or remove bananas from any packaging or plastic bags. This helps to stop the ethylene gas from building up around the bananas, which causes bananas to ripen quickly.
• don't put bananas in a paper bag, unless you want them to ripen faster.
• hang them on a banana tree stand or banana hook, as this will get them off the counter, prevent bruising and help keep more air moving around the bananas to get rid of the ethylene gas.
• keep bananas at a temperature of 58 degrees.
• don't keep bananas next to other fruits or vegetables, as this will speed up the ripening process
• preserve bananas by storing them in the refrigerator. Refrigeration slows down the ripening process: if you'd like to keep a ripe banana to eat at a later date, then wrap each banana separately in plastic wrap and place in the vegetable draw or bottom of the refrigerator. While the outside of the banana may turn brown, the wrapped bananas should stay at the same level of ripeness in the refrigerator.
• freezing ripe bananas can also be a way to store and preserve them. Frozen bananas can then be mixed into smoothies or yogurt. However, frozen bananas won't be that appealing to eat by themselves after being frozen.