Sign up ×  So recently our commercial kitchen got some bunches
of bananas with a curious feature. On the inside they were firm
and delicious (no jokes, please), on the outside they looked
incredibly sickly. Specifically, they had this
grey/green/brownish yellow with lots of black spots, some of
them with depth.  Situational details: these are Cavendish
bananas, and a weekend of ripening in the open air did nothing
for them.  This got us curious about the mechanisms of banana
ripening - it's clearly not as closely related to how good the
banana is to eat as we previously thought! Can someone explain
it more?  share|improve this question  closed as too localized
by terdon, MattDMo, Mad Scientist Feb 5 '13 at 12:43   Check the
situational details I just added. –  rsegal Feb 4 '13 at 19:45
Ah, not Canarian then. In any case, this question is not really
on topic here as it has nothing to do with the underlying
biology. I would suggest,however, that you have one half-opened
banana, allowing your customers to see th