For some reason, the bananas obtained from my university’s dining halls seem to ripen much faster than normal bananas under normal circumstances. The following banana had no blemishes nor brown spots/streaks and was tinted green on the ends when it was obtained from the dining hall. In only two hours in my dorm, you can see how much it has ripened. Similar results been observed every time a banana was taken from the dining hall to the dorm.
So, I ask, what is causing these bananas to ripen at such an alarming rate? Are they using some chemical on the bananas to make them appear better in the dining halls that is rapidly wearing off? Could it be the dry heat in my dorm? What gives?
It would be better if the images were taken of the same side of the banana, instead on flipping it over for the second photo. There is no way to honestly make a time comparison.
Perhaps I should have clarified what those images were. Those were the two sides of the banana, and the pictures were taken at the same time (2 hours after the banana was brought to the dorm).
I’ve noticed this as well… I usually eat 2 bananas a day. I buy enough on Saturday to last my entire work week (Sun.-Thurs.), and I get them as green as possible… but by Thursday they are almost too ripe to eat. Weird!
Whoever starts the ripening process may have begun using more ethylene or switched to another ripening agent, ethrel. Perhaps the dining halls just keep their bananas at a higher temp than the grocery stores do.