Well, i sat down with my step father the other day over a couple beers and a coupe cigars and the subject of fruit freshness came up.
Just what exactly was done to the golden delicious i’m chawing on to keep it golden on it’s way to frozen East Coast Canada? How are they keeping these things ripe? ARE they keeping these things ripe? Just what am i being poisoned by aside from the pesticides and wax i already know about?
Upham
Apples are picked ripe and carefully stored.
http://res2.agr.ca/parc-crapac/english/3electronic_publications/phhandbook/pages/a_stor.htm
hmmm…that’s kinda… gross i think…
What about Banana’s my big worry is Bananas, i eat like 3 a day
Why are you worried about bananas, exactly? You don’t eat the peel anyway.
Take a look at The Dole Banana Handling Guide. And check out the Dole Banana Color Chart, too. I notice they don’t list “totally black” as a color. 
Probably more than you wanted to know about bananas. Purdue believes that a job worth doing is worth doing well.
http://www.hort.purdue.edu/newcrop/morton/banana.html
DDG you can never know too much about Bananas.
Thanks!