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Why do bananas rot faster now then they did a few decades ago ?
I go back aways . Once i bought some bananas back in the late 1980's . they were ripe . a few days later i went on a vacation for two weeks . Back home the skins were black . but i peeled them, they were very sweet but edible . for the past ten years of so if i buy ripe bananas , you peel them and they are grey and foaming rotten . organic are more expensive but last longer . i suspect planned obsolescence by gm to make them rot faster.
6 Answers
- DCM5150Lv 74 years agoFavorite Answer
You may mean a little further back. The Big Mike bananas were the standard banana sold in most places but diseases led to a huge decline in these as most were killed off. The Cavendish replaced the Big Mike because they were resistant to the disease that was killing the Big Mikes. The Big Mikes apparently are still being imported and those imports are once again increasing.
- Anonymous4 years ago
very interesting, idk
the foods industry are a bunch of exploitative assholes so ur probably right
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- Tom thumbLv 64 years ago
Organic is a rip off, warmth will make them rot faster, you are buying more than you need.
- Anonymous4 years ago
the bananas weren't ripe it was just chemicals that make them look brand new that's why they're rotting on the inside
