When buying bananas, it is not enough to just look at their color. Experts say that some bananas lose both their taste and nutritional value because they are not stored properly or are exposed to chemical treatments. Before putting them in your shopping basket, pay attention to these "red flags."
According to Milli.Az, if the ends of the banana are completely blackened and its body is not round but rather swollen and angled, this indicates that the fruit has been frozen or stored at an inappropriate temperature. Such bananas have watery interiors.
The small "sugar spots" (dots) on the banana are natural, but large and widespread dark spots are dangerous.
If a banana with large spots emits a sour or yeast-like smell, it means fermentation has started inside the fruit.
The interiors of these types of fruits turn into puree and lose all their vitamins.
Bananas that have a dull, grayish, or cloudy brown tone instead of a bright yellow color are most likely fruits that were frozen and then thawed. These bananas that have experienced "hypothermia" are both tasteless and have disrupted cellular structure.
If a banana looks completely yellow but still has bright green stripes or veins on it, this shows that the fruit was picked too early or artificially ripened. Such bananas will remain hard and tasteless no matter how long you wait; they will not reach the desired sweetness.
Unnatural white layers or sticky traces visible on the peel may indicate chemical coatings applied to prolong the product's shelf life.