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?