A: Bananas do not bruise as they age, unless they are mishandled.

Liken the black spots on bananas to the liver spots on mature adults... they appear with age, even if they go untouched. The hormone ethylene, a ripening agent found in the skin of the banana, transforms a green banana into the appealing yellow fruit we purchase at the market.

Ethylene, however, continues the ripening process, which gives the banana a "bruised" appearance, and eventually turns the banana black in color. There is no switch to turn off this process, but by placing the banana in a cool place, one can slow the process. The refrigerator is no place for a banana, because this is certain to blacken it prematurely. The cold air, to which the banana is exposed, causes the production of blackening compounds known as polyphenals.

• RE: never mishandle your nanner - Andre 11/09/2001 02:51:22 MST (0)