This article seems to be (intentionally?) confusing two different things. It seems to suggest this is about preventing unpeeled bananas from browning (yellow b

This article seems to be (intentionally?) confusing two different things. It seems to suggest this is about preventing unpeeled bananas from browning (yellow becomes spots becomes brown). Because it starts "Many of us have been guilty of binning a mushy, overripe banana" and continues "designed to have a longer shelf life". But the actual details are not that. It is merely: > said to remain fresh and yellow for 12 hours after being peeled Huh? First of all, I don't know if half-eaten bananas are a major problem with food waste. People usually eat a whole one. And who cares about the peel remaining yellow after it's peeled...? The flesh of a Cavendish banana is off-white, not yellow... It also says: > and is less susceptible to turning brown when bumped during harvesting and transportation. Is that a thing? Bananas are usually hard and green during these phases. If they're damaged so much they turn brown while unripe, I don't think I still want to eat them...