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Banana!

A banana left on a table for a few days (or anywhere that's not below about 60 degrees F) will rapidly begin to develop brown spots (also known as "sugar spots") as a result of being exposed to gases like Carbon Dioxide and Ethylene (produced in small quantities by bananas in natural conditions, but used in higher doses by banana producers to accelerate the ripening process for trading). The brown spots signify a breaking down of the starch into plain sugars, making for a very tasty snack.

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Taken on May 15, 2004