Lately a lot of the green and red peppers I've bought have brown something
on areas of their inner surface. It looks ughy so I've been cutting those
parts out and trashing them, but I'd like to know what this is. Maybe
some kind of fungus?

"Ellen K." > wrote in message
...
> Lately a lot of the green and red peppers I've bought have brown something
> on areas of their inner surface. It looks ughy so I've been cutting those
> parts out and trashing them, but I'd like to know what this is. Maybe
> some kind of fungus?

I've seen it but don't know what it is. I googled it but came up with
nothing.

"Julie Bove" > wrote in message
...
>
> "Ellen K." > wrote in message
> ...
>> Lately a lot of the green and red peppers I've bought have brown
>> something on areas of their inner surface. It looks ughy so I've been
>> cutting those parts out and trashing them, but I'd like to know what this
>> is. Maybe some kind of fungus?
>
> I've seen it but don't know what it is. I googled it but came up with
> nothing.

I couldn't find anything googling either, except somebody else that asked
about it in August 2009.

"Ellen K." > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Ellen K." > wrote in message
>> ...
>>> Lately a lot of the green and red peppers I've bought have brown
>>> something on areas of their inner surface. It looks ughy so I've been
>>> cutting those parts out and trashing them, but I'd like to know what
>>> this is. Maybe some kind of fungus?
>>
>> I've seen it but don't know what it is. I googled it but came up with
>> nothing.
>
> I couldn't find anything googling either, except somebody else that asked
> about it in August 2009.

Angela loves cutting peppers open because she likes to see if there are
babies inside. We often see babies in red ones but not too many in the
other colors. She always eats the babies. But she won't eat the big
pepper.

"Ellen K." > wrote in message
...
> Lately a lot of the green and red peppers I've bought have brown something
> on areas of their inner surface. It looks ughy so I've been cutting those
> parts out and trashing them, but I'd like to know what this is. Maybe
> some kind of fungus?
>

Here's what I think is the right answer, from SDT on rec.food.preserving
(Thanks for the pointer, Nick!) :

I thing I haven't experienced for a few years is an anti fungal wax.
The grower treats the peppers with the wax and the outside of the pepper
does not rot, dry or go bad in any way.
BUT: --- The inside does.

When those 'persons' were using that wax here the peppers felt sticky at the
store, and when the store managers finally understood what was going on they
were very angry and possibly? Very Very angry.

"Ellen K." > wrote in message
...
>
> "Ellen K." > wrote in message
> ...
>> Lately a lot of the green and red peppers I've bought have brown
>> something on areas of their inner surface. It looks ughy so I've been
>> cutting those parts out and trashing them, but I'd like to know what this
>> is. Maybe some kind of fungus?
>>
>
> Here's what I think is the right answer, from SDT on rec.food.preserving
> (Thanks for the pointer, Nick!) :
>
> I thing I haven't experienced for a few years is an anti fungal wax.
> The grower treats the peppers with the wax and the outside of the pepper
> does not rot, dry or go bad in any way.
> BUT: --- The inside does.
>
> When those 'persons' were using that wax here the peppers felt sticky at
> the
> store, and when the store managers finally understood what was going on
> they
> were very angry and possibly? Very Very angry.

Interesting!

Now if I could just find out what is going on with the bananas. I know
people here probably won't know because they don't buy bananas.

At one store in particular, the bananas I buy there never seem to ripen on
the outside. I've had them for two weeks but they are still green and hard
to the touch on the outside. But inside? Total much!

This was mentioned on the food newsgroup. It is happening all over the
country but nobody knows why.

I have bought bananas from other stores and that didn't happen.

"Julie Bove" > wrote in message
...
>
> "Ellen K." > wrote in message
> ...
>>
>> "Ellen K." > wrote in message
>> ...
>>> Lately a lot of the green and red peppers I've bought have brown
>>> something on areas of their inner surface. It looks ughy so I've been
>>> cutting those parts out and trashing them, but I'd like to know what
>>> this is. Maybe some kind of fungus?
>>>
>>
>> Here's what I think is the right answer, from SDT on rec.food.preserving
>> (Thanks for the pointer, Nick!) :
>>
>> I thing I haven't experienced for a few years is an anti fungal wax.
>> The grower treats the peppers with the wax and the outside of the pepper
>> does not rot, dry or go bad in any way.
>> BUT: --- The inside does.
>>
>> When those 'persons' were using that wax here the peppers felt sticky at
>> the
>> store, and when the store managers finally understood what was going on
>> they
>> were very angry and possibly? Very Very angry.
>
> Interesting!
>
> Now if I could just find out what is going on with the bananas. I know
> people here probably won't know because they don't buy bananas.
>
> At one store in particular, the bananas I buy there never seem to ripen on
> the outside. I've had them for two weeks but they are still green and
> hard to the touch on the outside. But inside? Total much!
>
> This was mentioned on the food newsgroup. It is happening all over the
> country but nobody knows why.
>
> I have bought bananas from other stores and that didn't happen.

As you surmised, I'm unable to help since I don't buy bananas. But maybe
someone else will reply.

On 23/10/2010 12:33 PM, Alan S wrote:
> On Fri, 22 Oct 2010 14:22:33 -0700, "Julie Bove"
> > wrote:
>
>> Interesting!
>>
>> Now if I could just find out what is going on with the bananas. I know
>> people here probably won't know because they don't buy bananas.
>>
>> At one store in particular, the bananas I buy there never seem to ripen on
>> the outside. I've had them for two weeks but they are still green and hard
>> to the touch on the outside. But inside? Total much!
>>
>> This was mentioned on the food newsgroup. It is happening all over the
>> country but nobody knows why.
>>
>> I have bought bananas from other stores and that didn't happen.
>
normally nana's are transported long distance under refrigeration and
then gassed to rush ripen them (big sealed room gas introduced) if the
gas is omitted or insufficient the inside ripens but the fruit doesn't
take on the deep yellow and the flesh just under the skin is very firm
In future expose the fruit to sunlight for a day or two and it will
turn nicely

"Alan S" > wrote in message
...
> On Fri, 22 Oct 2010 14:22:33 -0700, "Julie Bove"
> > wrote:
>
>>Interesting!
>>
>>Now if I could just find out what is going on with the bananas. I know
>>people here probably won't know because they don't buy bananas.
>>
>>At one store in particular, the bananas I buy there never seem to ripen on
>>the outside. I've had them for two weeks but they are still green and
>>hard
>>to the touch on the outside. But inside? Total much!
>>
>>This was mentioned on the food newsgroup. It is happening all over the
>>country but nobody knows why.
>>
>>I have bought bananas from other stores and that didn't happen.
>
> That is usually an indicator that the bananas have been stored or
> shipped in a way that delays natural ripening. I don't know what the
> technique is, but that is the result.
>
> I live in a banana-growing region.

Okay, thanks! I used to buy those mini bananas because even before diabetes
struck, I could only eat that much. They never ever reached a point where I
could eat them.

"atec77" > wrote in message
...
> On 23/10/2010 12:33 PM, Alan S wrote:
>> On Fri, 22 Oct 2010 14:22:33 -0700, "Julie Bove"
>> > wrote:
>>
>>> Interesting!
>>>
>>> Now if I could just find out what is going on with the bananas. I know
>>> people here probably won't know because they don't buy bananas.
>>>
>>> At one store in particular, the bananas I buy there never seem to ripen
>>> on
>>> the outside. I've had them for two weeks but they are still green and
>>> hard
>>> to the touch on the outside. But inside? Total much!
>>>
>>> This was mentioned on the food newsgroup. It is happening all over the
>>> country but nobody knows why.
>>>
>>> I have bought bananas from other stores and that didn't happen.
>>
> normally nana's are transported long distance under refrigeration and then
> gassed to rush ripen them (big sealed room gas introduced) if the gas is
> omitted or insufficient the inside ripens but the fruit doesn't take on
> the deep yellow and the flesh just under the skin is very firm
> In future expose the fruit to sunlight for a day or two and it will turn
> nicely

Okay. Thanks!

In article >,
"W. Baker" > wrote:

> I no longer buy bananas since Syd died. He loved them, half on his
> breakfast cereal the the other half as a snakc or part of his lunch. I
> would occasionally eat a slice form his breakfast banana half. He also
> had other fruits like berries, peaches, etc on that cereal. If nothing
> else was available, he woudl have the whole banana. I kind of miss having
> them around, as I miss havign im around, bu I must get on with my life,
> bananaless.

My paternal grandfather had an idiosyncratic routine with bananas. He
had 2/3 of a banana each morning -- on his cereal I believe. This was
why one would frequently find either 1/3 or 2/3 of a banana in their
fruit bowl. One day he'd eat 2/3 and leave 1/3. The next day he'd eat
that 1/3 and 1/3 of another. The third day he'd eat the remaining 2/3,
and there would end up being only whole bananas in the fruitbowl. The
bananas would keep just fine with the cut end just browning a bit.

About 20 years ago I was on a kick of having Barbara's fruit juice
sweetened corn flakes for breakfast, and I adopted my grandfather's
banana routine. Man-oh-man, were those corn flakes with sliced banana
good. *sigh* I do love my bacon and eggs, but I miss that bowl of
cereal. I hate to think now of how many grams of carb there were in
those flakes, banana, and milk.

PP

"Peppermint Patootie" > wrote in message
...
> In article >,
> "W. Baker" > wrote:
>
>> I no longer buy bananas since Syd died. He loved them, half on his
>> breakfast cereal the the other half as a snakc or part of his lunch. I
>> would occasionally eat a slice form his breakfast banana half. He also
>> had other fruits like berries, peaches, etc on that cereal. If nothing
>> else was available, he woudl have the whole banana. I kind of miss
>> having
>> them around, as I miss havign im around, bu I must get on with my life,
>> bananaless.
>
> My paternal grandfather had an idiosyncratic routine with bananas. He
> had 2/3 of a banana each morning -- on his cereal I believe. This was
> why one would frequently find either 1/3 or 2/3 of a banana in their
> fruit bowl. One day he'd eat 2/3 and leave 1/3. The next day he'd eat
> that 1/3 and 1/3 of another. The third day he'd eat the remaining 2/3,
> and there would end up being only whole bananas in the fruitbowl. The
> bananas would keep just fine with the cut end just browning a bit.
>
> About 20 years ago I was on a kick of having Barbara's fruit juice
> sweetened corn flakes for breakfast, and I adopted my grandfather's
> banana routine. Man-oh-man, were those corn flakes with sliced banana
> good. *sigh* I do love my bacon and eggs, but I miss that bowl of
> cereal. I hate to think now of how many grams of carb there were in
> those flakes, banana, and milk.

I tried those corn flakes once when I was pregnant. I didn't like them at
all. But then I don't think I had ever eaten any corn flakes before. I
never ate much cereal as a child. More recently I bought a box of corn
flakes to get the free Tony The Tiger shopping bag that came with them. I
didn't like those either.

I never liked any fruit on my cold cereal. It just seemed like a weird
combination of things. I do like cooked apples in oatmeal though.

"Julie Bove" > wrote in message
...
>
>
> I never liked any fruit on my cold cereal. It just seemed like a weird
> combination of things. I do like cooked apples in oatmeal though.
>

<SIGH> All those years of shredded wheat with blueberries and 1% milk,
believing I was eating such a healthy breakfast...

"Storrmmee" > wrote in message
...
>i think they use that chemical that is used in green bags only a huge
>amount of it in refridgeration, i seem to remember reading or hearing this
>somewhere, Lee

I tried the green bags and they were horrible! Made bananas go to mush
overnight and weren't very good for celery or greens either.

i love them can't use for onions, but everything else worked wonderfully,
Lee
"Julie Bove" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>>i think they use that chemical that is used in green bags only a huge
>>amount of it in refridgeration, i seem to remember reading or hearing this
>>somewhere, Lee
>
> I tried the green bags and they were horrible! Made bananas go to mush
> overnight and weren't very good for celery or greens either.
>

"Storrmmee" > wrote in message
...
>i love them can't use for onions, but everything else worked wonderfully,
>Lee

They (green bags) didn't work for me at all. I have a three tiered bin for
onions and another bin for potatoes. Alas I use very few of either now that
husband isn't home. Actually the last few times he has been home, I didn't
use many either. He's on some sort of strange diet again.