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Heat melts it and makes it nasty... Cold freezes it and makes it hard to eat (unless it has co-co on it)
Certain enzymes in bananas covert the starch in bananas into sugar. This is part of the ripening process, which causes the fruit to be sweeter and softer as the conversion takes place. Temperature has an affect on these enzymes in such a manner as to cause the conversion to accelerate and, thereby, the ripening process to accelerate.

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