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Rotten bananas undergo various chemical changes due to microbial activity and enzymatic processes. The starches in fresh bananas break down into simpler sugars, leading to increased sweetness. Additionally, the degradation of pectin results in a softer texture, while the production of volatile compounds contributes to the characteristic odor associated with decay. These changes can also lead to the formation of organic acids, which can affect the fruit's taste and overall composition.

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1w ago

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