Bananas are typically picked green and are ripened in holding rooms once they reach Canada. These rooms are filled with ethylene gas to induce ripening. The vivid yellow colour that we typically associate with a ripe banana is a side effect of this artificial ripening process.
Further research into the banana and how it is brought to our grocery shelves has led to the discovery that the Cavendish banana, the cultivar most often found in your grocery store is heading to extinction.
Due to the impending doom of the Cavendish banana the race is now on to raise an experimental breed to replace the Cavendish (one with the same texture and taste) or to bioengineer a tougher strain of the Cavendish by crossing its DNA with other species in the hopes of creating a cultivar which is resistant to the Panama fungus.