Commercially grown tomatoes are gassed to "ripen" them
Commercially grown tomatoes are picked green, refigerated and then gassed (commonly while they are in transit inside a tractor trailer) using a specific gas that causes them to appear ripe by the time they reach the grocery store. By doing this the tomatoes are firm and tolerate travel and handling without bruising or rupturing. Bananas are done the same way before they leave the warehouse destined for the store. The gas causes the color to change and the texture to soften within just a few days. They are not the same as vine ripened tomatoes or probably bananas either. I have likely never tasted a naturally ripened banana because virtually all are imported by ship in their green state, which takes quite some time to accomplish. I would expect this force ripening to have much more to do with the taste, smell and texture than genetics.
