Can I Eat Fruits and Vegetables that Softened or Yellowed?

Are blackened bananas and softened carrots, which we think they are unusable without microbial activity, actually suitable for consumption?
Fruits and vegetables convert the polysaccharides in their hard cell walls into simple sugars with the enzymes they contain in their cells. As a result of this reaction, fruits and vegetables soften and their sweetness increases. Although fruits and vegetables whose structure is changed only as a result of enzymatic reaction lose their quality, it is possible to use them by adding them into some recipes.
Another loss of quality is the blackening of the fruits. When an external intervention is made on the fruits, for example, when a process such as splitting into two is applied, browning occurs as a result of oxidation. The reason for this is that phenolic compounds, also known as antioxidants, located in the cell but localized at different points, and enzymes come together with external intervention and cause enzymatic color browning. Of course, this situation is not observed in every fruit. This enzymatic browning reaction is not observed in products with low or high levels of polyphenol oxidase enzyme activity, such as lemons, or products containing ascorbic acid. In industry, in order to preserve the final color of frozen products, ascorbic acid is usually added as an inhibitory agent for fruits and vegetables are generally boiled to inactivate enzymes.
In summary, we can state that even if the browned or softened fruits and vegetables lose their quality, they can be used in food or dessert recipes. Do not consume if color pigments have formed on the surface due to mold and if a bad odor is detected.

Source: https://www.gidabilgi.com/Makale/Detay/yumusayan-veya-sararan-meyve-veya-sebzeyi-tuketebilir-miyim-7dda76