Overwrapping can reduce water loss, but shrink wrapping could modify the atmosphere inside the package.

A common misconception regarding both USDA Certified Organic production and other variant certifying programs of organic produce production and handling is that no pesticides are used.

You might try salting the fruit (using either a dip or a spray) as an alternative.  Salt treatments (approximately 1% dip for 3 minutes) are commonly used for sun-dried tomatoes, and the

Most European pears require either a period of cold storage or treatment with ethylene gas for proper and timely ripening after harvest.

It is generally irresponsible to comment on the rejection of a delivered load of produce with such limited information.

I have not done a direct comparison between organically and conventionally produced bananas to be able to give you a specific answer.