Farmers select for traits that increase profit. Since most markets don't let customers actually taste the product, they aren't choosing to buy it on that quality, and no one in the commercial space is trying to optimize it.
Instead customers are buying fruit that LOOKS good - big, bright, colorful, blemish-free (survives transport without damage).
So farmers plant fruits that will look good, survive transport, and have large yields. Unfortunately optimizing those qualities tends to get you terribly bland tasting fruit.
Ironically - pre-industrial revolution, when most fruits were grown and consumed locally, it was the opposite - people tended to select for fruits that were good tasting.
Baby carrots are carved from disfigured (but otherwise edible) carrots, because otherwise most people won't buy disfigured carrots.
Real baby carrots are very nice, but tender roots from forked carrots (that would be otherwise discarded when are perfectly ok to eat), is a tradeoff solution and decent replacement
I'm thinking back almost 50 years ago, the Kilimanjaro base camp. Our group (traveling Johannesburg to London overland, Kilimanjaro was simply a stop along the way) bought an entire stalk of bananas. It sat there for some days as we ate the tiny but oh-so-tasty bananas. It wasn't finished when it was time to head out. When we stopped for lunch it was thrown away as it was an inedible mess. Admittedly, it had simply been sitting on a seat in a truck and the roads were bad, but bananas are pretty hard to protect. (And anyone trying to ship them out of there would have had to use the same roads.)
I used to like bananas, but after that experience grocery store bananas hold little interest for me.
There are companies working very hard at developing new variants of fruits and vegetables that grow faster, are less susceptible to pests, don’t get damaged as much in transit, look like what consumers expect them to look like (no matter what the reality is), and smell good. Unfortunately, taste is never there. For instance have you ever noticed how hard tomatoes skin is at the supermarket vs the ones you grow yourself or even the “heirloom” variety? Tougher skin is not very pleasant but they survive shipping better.
This is my hypothesis why fruits and vegs used to taste so much better. It’s gotten worse over time with each generation of hybrids.