Ethylene Induces Ripening of Various Banana
and Plantain Cultivars
Banana
Ripening
2
Maturity is based on finger caliber and shape
Quality of Ripe Banana Depends On:
• Harvest maturity (more mature = better
quality)
• Minimizing abrasions and bruising
• Reducing postharvest water stress
• Proper temperature management
• Optimizing ripening conditions
• Expedited handling between ripening and
consumption
3
4
Ripening Conditions for Bananas
Fruit temperature:
14 to 18°C (58-65°F)
Relative humidity:
90-95%
Ethylene concentration: 100 ppm
Duration of ethylene:
24-48 hours
Carbon dioxide:
Adequate air exchange to
prevent CO2 above 1%
5
6
1
Note the 5-Fold Increase in Respiration Rate (Carbon dioxide
production) as Bananas Ripen from Stage 1 or 2 to Stage 4.
Mg CO2 per Kg Fruit Per Hr
120
100
80
60
40
20
0
0
7
2
4
6
8
10 12 14 16 18
Time in Days
8
Effect of Temperature During Ripening on
Banana Quality Attributes
9
10
11
12
2
Low Relative Humidity Induces Browning of Surface
Abrasions on Bananas
13
14
Delaying Ripening of Bananas
Manipulation of ripening temperature
or
Keep in 2 to 5% O2 + 2 to 5% CO2 at
15°C (59°F)
Use 1-MCP (delays 1-3 days, delays
“sugar spotting”)
Unbruised
Bruised
15
Banana Ripening Temperature
Banana
Temperature
°F
65
soft pulp above 65°F
°C
18
4 day cycle
17
vent to control CO2
C2H4
7 day cycle
16
Extending Yellow-life of Bananas by
Modified Atmospheres
16
60
15
14
chilling below 56°F
55
0
4
Ripening time (days)
8
17
18
3
Effect of Temperature on Deterioration
of Bananas
Chilling Injury Symptoms
Bronzing of Fingers (dull
color)
19
Effect of Temperature on Development of
Chilling Injury Symptoms
Discoloration on inner side
of peel
Other symptoms: failure to ripen; flesh browning (in severe cases)
20
Ripening Conditions for Bananas
Fruit temperature:
14 to 18°C (58-65°F)
Relative humidity:
90-95%
Ethylene concentration: 100 ppm
21
Duration of ethylene:
24-48 hours
Carbon dioxide:
Adequate air exchange to
prevent CO2 above 1%
22
Thank you for your attention
4