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Optimising ripening procedures of Cavendish bananas throughout the year

Bagnato, N., Klieber, A., Barrett, B., and Sedgley, M.

1 Department of Horticulture, Viticulture and Oenology, Adelaide University, WaiteCampus, Glen Osmond, South Australia, 5064, Australia.

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Optimising Ripening Procedures of Cavendish Bananas Throughout The Year

Research into the regulation of ripening procedures on bananas throughout the year ( Musa acuminta , Cavendish var . ‘Williams’ ) was performed, because of uncertainty in optimum ripening temperatures . Bananas were ripened at 14 , 16 , 18 or 20 บ C, with 300 ต L / L ethylene at 95% RH in various months of the year and assessed for visual appearance, shelf life and internal qualities like aroma, pulp firmness and soluble solids.

Ripening temperatures influenced the appearance of the fruit and the shelf life of fruit throughout the year . Mild chilling of bananas harvested throughout the year did not reduce eating quality, even though fruit appeared dull . These findings benefit the understanding of banana ripening, and encourage improvements of postharvest handling of bananas in the industry.