15 - arapia banana ripening 2017 - postharvestpostharvest.ucdavis.edu/files/261293.pdf · 5 banana...
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Banana Ripening
Ethylene Induces Ripening of Various Banana and Plantain Cultivars
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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
consumption3
Maturity is based on finger caliber and shape
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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
70
Mg
CO2
per K
g Fr
uit P
er H
r
120
100
80
60
40
20
0
Time in Days2 4 6 8 10 12 14 16 18
Note the 5-Fold Increase in Respiration Rate (Carbon dioxide production) as Bananas Ripen from Stage 1 or 2 to Stage 4.
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Low Relative Humidity Induces Browning of Surface Abrasions on Bananas
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Unbruised Bruised 15
Delaying Ripening of Bananas
Manipulation of ripening temperature
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”)
or
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Banana Ripening Temperature
65
60
5540 8
Bana
naTe
mpe
ratu
re
soft pulp above 65°F
chilling below 56°F
4 day cycle
7 day cycle
vent to control CO2
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15
161718°C°F
C2H4
Ripening time (days)17
Extending Yellow-life of Bananas by Modified Atmospheres
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Effect of Temperature on Deterioration of Bananas
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Chilling Injury Symptoms
Bronzing of Fingers (dull color)
Discoloration on inner side of peel
Other symptoms: failure to ripen; flesh browning (in severe cases) 20
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Effect of Temperature on Development of Chilling Injury Symptoms
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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%
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Thank you for your attention