15 - arapia banana ripening 2017 - postharvestpostharvest.ucdavis.edu/files/261293.pdf · 5 banana...

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1 Banana Ripening Ethylene Induces Ripening of Various Banana and Plantain Cultivars 2 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 Maturity is based on finger caliber and shape 4

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1

Banana Ripening

Ethylene Induces Ripening of Various Banana and Plantain Cultivars

2

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

4

2

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.

8

3

Effect of Temperature During Ripening on Banana Quality Attributes

9 10

11 12

4

Low Relative Humidity Induces Browning of Surface Abrasions on Bananas

13 14

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

16

5

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

14

15

161718°C°F

C2H4

Ripening time (days)17

Extending Yellow-life of Bananas by Modified Atmospheres

18

Effect of Temperature on Deterioration of Bananas

19

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

21

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%

22

Thank you for your attention