Banana Ripening

Ethylene is Required to Induce Banana Ripening

Ethylene Induces Ripening of Various Banana and Plantain Cultivars 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

Maturity is based on finger caliber and shapeMaturity Stages of Banana Fruits

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%

0

Mg

CO

2p

er K

g F

ruit

Per

Hr

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.

Effect of Temperature During Ripening on Banana Quality Attributes

Banana Pulp Temperatures (°C) During Ripening

Period after initiation of ripening (days)

Total ripening period (days)a

4 5 6 7

1 18 17 17 16

2 18 17 17 16

3 17 17 16 16

4 16 17 16 16

5 16 16 16

6 15 15

7 15

a Period to reach color-stage 4 (more yellow than green)Source: United Fruit Co. (1961)

Low Relative Humidity Induces Browning of Surface Abrasions on Bananas

Unbruised Bruised

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

Banana Ripening Temperature

65

60

5540 8

Ban

ana

Tem

per

atu

re

soft pulp above 65°F

chilling below 56°F

4 day cycle

7 day cycle

vent to control CO2

14

15

16

17

18

°C°F

C2H4

Ripening time (days)

Extending Yellow-life of Bananas by Modified Atmospheres

Extending Yellow-life of Bananas by 1-methylcyclopropene

Effect of Temperature on Deterioration of Bananas

Chilling Injury Symptoms

Bronzing of Fingers (dull color)

Discoloration on inner side of peel

Other symptoms: failure to ripen; flesh browning (in severe cases)

Effect of Temperature on Development of Chilling Injury Symptoms

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%

Thank your for your attention

Changes in Banana Respiration Rates with Ripening

Changes in Banana Respiration Rates with Ripening

Ripeness Ripeness

StageStage Test 1Test 1 Test 2Test 2

11 2828--3333 1919--2323

22 4545--4949 1515--2626

33 6767--109109 6464--7070

44 8383--115115 5656--6262

55 8989--121121 5353--6868

66 9090--114114 7070--8181

77 108108--142142 6464--6969

Range of respiration ratesRange of respiration ratesml/kg.hr at 20ml/kg.hr at 20°°C (68C (68°°F)F)

Changes in Banana Ethylene Production Rates with Ripening

Changes in Banana Ethylene Production Rates with Ripening

Ripeness Ripeness

StageStage Test 1Test 1 Test 2Test 2

11 0.070.07--0.090.09 0.290.29--0.410.41

22 0.580.58--0.630.63 0.290.29--0.440.44

33 5.005.00--6.506.50 1.471.47--1.711.71

44 2.202.20--2.902.90 1.281.28--1.821.82

55 6.806.80--9.019.01 1.781.78--3.003.00

66 6.906.90--7.907.90 0.680.68--1.111.11

77 6.506.50--7.607.60 6.206.20--8.928.92

Range of ethylene production ratesRange of ethylene production rates((µµl/kg.hr) at 20l/kg.hr) at 20°°C (68C (68°°F)F)

Bananas ClimactericChilling Sensitive

Banana Ripening

Chart

Banana Ripening

Chart

Control Chilled Control Chilled

Symptoms of Chilling Injury on Bananas

Symptoms of Chilling Injury on Bananas

• Skin discoloration (dull color)

• Browning of the inner side of the peel

• Failure to ripen

• Browning of the flesh (in severe cases)

• Skin discoloration (dull color)

• Browning of the inner side of the peel

• Failure to ripen

• Browning of the flesh (in severe cases)