Physiology, quality and storage life of cavendish bananas harvested at various stages of maturity
1996
Somchai Laylieam
At 25+-1 deg C, Williams, Grand Nain and Hochuchu bananas harvested 80, 90 and 100 days after inflorescence emergence, had a mean climacteric peak (CP) of 451.4, 449.2 and 419.0 mg CO2/kg/h, respectively 9, 9 and 8 days after harvest. The respective ethylene production peaks (EP) of 46.4, 44.6 and 45.5 micro l/kg/h occurred 8, 8 and 6 days after harvest. CP and EP appeared earlier as the fruit grew older. After harvest, Williams, Grand Nain and Hochuchu bananas had mean pulp firmness of 69.8, 69.0 and 60.8 newtons; starch content of 27.2, 27.3 and 22.9 percent; soluble solid (SS) of 3.5, 3.6 and 4.1 percent; titratable acidity (TA) of 0.04, 0.04 and 0.05 percent; and total sugars (TS) content of 1.6, 1.6 and 1.7 percent, respectively. Pulp firmness and starch content decreased but SS, TA and TS increased as the fruit grew older. After exposure to ethylene at 20+-1 deg C for 1 day, Williams, Grand Nain and Hochuchu bananas became ripe in 4.8, 4.9 and 3.7 days at 25 deg C with weight loss of 2.5, 2.4 and 1.9 percent, respectively. Time taken to reach an edible ripe stage and fruit weight loss decreased as the fruit grew older. Williams, and Grand Nain bananas had the highest eating quality after ripening with ethylene when harvested at 90 days. This was also the case for Hochuchu when harvested at 80 days. During storage at 14+-1 deg C and 85-90 percent RH, SS, TA and TS of all banana cultivars at three harvest stages increased with time in storage while pulp firmness and starch content decreased. All bananas stored for 3 weeks were still acceptable to consumers after ripening with ethylene.
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