Effect of maturity, damage, and humidity on the ripening of plantain and cooking banana. [Poster paper]
1994
Ferris, R.S.B. (International Inst. of Tropical Agriculture, Ibadan (Nigeria). Plantain and Banana Improvement Programme) | Wainwright, H. (Natural Resources Inst., Chatham Maritime (United Kingdom)) | Thompson, A.K. (Cranfield Inst. of Technology, Bedfordshire (United Kingdom). Silsoe College)
In experiments on bananas and plantain fruit it was found that abrasion caused the most significant reduction in ripening period. Abrasion caused an increase in peel permeability to water vapour. A simple manipulation of ripening environment (high humidity storage) could enable a retailer to avoid the detrimental effects of peel damage.
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