STORAGE CONDITIONS AND RIPENING OF 2 CULTIVARS OF BANANA

Two Malaysian cultivars of banana (Musa sapientum 'Pisang Embun' and 'Pisang Rastali') were used to study some of the physiological changes that occur during ripening and storage. The fruits were subjected to different temperatures and storage atmospheres and the metabolism monitored by measuring the amount of carbon dioxide (CO2) and ethylene (C2H4) evolved. A close parallel was observed between the respiratory climacteric and the rise in ethylene evolution of both cultivars. The rate of ripening could be reduced by refrigeration, but below 10°C the fruits suffered chilling-injuires. High levels of CO2 appeared to harm the bananas although the green life was prolonged. Removal of C2H4 extended the green life of stored fruit. Storage under low humidity and low CO2 concentrations reduced the green life slightly, and fruit quality was slightly impaired. Recommended storage conditions are: temperature, 20°C; athmosphere, continual C2H4 removal and low (5-10% v/v) CO2 concentrations; humidity, about 80%. Application of exogenous C2H4 was the best method of hastening ripening without loss in fruit quality or flavour. Application of indole acetic acid (IAA) accelerated ripening in 'Pisang Rastali', but had no effect on 'Pisang Embun'. © 1979.