Ripening Characteristics of Commercial^|^lsquo;Cavendish^|^rsquo;Bananas Attached on the Plant in the Philippines, and Those Harvested at Different Maturities and Transported to Japan

Abstract

Ripening characteristics of 'Cavendish' bananas were studied on the plantation in the Philippines and after transport to Japan. Commercial bananas were ripened at 15[degrees] , 20[degrees] , 25[degrees] , 30[degrees] and 35[degrees] C without ethylene treatment, or at 20[degrees] C with ethylene treatment at various concn. of 1-5000 p.p.m. Temp. >30[degrees] C inhibited degreening of skin and 35[degrees] C produced 'cooked' fruit. Temp. 20-25[degrees] C seemed optimal for ripening. Cavendish bananas did not ripen enough for eating on the plant, but became yellow with splitting approx. 120 days after flowering. Physiological ripening occurred 90 days after flowering and was characterized by a sharp increase in organic acids and a corresponding decrease in starch. Fruits were harvested at 65, 75, 85, 95 and 105 days after flowering, and ripened at 25[degrees] C after transport to Japan. Bananas harvested at 65 or 75 days had 10 days green-life left, those harvested at 85 or 95 had <4 days, and those harvested after 105 days turned yellow on the boat. The ripening characteristics of Cavendish fruit are similar to the main Japanese commercial var. [From En summ.] *Copyright (1984) International Food Information Service (IFIS Publishing). All Rights Reserved.