Ethylene is Required to Induce

Banana Ripening

Banana
Ripening

Ethylene Induces Ripening of Various Banana

Quality of Ripe Banana Depends On:
and Plantain Cultivars

• 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 shape

Maturity 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%
 Note the 5-Fold Increase in Respiration Rate (Carbon dioxide
production) as Bananas Ripen from Stage 1 or 2 to Stage 4.

120

Mg CO2 per Kg Fruit Per Hr

100

80

60

40

20

0
0 2 4 6 8 10 12 14 16 18
Time in Days

Effect of Temperature During Ripening on Banana Pulp Temperatures (°C)

Banana Quality Attributes
During Ripening
Period after initiation Total ripening period (days)a
of ripening (days) 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 Banana Ripening Temperature

°F vent to control CO2 °C
Manipulation of ripening temperature 65
C2H4
soft pulp above 65°F 18
or
Temperature

4 day cycle 17
Keep in 2 to 5% O2 + 2 to 5% CO2 at 7 day cycle
Banana

16
60
15°C (59°F) 15

Use 1-MCP (delays 1-3 days, delays chilling below 56°F

14
55
“sugar spotting”) 0 4 8
Ripening time (days)
 Extending Yellow-life of Bananas by Extending Yellow-life of Bananas by
Modified Atmospheres 1-methylcyclopropene

Effect of Temperature on Deterioration

of Bananas

Effect of Temperature on Development of

Chilling Injury Symptoms Chilling Injury Symptoms

Bronzing of Fingers (dull Discoloration on inner side

color) of peel

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

 Ripening Conditions for Bananas

Fruit temperature: 14 to 18°C (58-65°F)

Relative humidity: 90-95% Thank your for your attention

Ethylene concentration: 100 ppm

Duration of ethylene: 24-48 hours

Carbon dioxide: Adequate air exchange to
prevent CO2 above 1%

Changes in Banana Respiration

Rates with Ripening

Range of respiration rates

ml/kg.hr at 20°
20°C (68°
(68°F)
Ripeness
Stage Test 1 Test 2
1 28-
28-33 19-
19-23
2 45-
45-49 15-
15-26
3 67-
67-109 64-
64-70
4 83-
83-115 56-
56-62
5 89-
89-121 53-
53-68
6 90-
90-114 70-
70-81
7 108-
108-142 64-
64-69

Changes in Banana Ethylene

Production Rates with Ripening
Range of ethylene production rates
(µl/kg.hr) at 20°
20°C (68°
(68°F)
Ripeness
Stage Test 1 Test 2
1 0.07-
0.07-0.09 0.29-
0.29-0.41
2 0.58-
0.58-0.63 0.29-
0.29-0.44
3 5.00-
5.00-6.50 1.47-
1.47-1.71
4 2.20-
2.20-2.90 1.28-
1.28-1.82
5 6.80-
6.80-9.01 1.78-
1.78-3.00 Bananas Climacteric
6 6.90-
6.90-7.90 0.68-
0.68-1.11
Chilling Sensitive
7 6.50-
6.50-7.60 6.20-
6.20-8.92
Banana
Ripening
Chart

Control Chilled Control Chilled

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)