Effect of storage temperature on ripening on banana (Musa spp)

Abstract

Harvesting maturity of fruits is an important aspect in determining the final quality in the market. Both immature and overripe fruits end up with mechanical damage and poor sensory quality. Banana is a climatic fruit which has a high respiration rate by increasing level of carbon dioxide during ripening and the production of ethylene dramatically increases. Ripening of banana is a biological process by the ripening hormone ethylene which is responsible for the changes in texture, softening and colour. When the banana ripens the peel colour changes, pulp is soften, flavour develops , total soluble solids change, sugar content increases, starch content decreases, moisture and weight are lost. In a study to evaluate the effect of temperature on the ripening of Fair-trade bananas (genus Musa) in the United Kingdom, bananas were stored in three different temperature (7 oC ,20 oC and 37 oC) for three week times and measurement of colour using CIElab colour scale, weight and pulp to peel ratio were carried out each week. There was a significant difference obtained for a* (greenness to redness) value (p = 0.52919) and no significant difference was obtained for b* (blueness to yellowness) with storage temperature. Weight loss and increase in pulp to peel weight ratio were observed in the different temperature storage of bananas with time. Among three different storage temperatures used, 20 oC was considered as a better ripening temperature in the United Kingdom in order to obtain a good yellow colour.