Maturation of Malaysian fruits.II Storage conditions and ripening of banana (Musa sapientum L. var "Pisang Emas")*

W.J Broughton, B.E Chan and H.L.Kho

Abstract

Physiological changes were measured during the ripening and storage of a local variety of banana - the "Pisang Emas". Fruits were subjected to different temperatures and storage atmospheres, and their rate of carbon dioxide and ethylene evolution measured. Temperatures of about 20^oC prolonged the storage life of the fruits while temperatures below 11^oC were detrimental causing chilling injuries. High humidity and removal of carbon dioxide enhanced ripening while low humidity adversely affected fruit quality. Storage life was prolonged by the removal of the ethylene produced. Recommended storage conditions are: temperature of about 20^oC, removal of ethylene and about 85% relative humidity in the storage atmosphere.

Full Text ( 349 KB )