Abstract
Banana (Musa spp.) is an important economic fruit crop in the tropics. Like other tropical fruits, banana fruits often develop physiological disorders upon ripening. Senescent spotting is widely distributed in banana fruits among other physiological disorders. Senescent spotting develops during the latter phase of ripening when the banana fruits are most desired. Bananas in AA Group have the most serious senescent spotting. Preharvest sprays of carbendazim and prochloraz solutions to banana bunches with and without bagging and postharvest dipping in benomyl and prochloraz solutions did not reduce the severity of senescent spotting. Modified atmospheres, surface coating, low temperature and heat treatment of banana fruits attaining yellow colour in the peel with green tip reduced the severity of senescent spotting considerably, while ripening processes and eating quality of the banana fruits were not altered.
