1984 Volume 53 Issue 1 Pages 66-78
Ripening characteristics of‘Cavendish’bananas were investigated, especially on the plant at plantation in the Philippines and off the plant after transport to Japan. (This strain should be accurately referred to‘Giant Cavendish’, belonging to Musa AAA group, Cavendish subgroup, and have been occupied the majority of banana trade in Japan.)
Commercial bananas were ripened at temperature of 15, 20, 25, 30 and 35°C without ethylene treatment, or at 20°C with ethylene treatment at various concentrations of 1-5000ppm. Temperature of 30°C and above inhibited the degreening of skin and particularly 35°C produced fruit known as“boiled”or“cooked”. Normal ripening was observed at 15°C except the disappearance of green tips even at the final stage of ripeness. Temperatures ranging from 20 to 25°C seemed to be optimal far the ripening of‘Cavendish’fruit. No difference in any aspect of ripening was found among fruits treated with various concentrations of ethylene.
‘Cavendish’bananas at the plantation in the Philippines did not ripen enough for eating while attached on the plant, but finally became yellow with splitting approximately 120 days after flowering. Little changes in carbon dioxide production and in sugar content with very low levels were observed, and also no evolution of ethylene was found during the development on the plant until splitting occurred. About 90 days after flowering, however, physiological ripening seemed likely to start from the findings that organic acid sharply increased coinciding with decreasing of starch.
Fruits were harvested 65, 75, 85, 95 and 105 days after flowering, and ripened at 25°C after transport to Japan. Bananas for 65 or 75 days had more than 10 days of green-life, while those for 85 or 95 days had less than 4 days of it. Fruits harvested at 105 days lost their green-life on the boat with yellowing. In any ripening aspect after onset of climacteric, however, little difference was found