Abstract
Spraying with 5ml of 40% or 60% ethanol per 6l container advanced the ripening of Cavendish bananas stored at 20°C by 1-3 days. The more rapid rate of ripening in the treated fruits resulted in lower starch content and higher contents in total sugar, sucrose and reducing sugar compared with the control. α-Amylase activity was generally higher in fruits treated with 40% or 60% ethanol. The increase in the activity of the enzymes occurred much later than the commencement of starch hydrolysis.
