MATURITY & QUALITY
Maturity Indices
Degree of fullness of the fingers, i.e., disappearance of angularity in a cross section. Bananas are harvested mature-green and ripened upon arrival at destination markets since fruits ripened on the plant often split and have poor texture.
Quality Indices
- Maturity (the more mature the better the quality when ripe)
- finger length (depending on intended use and demand for various sizes)
- freedom from defects, such as insect injury, physical damage, scars, and decay.
- As bananas ripen their starch content is converted into sugars (increased sweetness). Other constituents that influence flavor include acids and volatiles.
TEMPERATURE & CONTROLLED ATMOSPHERE (CA)
Optimum Temperature
13-14°C (56-58°F) for storage and transport
15-20°C (59-68°F) for ripen
Optimum Relative Humidity
90-95%
Rates of Respiration Production
| Temperature | 13°C (56°F) | 15°C (59°F) | 18°C (65°F) | 20°C (68°F) |
| ml CO2/kg·hr1, 2 | 10-30 | 12-40 | 15-60 | 20-70 |
1Low end for mature-green bananas and high end for ripening bananas
2To calculate heat production multiply ml CO2/kg·h by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day.
Rates of Ethylene Production
| Temperature | 13°C (56°F) | 15°C (59°F) | 18°C (65°F) | 20°C (68°F) |
| ul C2H4/kg·hr1 | 0.1-2 | 0.2-5 | 0.2-8 | 0.3-10 |
1Low end for mature-green bananas and high end for ripening bananas
Responses to Ethylene
Most commercial cultivars of bananas require exposure to 100-150 ppm ethylene 24-48 hours at 15-20°C (59-68°F) and 90-95% relative humidity to induce uniform ripening. Carbon dioxide concentration should be kept below 1% to avoid its effect on delaying ethylene action. Use of a forced-air system in ripening rooms assures more uniform cooling or warming of bananas as needed and more uniform ethylene concentration throughout the ripening
Responses to Controlled Atmospheres (CA)
- 2-5% O2 and 2-5% CO2
- CA delays ripening and reduces respiration and ethylene production rates.
- Postharvest life potential of mature-green bananas: 2-4 weeks in air and 4-6 weeks in CA at 14°C (58°F)
- Exposure <2% O2 and/or >7% CO2 may cause undesirable texture and flavor.
- Use of CA during transport to delay ripening has facilitated picking bananas at the full mature stage.
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