Ethylene concentrations and temperatures on degreening of bananas from a subtropical area

Abstract

Brazil is one of the largest banana producers and despite overall adequate climatic conditions to produce good quality fruit, postharvest handling procedures still are inappropriate. Only a few growers have degreening facilities at their groves. Mostly, bananas are prepared for the market by distributors. Two banana cultivars: Grande Naine (group AAA) and Prata Anã (AAB) were harvested from commercial groves and immediately submitted to degreening procedures in which three temperatures and four ethylene concentrations were evaluated. Bananas were degreened at 24 hour intervals at 13, 17 and 21 ºC with a commercial ethylene source (Banasil®) from which 12.5, 25, 50, and 100mL were placed in an ethylene generator. During the degreening process, ethylene concentrations in the degreening room were monitored for periods up to 6 hours. At the beginning of the degreening process and after three and five more days, epidermal color and pulp firmness were determined. Ethylene concentrations did not influence color changes and ripening processes of both cultivars. A maximum ethylene concentration (1,350 µL L-1) was determined in the degreening room when 100 mL of Banasil® was used at 21ºC. Even with the lowest Banasil® amount, a 90 µL L-1 ethylene peak was determined in the degreening room, enough to ripen adequately both cultivars. Degreening at 13 ºC delayed for two days the ripening of ‘Grande Naine’ bananas. ‘Grande Naine’ reached the fully ripe stage in four days while ‘Prata Anã’ completed ripening after three days. ‘Prata Anã’ bananas are more responsive to ethylene degreening than ‘Grande Naine’ bananas.

Managing the Production Processes - Optimization of the Technological Process of Banana Ripening by Applying the Simple Additive Weighting Method

“…Low ethylene concentration of 10 to 50 μL L -1 is sufficient for fruit ripening (Thompson & Seymour, 1982). Ethylene concentration of 1000 μL L -1 and fruit exposure to ethylene from 24 to 48 h are used for commercial ripening (Robinson, 1996;Thompson & Burden, 1995;Paulo et al, 2022). According to Whitehead (2012), ripening of banana fruit can be carried out at an ethylene concentration of 100-150 mL L -1 .…”