Effects of pre-storage in low oxygen or high carbon dioxide concentrations on delaying the ripening of bananas

Abstract

Exposure of preclimacteric bananas to low oxygen for several days followed by storage in air extended the time required for the fruit to ripen, as measured by the time to peak carbon dioxide and ethylene production, softening, loss of green skin colour, changes in soluble solids, titratable acid and pH. Optimal conditions were < 1 % oxygen for approximately 3 days. The addition of carbon dioxide did not improve the effect of low oxygen. Treatment of the fruit with ethylene (at 10 �l/l) before, during or after exposure to low oxygen reduced the time required for the fruit to ripen.