Effects of short-term N2 treatments on ripening of banana fruit

Abstract

SummaryExperiments were conducted to evaluate the effects of anoxia treatments on banana fruit ripening. Pre-climacteric banana fruit were exposed to pure N2 for 0, 6, 9, 12 or 24 h, then stored for up to 3 weeks at 20°C and approx. 90% relative humidity. Changes in peel colour, fruit firmness and post-harvest life were evaluated. Ripening was inhibited most effectively in fruit exposed to N2 for 9 h. Furthermore, exposure of banana fruit to pure N2 gas for 9 h reduced the rates of ethylene production and respiration, as well as the activities of polygalacturonase and pectin methyl esterase. These results suggest that anoxia treatment is a feasible technology to inhibit ripening and extend the shelf-life of banana fruit.