Abstract
Abstract Green, unripe banana fruits (Dwarf Cavendish) were stored in sealed polyethylene bags with and without potassium permanganate (KMnO4). Some fruits were triggered to ripen by ethylene before sealing the bags and in some of them ethylene was injected after sealing. The presence of ethylene stimulated pectin methyl esterase (PME) activity and starch hydrolysis and caused softening, but color change was inhibited by high concentrations of carbon dioxide. It is suggested that in the presence of high carbon dioxide and low oxygen concentrations, ethylene acts in different ways on the coloring and the softening processes of banana fruits.
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