Unformatted text preview: Maturity Stages of Banana Fruits Postharvest Biology and Technology of Bananas Adel Kader UC Davis 1 Mobile Banana Packing slides were provided by Jerome Diaz Banana Packing slides provided by Jerome Diaz 2 3 Ripening Conditions for Bananas
Fruit temperature: Relative humidity: Ethylene concentration: Duration of exposure to ethylene: Carbon dioxide: 14 to 18°C (58-65°F) 18° (5890-95% 90100-150ppm 10024-48 hours 24Adequate air exchange to prevent accumulation of CO2 above 1% 4 Dole Banana Color Chart Ripeness Stages of Plantains 5 Banana Ripeness Chart 6 Quality of Ripe Banana Depends on:
• Maturity at harvest (more mature better quality) • Minimize abrasions and bruising injuries • Reduced postharvest water stress • Avoid chilling injury • Using optimum ripening conditions • Expedited handling between harvest and consumption 7 Respiratory Pattern of Bananas Related to Ripening Stages
120 Mg CO2 per Kg Fruit Per Hr 100 80 60 40 20 0 0 2 4 6 8 10 12 14 16 18 Time in Days 8 Abrasion/scuffing followed by browning, which is accelerated by water loss Delaying Ripening of Bananas
Keep in air at 13°C (56°F) or Keep in 2 to 5% O2 + 2 to 5% CO2 at 15°C (59°F)
Impact bruising due to dropping a box of bananas from ~ 1 m 9 10 Symptoms of Chilling Injury on Bananas
• Skin discoloration (dull color) • Browning of the inner side of peel • Failure to ripen • Browning of the flesh (in severe cases) Control Chilled Control Chilled 11 Crown rot caused by several fungi: Fusarium roseum, Lasiodiplodia theobromae, Thielaviopsis paradoxa, Colletotrichum musae Lasiodiplodia stem-end rot (L. theobromae) 12 ...
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This note was uploaded on 12/30/2010 for the course POM 212 taught by Professor Kadermitcham during the Spring '05 term at UC Davis.
- Spring '05