EFFECT OF FRUIT SIZE AND TEMPERATURE ON THE SHELF LIFE AND QUALITY OF RIPE BANANA FRUIT

Abstract

A study was undertaken at Cranfield University, Silso College, UK during 1999. The objective was to investigate the effect of fruit size, ethylene and ripening temperature on the shell life and quality of ripe banana fruit. I was concluded that ethylene treatment with 1000 ppm for 24 hours proved better to initiate the ripening in both sizes {small and large) of banana. It was observed that there was no difference existed between shelf life of small or large size bananas of similar maturity. Speed of ripening between small and large fruit also did net vary significantly but total soluble solids were greater (22.7% and 22.6%) in smaller bananas than larger ones (22.0 and 21 7%) at 16°C and 18°C. For interaction between fruit size and colour stage, small bananas shawed & quicker and greater response to higher temperature at colour stage 3 than larger ones. The difference in ripening temperature used in Britain and other countries of Europe is due o their external appearance rather than internal quality.