Studies On Precise Ripening Technology Of Banana Fruit

Bananas are harvested when the fruits are green and hard,and although they could ripen under natural conditions after harvest,the fruit ripening unnormaly that fruit peel turn yellow unevenly,the flavor is poor,and it takes a long time to ripen.Therefore,in order to improve the quality and flavor of bananas,artificial ripening is required before commercialization around the world.However,the ripening technology for current domestic production of banana is extensive and non-standard rules,resulting in poor quality of the banana products,short shelf life and serious fruit rot.Therefore,research on the precision ripening technology of bananas is important to improving the quality and economic benefits of bananas industry.In this study,Brazil banana（Musa AAA group,cv.’Brazil’）was used to study the effects of ripening temperature and ripener concentration on post-harvest ripening,shelf life,peel color,peel and pulp hardness,and starch content of bananas during the shelf life.The effects on changes in enzyme activities,total starch content,amylose and amylopectin content,soluble sugar content,etc.,were studied,in order to provide a technical guidance forbanana fruit ripening.The main findings are listed as follows:1.After ripening with the same concentration of ethephon(1000μL·L^-1),within a certain temperature range,as the temperature increasing,the banana ripening faster and the related physiological changes increased,but the shelf life was reduced.Fruit repened at14°C,18°C,and 22°C,the ripening index（also known as the peel color grade）reached grade 3 to grade 4 which available for marketing on days 10,5,and 3,respectively.The hardness of banana peel and pulp decreased to the lowest on the 16th,10th,and 8th days,respectively.There was no significant difference in the flavor of the ripening banana after ripening in the above three groups.The amylase activities of three group of ripe banana fruits peaked on the 10th,8th,and 6th day,respectively,and the higher the temperature was,the faster the total starch content decreased and the faster the soluble sugar content increased.2.Under the same temperature conditions,the higher the ripener concentration was,the faster the ripening of bananas,and the faster the relevant physiological changes observed,but the shorter the shelf life was.Bananas ripening with 800μL·L^-11 and 400μL·L^-11 ethephon reached grade 3 to 4 repening index which available for marketing on the7th and 8th days,respectively,whereas the bananas in the control group were ripening slowly,that the ripening index was low than 3 grade on the 10th day.The peel and flesh firmness of 800μL·L^-11 and 400μL·L^-11 ethephon ripened bananas decreased to the lowest level on the tenth day.In the control group,the hardness of the bananas did not change much on the tenth day.There was no significant difference in the flavor of banana ripening between the two groups of ethephon-treated groups.The amylase activities of banana fruits treated with 800μL·L^-11 and 400μL·L^-11 ethephon peaked on the 6th and 4th day,respectively.The higher the ethephon concentration used,the lower the total starch content and the faster the soluble sugar content observed.In the control group without ethephon ripening,the amylase activities peaked on the 10th day,the total starch content decreased slightly,and the soluble sugar content had no change.3.During the ripening of banana,the starch content decreased with the increased of amylase activities.When the amylase activities was the highest,the total starch content decreased rapidly.4.Bananas for local sales or rush to market sales,it is recommended to choose 1000μL·L^-11 ethephon ripening treatment,placed at 22℃after ripening.Under this condition,banana fruit ripening faster,with better peel color and a certain duration of shelf life.For bananas that are transported for sale at longer distances or expected for a longer shelf life,a lower concentration of ethephon(400μL·L^-1)and a lower ripening temperature（18°C）can be selected although the ripening time is longer.However,bananas have a good commercial appearance,a longer shelf life,and less shelf-life loss.If bananas are urgently needed for ripening and marketing sales,the ripening agent concentration and ripening temperature can be appropriately increased,but the shelf life is shorter.If the temperature is too high,the banana fruit ripenig with green peel and a short shelf life.According to the actual conditions of the market,the length of the ripening time,the harvesting season and the fruit plumpness of banana harvested,the ripening technology conditions can be adjusted flexibly.