EFFECTS OF ETHREL AND ETHYLENE ON THE RIPENING OF BANANAS

J. Henze, M. Pekmezci, H. Baumann, C.U. Ziraat Fakültesi
Studies were made to determine the effects of ethrel, ethylene and temperature on the ripening of bananas. Green Cavendish bananas were treated with 1000 and 10000 ppm ethrel for 5 minutes and 1000 ppm ethylene for 24 hours or 48 hours at 16°C, 18°C and 20°C. During ripening we determined the colour of the peel using a 'Reflectance Spectrophotometer', the content of glucose, fructose, sucrose and starch by enzymatic analysis as well as respiration rates of the fruits.

Rapidity of the degreening processes was correlated to rising temperatures, increasing concentrations of the ripening hormones and time of incubation. An acceptable colour of the peel as well as ripeness of the fruit was determined 5 to 8 days after initiating treatment. During ripening the amount of starch decreased continuously whereas the amounts of glucose, fructose and sucrose increased. Ethrel, ethylene and temperature promoted respiration and ripening of the fruits. High concentrations and/or a prolonged treatment with ethrel and ethylene caused intensive respiration. The highest respiration rate was determined after treating the samples with 1000 ppm ethylene for 48 hours at a given temperature.

Henze, J., Pekmezci, M., Baumann, H. and Ziraat Fakültesi, C.U. (1983). EFFECTS OF ETHREL AND ETHYLENE ON THE RIPENING OF BANANAS. Acta Hortic. 138, 173-178
DOI: 10.17660/ActaHortic.1983.138.19
https://doi.org/10.17660/ActaHortic.1983.138.19

Acta Horticulturae