EFFECTS OF ETHREL AND ETHYLENE ON THE RIPENING OF BANANAS
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.