FORCED RIPENING OF BANANAS: EVALUATION OF THE AFTER TREATMENT TEMPERATURE
Ethylene induction (forced ripening) resulted in fruit from which the ethylene release was very difficult to control by temperature. Fruit respiration was very intense but still responding to temperature after en ethylene treatment. Consumer parameters did change fast after ripening induction and where almost out of temperature control. Electrical impedance followed the ‘classical’ ripening characteristics of the fruit. The use of temperature control instead of ethylene treatment for ripening induction is proposed.