Effects of Oxygen and Carbon Dioxide on Respiration, Storage Life, and Organic Acids of Green Bananas

Abstract

Green bananas were held in humidified gas streams comprising air (control); "high carbon dioxide" (A) (5% CO2, 20% O2,75% N2); "low oxygen" (B) (0% CO2, 3%,02,97% N2); "high carbon dioxide-low oxygen" (C) (5% CO2, 3% O2, 92% N2). Ripening in A, B, and C was delayed at least 2, 8, and 12 times respectively compared with air. These three gas streams also reduced the rates of oxygen uptake by the fruit but increased the total oxygen uptake over the period before the beginning of the respiratory climacteric.