
TY  - JOUR
A1  - Bagnato, N. 
A1  - Klieber, A. 
A1  - Barrett, R. 
A1  - Sedgley, M. 
T1  - Optimising ripening temperatures of Cavendish bananas var.  &#39;Williams&#39; harvested throughout the year in Queensland, Australia
JF  - Australian Journal of Experimental Agriculture
JO  - Aust. J. Exp. Agric.
Y1  - 2002
VL  - 42
IS  - 7
SP  - 1017
EP  - 1022
KW  - temperature, seasons, quality, shelf life.
UR  - https://doi.org/10.1071/EA01162 
N2  - Varying banana ripening temperatures were examined throughout the year to ensure optimum quality and shelf life of commercially ripened fruit in Australia. Cavendish bananas (var. &#39;Williams&#39;) were harvested throughout the year 2000 and were ripened at 14, 16, 18 and 20&#176;C with 300 &#956;L/L ethylene on 2 consecutive days until fruit were more yellow than green and then subsequently stored at 22&#176;C until the end of the experiment. Ripening bananas at 14 and 16&#176;C extended shelf life by up to 50 and 32%, respectively. However, ripening bananas at 14 and 16&#176;C did increase peel discolouration, especially on bananas chilled in the field in winter. Bananas ripened at 18 or 20&#176;C throughout the year had an average shelf life of 6 days and consistently lower peel discolouration. Therefore, ripening at 18 or 20&#176;C throughout the year results in a better visual appearance of the fruit, which is essential for consumers. 
ER  -

