The Influence of Ethylene, Oxygen, and Carbon Dioxide on the Ripening of Bananas

Abstract

The combined and separate influence of O2, CO2, and ethylene on the ripening of bananas was studied. A significant difference in behavior was observed between uninitiated and initiated green fruit. High CO2 concentrations and low O2 concentrations inhibited ethylene synthesis and ripening in uninitiated fruit, and low O2 concentrations greatly reduced the total respiration necessary for a given degree of ripening. This suggested that part of the climacteric rise was not absolutely necessary for ripening and may represent wasted energy. The influence of O2 and CO2 on the ethylene production rates suggested that one of the ways in which controlled atmosphere storage conditions retarded fruit ripening was through a reduction in rate of ethylene synthesis. Though both uninitiated and initiated bananas were green only the former could be preserved by controlled atmosphere conditions.