Please use this identifier to cite or link to this item:
|Scopus||Web of Science®||Altmetric|
|Title:||Optimising ripening temperatures of Cavendish bananas var. 'Williams' harvested throughout the year in Queensland, Australia|
|Citation:||Australian Journal of Experimental Agriculture, 2002; 42(7):1017-1022|
|Publisher:||C S I R O Publishing|
|N. Bagnato, A. Klieber, R. Barrett and M. Sedgley|
|Abstract:||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. 'Williams') were harvested throughout the year 2000 and were ripened at 14, 16, 18 and 20°C with 300 μL/L ethylene on 2 consecutive days until fruit were more yellow than green and then subsequently stored at 22°C until the end of the experiment. Ripening bananas at 14 and 16°C extended shelf life by up to 50 and 32%, respectively. However, ripening bananas at 14 and 16°C did increase peel discolouration, especially on bananas chilled in the field in winter. Bananas ripened at 18 or 20°C throughout the year had an average shelf life of 6 days and consistently lower peel discolouration. Therefore, ripening at 18 or 20°C throughout the year results in a better visual appearance of the fruit, which is essential for consumers.|
|Keywords:||temperature; seasons; quality; shelf life|
|Rights:||© CSIRO 2002|
|Appears in Collections:||Wine Science publications|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.