Effects of Elevated CO2 Concentrations on the Ripening in Banana Fruit by Exogenous C2H4.

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  • 外生エチレンによるバナナ果実の追熟に及ぼす高濃度炭酸ガスの影響
  • ガイセイ エチレン ニ ヨル バナナ カジツ ノ ツイジュク ニ オヨボス コ

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Abstract

Green bananas were treated with 0 to 60% CO2 and 1 to 100 ppm C2H4 to study their interaction on the ripening process.<BR>1. The CO2 treatment did not block completely the initiation of ripening of banana by exogenous C2H4. When the concentration of applied C2H4 was kept constant and the CO2 concentration high, the appearance of the yellow pigment in the peel was delayed.<BR>2. The combination of various concentrations of CO2 and C2H4 on the respiratory climacterics in green banana, monitored with an automated microcomputer system, revealed that the onset of the climacteric rise of bananas under any CO2 concentration combined with 1 ppm C2H4 commenced simultaneously with fruits which were kept under air and 1 ppm C2H4. However, the progress of the climacteric rise was slower and the peaks were lower at high CO2 concentration than they were at low CO2 concentrations. With 60% CO2 and 100 ppm C2H4, the fruit color remained green until the end of the gas treatment, in spite of the slow respiratory rise and ripening of the flesh.<BR>Our results suggest that the elevated CO2 concentration has no effect on the initiationtime of banana ripening induced by exogenous C2H4 but lowers the progress rate of ripening.

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