Optimising ripening temperatures of Cavendish bananas var. 'Williams' harvested throughout the year in Queensland, Australia

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dc.contributor.authorBagnato, A.
dc.contributor.authorKlieber, A.
dc.contributor.authorBarrett, R.
dc.contributor.authorSedgley, M.
dc.date.issued2002
dc.description.abstractVarying 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.
dc.description.statementofresponsibilityN. Bagnato, A. Klieber, R. Barrett and M. Sedgley
dc.identifier.citationAnimal Production Science, 2002; 42(7):1017-1022
dc.identifier.doi10.1071/EA01162
dc.identifier.issn0816-1089
dc.identifier.urihttp://hdl.handle.net/2440/12945
dc.language.isoen
dc.publisherC S I R O Publishing
dc.rights© CSIRO 2002
dc.source.urihttps://doi.org/10.1071/ea01162
dc.subjecttemperature
dc.subjectseasons
dc.subjectquality
dc.subjectshelf life
dc.titleOptimising ripening temperatures of Cavendish bananas var. 'Williams' harvested throughout the year in Queensland, Australia
dc.typeJournal article
pubs.publication-statusPublished

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