Vol. 70 No: 1

Title:
Effect of Ethanol and Acetaldehyde on Banana Ripening

Authors:
K.S. HEWAGE, H. WAINWRIGHT and Y. LUO

pp: 51-56

Abstract:
Cavendish bananas when green and mature were treated with ethanol or acetaldehyde vapour to determine their effect on fruit ripening. Ethanol had little measurable effect on fruit ripening. However, acetaldehyde was effective at maintaining fruit firmness and preventing the rise in total soluble solids (TSS) and titratable acidity (TA) levels when 1 or 4 ml of acetaldehyde per kg of fruit was allowed to vapourise with the fruit in a 31 sealed container. Acetaldehyde vapour at the concentrations used caused discoloration of the fruit peel. Investigation of the methods and concentrations of acetaldehyde that do not cause peel discoloration yet delay ripening is still required.

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