Effect of temperature and period of storage on physical, biochemical and textural properties of banana during ripening

A study on the ripening behavior of Grand Naine variety of banana was conducted under controlled conditions. Green matured banana fruits treated with 100 ppm ethylene were stored at 15±1°C and 30±2°C, for different storage periods to study the physical, biochemical and textural changes associated with the ripening process. Ethylene treated bananas ripened at low temperature (15±1°C), had a firmer pulp, while those stored at higher temperature (30±2°C) had softer pulp. Total soluble solids, reducing sugars, total sugars, pulp to peel ratio and weight loss increased significantly, while acidity and firmness/hardness decreased with increase in the storage temperature and days. Higher temperature and longer storage time resulted in lower shelf life of the fruits.