3.1. Green ripening occurs in bananas but not in
plantains during storage in 20% CO2
Banana fruit peel fails to fully degreen but the pulp undergoes
normal softening and sweetening when the fruit
ripen
attemperatures above 24°C, known as green-ripening
(Blackbourn
et
al. 1990; Drury et al. 1999; Yang et al.
2009a, b). We found that green-ripening in bananas not
only occurred at high temperatures, but may also happened
in poorly ventilated environments even at optimum ripening
temperatures, 16–20°C. In poorly ventilated environments,
CO2
concentration is elevated due to the fruit respiration,
particularly at the climatic respiration peak of the fruits.
However, whether high CO2
conferred different effects on
the ripening patterns between the peel and pulp of bananas