
%0 Journal Article
%A Bagnato, N. 
%A Klieber, A. 
%A Barrett, R. 
%A Sedgley, M. 
%T Optimising ripening temperatures of Cavendish bananas var.  &#39;Williams&#39; harvested throughout the year in Queensland, Australia
%J Australian Journal of Experimental Agriculture
%D 2002/11/29
%V 42
%N 7
%P 1017-1022
%K temperature, seasons, quality, shelf life.
%R https://doi.org/10.1071/EA01162
%U https://www.publish.csiro.au/paper/EA01162 
%X Varying banana ripening temperatures were examined throughout the year to ensure optimum quality and shelf life of commercially ripened fruit in Australia. Cavendish bananas (var. &#39;Williams&#39;) were harvested throughout the year 2000 and were ripened at 14, 16, 18 and 20&#176;C with 300 &#956;L/L ethylene on 2 consecutive days until fruit were more yellow than green and then subsequently stored at 22&#176;C until the end of the experiment. Ripening bananas at 14 and 16&#176;C extended shelf life by up to 50 and 32%, respectively. However, ripening bananas at 14 and 16&#176;C did increase peel discolouration, especially on bananas chilled in the field in winter. Bananas ripened at 18 or 20&#176;C throughout the year had an average shelf life of 6 days and consistently lower peel discolouration. Therefore, ripening at 18 or 20&#176;C throughout the year results in a better visual appearance of the fruit, which is essential for consumers. 
