EFFECTS OF HUMIDITY ON THE RIPENING CHARA CTERISTICS OF BANANA FRUIT

In this paper, effects of humidity on the physiological responses and the ripening characteristics of the Philippine bananas (Musa AAA group , Cavendish subgroup cv. Giant Cavendish) were studied at 95%, 80% and 60% relative humidity for the fundamental consideration of postharves t handling in bananas. Though almost no effect of humidity on the time of onset of respiration climacteric and ethylene emanation was observ ed, high respiration rates and elevated ethylene productions occurred during subsequent ripening at low humidity. Yellowing of peel color an d softening of pulp were also accelerated at low humidity. Furthermore , changes in citric and malic acid contents of pulp which increased du ring ripening following decrease prior to climacteric peak of respirat ion rate, were hastened at low humidity. From the results above, it ma y be concluded that the ripening processes of bananas are promoted by the increased water deficiency at low humidity.