EFFECT OF ETHANOL AND ACETALDEHYDE ON BANANA RIPENING

Cavendish bananas when green and mature were treated with ethanol or a cetaldehyde vapour to determine their effect on fruit ripening. Ethano l had little measurable effect on fruit ripening. However, acetaldehyd e 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 wit h the fruit in a 3 l sealed container. Acetaldehyde vapour at the conc entrations used caused discoloration of the fruit peel. Investigation of the methods and concentrations of acetaldehyde that do not cause pe el discoloration yet delay ripening is still required.