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Effects of high temperatures on the ripening responses of bananas to acetylene
Author(s) -
SMITH N. J. S.,
SEYMOUR G. B.,
THOMPSON A. K.
Publication year - 1986
Publication title -
annals of applied biology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.677
H-Index - 80
eISSN - 1744-7348
pISSN - 0003-4746
DOI - 10.1111/j.1744-7348.1986.tb02006.x
Subject(s) - ripening , acetylene , biology , horticulture , botany , chemistry , organic chemistry
SUMMARY Unripe bananas were exposed to 1 ml litre ‐1 of acetylene gas in air for different periods of time and different temperatures and then ripened at 20°C. It was found that exposure of fruits to acetylene for 4 h at 20 , 25 and 30°C, or 8 h at 20°C did not initiate ripening. Some fruits which had been exposed to acetylene for 4 h at 35°C or 8 h at 25°C and all fruit exposed for 8 h at 30° and 35°C ripened. These results indicate that bananas became more sensitive to ripening by acetylene as temperatures increased within the range of 20 to 35°C.