Some postharvest factors associated with the occurrence of chilling injury in banana

Unripe Cavendish banana fruits were stored at 5–7°C under normal or 0.14 normal atmospheric pressure for two weeks, with or without a continuous supply of ethylene, prior to ripening at 20°C. Pulp/peel ratio, colour index and production of volatile were measured following prestorage at chilling temperature, and after reaching ripeness at 20°C. CO2 and C2H4 production were also measured at 20°C. The results show that green fruits had lower pulp/peel ratios than treated green fruits while the reverse was true following ripening at 20°C. Yellow colour development was retarded by 5°C pretreatment, and low pressure storage had no noticeable effect on colour index. Prestorage at 7°C, however, improved colour development slightly. Acetates, butyrates and alcohol produced by fruits prestored at chilling temperature and 0.14 normal atmospheric pressure showed both qualitative and quantitative differences compared with those produced by non-chilled fruits.