Effects of Different Ripening Temperatures on the Quality of Brazilian Banana

Temperature is an important factor affecting the fruit quality of bananas after the harvest. It is necessary to optimize the ripening technology and regulate the ripening state, so as to meet the consumers' demands on the color, flavor and nutrition of bananas with the best quality. Brazilian banana, a major banana cultivated variety in China, was selected as the research object to compare the effects of different temperature (16℃, 20℃ and 24℃) on the quality indicators of skin color, flesh hardness, soluble solid content, total soluble sugar content and starch content of Brazilian banana fruits. The results showed that the ripening temperature was directly proportional to the soluble solid content and total soluble sugar content, while it was inversely proportional to the flesh hardness and starch content. Therefore, appropriately raising the temperature had a positive effect on the ripening of bananas, and appropriately lowering the temperature had a delaying effect on the after-ripening of bananas, which could extend the shelf life. It was suggested to adopt different ripening temperatures according to the plan of being on the market or batch processing requirements.