Banana ripening through ethylene production by natural sources [electronic resources].

Includes reference.

Three activated essential oils of orange, lemon, and garlic in a diluted concentration, 0.05%, were used to stimulate ripening. Five immature banana hands were dipped for 60 minutes in each of the above mentioned solutions (in addition to the control treatment which was dipped in a tap water and left in ambient conditions for 10 days. The treatments were repeated twice every year in both seasons of 2001 and 2002. By the end of 10 days banana treated by all of the stated essential oils reached an acceptable stage of ripening (5.66 and 6.00) when evaluated by Del monte chart, compared to control banana whose ripening stopped at a stage between 2.00 and 2.33. Bananas treated by these essential oils were normally ripened at the end of stay, having high TSS percentage (18.16-22.3 %), compared to control (9-10.33 %), and with acceptable pulp firmness values (from 2.37 to 3.33 Ib/in2). In the meantime oils treated bananas lost more of their green color as shown by "a" value measurements, These treated banana had a good or excellent organoleptic note if compared with the control fruits which were unacceptable. It is recommended to use this safe and cheap method to ripen banana and other fruits.

Summary in Arabic.

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