Effect of light treatment on the ripening of banana fruit during postharvest handling

Introduction. In this study, the effect of continuous light treatment (24 μmol m-2 s-1) on the ripening of banana fruit [Musa spp. (AAA group, Cavendish subgroup) cv. Grand Nain] during postharvest handling was investigated. Materials and methods. The changes in physiological and physical parameters related to banana ripening such as the respiration rate, ethylene production rate, weight, colour, texture and sugar content were analysed during storage. Results and discussion. Light treatment accelerated the ripening of bananas, which was characterised by a shortened pre-climacteric period. Light-treated bananas reached a respiratory climacteric peak 8 days earlier than bananas stored in the dark. Similar delays were also observed in the onset of climacteric ethylene rise, colour change, texture loss and soluble sugar accumulation between bananas stored under continuous light and darkness. Light treatment led to excessive weight loss in bananas. At the climacteric peak, respiration and ethylene production rates were significantly higher in light-treated bananas than bananas stored in the dark. Also, significantly higher amounts of soluble sugars were accumulated in light-treated bananas than in bananas stored in the dark. Conclusion. Light treatment can be used as a method for accelerating ripening of green bananas, especially during retail display, in order to provide consumers with fruits at their best eating quality