关键词: 香蕉, 大蕉, 果实, 催熟, 果皮色泽

Abstract: Changes of peel colour and pigment content of banana (Musa AAA Group ) and plantain(Musa AAB Group ) fruits during ripening at 20℃ and 30℃ was investigated. The results indicated that, when ripening at 20℃, both banana and plantain fruits showed a climatic respiration and ethylene release rate, peel chlorophyll content decreased and carotenoid content increased gradually and a fully yellow peel was developed. However, when ripening at 30℃, although the fruits showed a normal climatic respiration and ethylene release rate like at 20℃, an abnormal green peel was developed due to inhibition of chlorophyll breakdown. Plantain fruit developed a fully yellow peel at 30℃ as well as at 20℃. The possible relationship between chlorophyll breakdown and the peel degreening of banana fruitswas discussed.

Key words: Banana, Plantain, Fruit, Ripening, Peel colour