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Postharvest Responses of ‘Malindi’

Cavendish Banana to Various Storage
Conditions
a b c
Umezuruike Linus Opara , Rashid Al-Yahyai , Nafla Al-Waili ,
b d c
Fahad Al Said , Majeed Al-Ani , Annamalai Manickavasagan &
c
Adel Al-Mahdouri
a
Postharvest Technology Research Laboratory , Faculty of
Agricultural Sciences, Stellenbosch University , Stellenbosch , South
Africa
b
Department of Crop Sciences , College of Agricultural and Marine
Sciences, Sultan Qaboos University , Al-Khoud , Oman
c
Department of Soils, Water and Agricultural Engineering , College
of Agricultural and Marine Sciences, Sultan Qaboos University , Al-
Khoud , Oman
d
Department of Food Science and Nutrition , College of Agricultural
and Marine Sciences, Sultan Qaboos University , Al-Khoud , Oman
Published online: 04 Jun 2013.

To cite this article: Umezuruike Linus Opara , Rashid Al-Yahyai , Nafla Al-Waili , Fahad Al Said ,
Majeed Al-Ani , Annamalai Manickavasagan & Adel Al-Mahdouri (2013): Postharvest Responses of
‘Malindi’ Cavendish Banana to Various Storage Conditions, International Journal of Fruit Science, 13:4,
373-388

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 International Journal of Fruit Science, 13:373–388, 2013
Copyright © Taylor & Francis Group, LLC
ISSN: 1553-8362 print/1553-8621 online
DOI: 10.1080/15538362.2013.748378

Postharvest Responses of ‘Malindi’ Cavendish

Banana to Various Storage Conditions

UMEZURUIKE LINUS OPARA1 , RASHID AL-YAHYAI2 ,

NAFLA AL-WAILI3 , FAHAD AL SAID2 , MAJEED AL-ANI4 ,
ANNAMALAI MANICKAVASAGAN3 , and ADEL AL-MAHDOURI3
1
Postharvest Technology Research Laboratory, Faculty of Agricultural Sciences,
Stellenbosch University, Stellenbosch, South Africa
2
Department of Crop Sciences, College of Agricultural and Marine Sciences,
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Sultan Qaboos University, Al-Khoud, Oman

3
Department of Soils, Water and Agricultural Engineering, College of Agricultural and
Marine Sciences, Sultan Qaboos University, Al-Khoud, Oman
4
Department of Food Science and Nutrition, College of Agricultural and Marine Sciences,
Sultan Qaboos University, Al-Khoud, Oman

‘Malindi’ banana ( Musa,‘Dwarf Cavendish’) was stored at three

storage conditions (11–12◦ C and 95.5% RH; 20–22◦ C and 82–85%
RH; and cyclic cooling and warming to simulate day/night condi-
tions during the banana harvest season: 28◦ C and 50% RH/18◦ C
and 70% RH). Fruit storage life was 21, 10, and 8 days in the refrig-
erated storage, normal room storage, and storage under cyclic
day/night conditions, respectively. Fruit ripening, respiration, and
ethyelene production were significantly higher at high temperature
storage and cyclic day/night conditions leading to faster fruit dete-
rioration. Under these storage conditions, the rate of fruit weight
loss, firmness, vitamin C loss, and chlorophyll degradation was also
higher compared to refrigeration.

KEYWORDS Musa spp., Dwarf Cavendish, ripening, storage,

physicochemical properties, vitamin C

INTRODUCTION

Bananas are one of the most important food products in global trade.
They are a climacteric fruit that undergoes several physiological changes

Address correspondence to Rashid Al-Yahyai, College of Agricultural and Marine Sciences,

Sultan Qaboos University, P.O. Box 34, Al-Khod 123, Oman. E-mail: alyahyai@squ.edu.om

373
 374 U. L. Opara et al.

after harvest (Simmonds et al., 1987). Postharvest losses occur continu-

ously throughout the transportation chain due to inappropriate handling and
storage conditions (Olorunda, 2000; Opara, 2010). Several studies have con-
firmed that the optimum storage conditions for banana are in the range of
12 to 16◦ C and 90% to 95% relative humidity (RH), which delayed ripen-
ing, maintained shelf-life for marine transport, and prevented chilling injury
(Bishop, 1996; Chauhan et al., 2006; Kader, 2003). However, the physiolog-
ical responses and optimum handling and storage conditions vary among
cultivars. For example, Salvador et al. (2007) found gradual changes in color
and texture during storage of the Cavendish AAA group, whereas the process
was more uneven in Musa paradisiaca AAB group.
‘Malindi’ (Musa acuminate, AAA group Cavendish subgroup, Dwarf
Cavendish) is an important banana in the global market, particularly in the
Indian subcontinent and the Middle East regions that are dominated by hot
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and arid climates (Opara et al., 2010). Banana is commonly harvested in

the mature-green stage and may experience a wide range of environmental
conditions ranging from refrigerated storage to ambient conditions during
postharvest handling and marketing. However, there is a dearth of informa-
tion on the effects of postharvest handling and storage conditions on the fruit
quality and shelflife of ‘Malindi’ banana fruit. The objective of this study was
to investigate quality and physiological responses of ‘Malindi’ banana during
postharvest ripening under different conditions.

MATERIALS AND METHODS

Fruit Supply
Mature green ‘Malindi’ bananas (Musa acuminate, AAA group Cavendish
subgroup, Dwarf Cavendish) were packed in cardboard boxes obtained
from a local market (Al-Mawllah, Muscat, Oman). Fruits were harvested from
banana plantations in Al-Suwaiq, North Al-Batinah, and transported to the
Postharvest Technology Research Laboratory at Sultan Qaboos University,
Muscat, Oman. Banana fingers were removed from hands, and undamaged
fingers were selected and divided randomly into three groups (27 fruits in
each group), and each group was used for each of the storage conditions.
Within storage conditions, fruit was further divided into three sub-groups
(nine fruits each), and were used to determine physical properties (weight
loss, color, and firmness,), chemical properties (total soluble solids (TSS),
pH, titratable acidity (TA), and vitamin C), and physiological responses
(respiration rate (CO2 ) and ethylene (C2 H4 ) production).

Storage Conditions
The banana fruits were stored under three situations, representing typical
environmental conditions under which banana fruits are typically stored.
 Postharvest Quality of ‘Malindi’ Banana Fruit 375

These conditions were: (1) 11–12◦ C and 95% RH, (2) 20–22◦ C and 82%–85%
RH, and (3) 28◦ C/50% RH and 18◦ C/70% RH, simulating cyclic day/night
conditions. These conditions were attained using a refrigerator, room with
normal air, and an environmental chamber, respectively. Relative humidity
(RH) and temperature sensors (model Data Hog, Sky Instruments, Powys,
Wales) were used to record RH and temperature at room and refrigerator
storage conditions. Verstaile Environmental Test Chamber (model MLR-351 H,
SANYO Electric Co. Ltd., Moriguchi, Japan) was set for the desired RH and
temperature conditions.

Weight Loss
Fruit mass (g) was measured daily using a digital balance (model GX-4000, A
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& D Company, Tokyo, Japan). The daily change in fruit mass was expressed
as percentage of weight loss.

Color
The banana peel color was measured with a chromameter (model CR-400,
Konica Minolta, Chiyoda, Japan) on opposite sides of the fruit (mid-section).
The CIE L∗ , a∗ , and b∗ system using a D65 illuminant and a visual angle of 10◦
was used to measure color values (Salvador et al., 2007). The dark spots were
avoided while evaluating the banana fruit. Results were obtained, as average
of individual values of L∗ (lightness: 0 (black) to 100 (white)), a∗ (redness to
greenness, +a∗ is redness, −a∗ is greenness), and b∗ (yellowness to blueness,
+b∗ is yellowness, −b∗ is blueness) (Salvador et al., 2007). Chroma (C∗ ab )
is a quantitative color value used to determine the difference between each
hue in comparison with grey color with identical lightness. Hue angle (h∗ ab )
is the feature in which color has been traditionally identified as reddish,
greenish, and so on (Simmonds et al., 1987).
C∗ ab chromaticity (saturation) and hue angle (h∗ ab ) were expressed by
Eqs. (1) and (2):
 1/
C∗ab = a∗2 + b∗2 2 , (1)
 ∗2 
b
Hue angle = arctan . (2)
a∗2

Texture
Fruit firmness was measured daily using a non-destructive instrument (model
Durofel, Agro-Technology Co., Taracon, France). The penetration on the
 376 U. L. Opara et al.

surface texture was 0.25 cm2 . The firmness results were reported on a
100-point unit scale (0 = soft and 100 = firm).

Chemical and Nutritional Properties

Three ripening stages: unripe (stage 1), ripe (stage 6), and overripe (stage
7), were identified using the guidelines given by Kader (2005). The chemical
analysis was conducted at these three stages for all treatments. Three fruits
were used for chemical analysis in each ripening stage and treatment.

Sample Preparation
The banana pulp tissue (15 g) was cut into small cubes, blended, and homog-
enized with 50 ml of distilled water using a kitchen blender for 2 min to
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prepare a diluted banana juice. Another 15 g of banana pulp tissue from the
same sample was taken and blended to use for vitamin C analysis (AOAC,
2000) by adding 3% metaphoshoric acid (MPA) into a 50-ml volumetric flask
under dim light, and covered with aluminum foil to protect from color
change due to oxidation. For vitamin C content, dye was prepared by dissolv-
ing 0.042 g of NaHCO3 + 0.050 g of 2,6-dichlorophynol indophenol in dis-
tilled water (DW) to give a final volume of 200 ml. Also, 30 g of MPA was dis-
solved in DW to give a final volume of 1 L to prepare 3% MPA, and 0.01 g of
Standard (std) ascorbic acid (analar grade) was dissolved in 3% MPA to get a
final volume of 100 ml of standard of ascorbic acid. Samples were centrifuged
(model J.25I, Beckman, AvantiTM , Palo Alto, CA, USA) at 6000 m/s for 10 min
at 4◦ C. Subsequently, the diluted banana juice was also used to measure total
soluble solids (TSS) concentration, pulp pH, and pulp titratable acidity (TA).

pH, TSS, and TA

pH was determined using 10 ml of the diluted banana juice from the pre-
vious step using a bench-top pH meter (model Jenway 3520, Barloworld
Scientific Ltd., Staffordshire, UK). Total soluble solid contents (TSS) was
measured using a digital refractometer (model PR-32α (alpha), Atago Co.
Ltd., Minato-ku, Japan) at 20◦ C. The banana juice was titrated with 0.1 N
NaOH up to pH 8.1 using phenolphthalein as an indicator (AOAC, 2000).
The results were reported as percentage of malic acid. In general, (TSS–
TA):TA and TSS:TA ratios are used to evaluate the flavor index of the fruit
(Chamara et al., 2000; Mostafa, 2005). In the present study, the TSS:TA ratio
was determined.

Vitamin C
Vitamin C was measured by titration with 2,6-dichloroindophenol in acidic
solution (AOAC, 2000) and expressed as % malic acid.
 Postharvest Quality of ‘Malindi’ Banana Fruit 377

Respiration and Ethylene Production

Respiration rate of the individual banana fruit was measured using a CO2 /O2
dual gas analyzer (ICA15, International Controlled Atmosphere (ICA) Ltd.,
Kent, UK). Fruit ethylene (C2 H4 ) production rate was measured using
Ethylene Analyzer (ICA56, International Controlled Atmosphere (ICA) Ltd.).
The procedure explained by Dadzie and Orchard (1997) was used in this
study.
Respiration and ethylene production rates for nine banana fruit samples
were measured daily for each storage condition. Each sample was stored in
an airtight 9 L plastic container with a lid. The two analyzers were connected
to the container to measure CO2 (%), O2 (%), and C2 H4 (ppm) at steady state.
Fruit respiration rate (RCO2 ) and C2 H4 rate (RC2H4 ) were calculated according
to Banks et al. (1995) and Dadzie and Orchard (1997).
All measurements of fruit quality attributes and physiological responses
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were carried out from mature green stage to the final stage of ripening (Chen
and Ramaswamy, 2002; Simmonds et al., 1987).

Data Analysis
Data were statistically analyzed using the General Linear Midel (GLM) proce-
dure of the SAS statistical software (SAS Institute, Cary, NC) to determine the
mean difference between storage conditions, ripening stages, and their inter-
action. The method of Duncan Multiple Range Test was used to differentiate
treatment means at p ≤ 0.05.

RESULTS AND DISCUSSION

Based on the recommended quality incentives of banana (Kader, 2005), the

shelf life (days from mature green to overripe stages) of fruit stored under
refrigerator storage, environmental chamber, and room condition was 21,
10, and 8 days, respectively. Fruit became fully ripe on the 4th day under
room and environmental chamber conditions and at the 16th day under
refrigerated storage. Similarly, fruit attained the overripe stage on the 10th
and 8th day of storage under room and environmental chamber, respectively,
and after 21 days under refrigerated storage.

Weight Loss
The weight loss of banana during storage under different conditions is
given in Figure 1. The fruit weight loss gradually increased over time at
all three storage conditions, but differences among these conditions were
 378 U. L. Opara et al.

FIGURE 1 Weight loss of ‘Malindi’ banana at different storage conditions.

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observed. At the overripe stage, the weight loss was 24%, 21%, and 16%
for environmental chamber, room, and refrigerator storage, respectively. The
weight loss in banana during storage is perhaps due to water movement
from fruit pulp to peel, release of volatiles containing ethylene, and carbon
dioxide by respiration, and also evaporation of water from the peel during
ripening (Lodh et al., 1971; Loesecke, 1950; Wills et al., 1984).

Fruit Firmness
Fruit firmness declined rapidly under both cyclic day/night storage (environ-
mental chamber) and warm temperature (room conditions) from the 3rd day
of storage. But under refrigeration, the change in texture was gradual from
firm to soft during storage (Fig. 2). The firmness of banana stored in the
environmental chamber was reduced from 95 to 32 on a 100-point scale in
8 days. But under refrigeration, the fruit firmness decreased from 95 to 68 in
21 days. The changes in the amounts of structural polysaccharides, starch,
and pectic substances found in the banana flesh might have contributed for
the textural changes of banana (Cano et al., 1997).

Color
The color changes in the banana peel during the three storage conditions are
shown in Figures 3–7. The peel color altered from green to yellow during
storage time. The color indicator a∗ did not vary significantly (p ≤ 0.05) dur-
ing all three treatments. The b∗ , L∗ , and C∗ values slightly increased between
day 0 and day 4 for the peel color of banana at environmental chamber
condition; then decreased rapidly after day 4. The color indicator b∗ on the
 Postharvest Quality of ‘Malindi’ Banana Fruit 379

FIGURE 2 Firmness of ‘Malindi’ banana at different storage conditions.

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FIGURE 3 Color parameter a∗ (green-to-red) of ‘Malindi’ banana at different storage

conditions.

FIGURE 4 Color parameter b∗ (yellow-to-blue) of ‘Malindi’ banana at different storage

conditions.
 380 U. L. Opara et al.

FIGURE 5 Color parameter L∗ (lightness, black-to-white) of ‘Malindi’ banana at different

storage conditions.
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FIGURE 6 Color parameter (Cab ∗ ) of ‘Malindi’ banana at different storage conditions:

Environmental chamber (50% RH and 18◦ C during night, 50% RH and 28◦ C during day);
Room (82 to 85% RH and 20 to 22◦ C); Refrigerator (∼95% RH and 11 to 12◦ C).

FIGURE 7 Color parameter (Hab ∗ ) of ‘Malindi’ banana at different storage conditions.

 Postharvest Quality of ‘Malindi’ Banana Fruit 381

banana peel of refrigerator storage significantly differed from environmental

chamber storage. The fruits were less yellow on day 0, and b∗ rose on day
1 and continued until day 17 at 11–12◦ C, then dropped considerably.
The H∗ value increased during the initial period of storage and then
decreased sharply on the 4th day (H∗ = −1.29) and 5th day (H∗ = −0.32) at
room and environmental chamber storage, respectively, and on the 10th day
at refrigerator storage (H∗ value = −0.75). Similar trends were observed by
other researchers regarding banana ripening at different temperatures for var-
ious storage periods (Chen and Ramaswamy, 2002; Mendoza and Aguilera,
2004; Salvador et al., 2007).
These physical changes could be attributed to the breakdown of chloro-
phyll in the banana peel throughout the storage duration (Salvador et al.,
2007). Seymour et al. (1987) found that degreening in plantains was accel-
erated by higher temperatures (≥24◦ C); however, in Cavendish banana, a
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desirable sweet taste and soft pulp developed without degreening fully
(“ripen green” fruits with poor quality). The chlorophyll pigment was
retained in the peel of Cavendish banana fruits when stored at higher
temperatures (Thomas and Janave, 1992).

Chemical and Nutritional Properties

Total soluble solid contents (TSS), pH, titratable acidity (TA), vitamin C,
and TSS:TA ratio of ‘Malindi’ banana fruit stored under different conditions
increased during the three ripening stages (Table 1).

pH
Fruit pH value gradually increased from the unripe stage (5.05, 4.84) to
overripe stage (5.36, 5.64) under cyclic and warm temperature, respectively.
However, it followed an irregular pattern with the ripening stages in refrig-
erator storage (increseaing to 5.43, and then declining to 5.24). The changes
were similar to the results reported by Dadzie and Orchard (1997) who found
that the pH level of the fruit pulp depends on the ripening level being high
at mature green stage harvest, and decline with ripening. In another study,
Mustaffa et al. (1998) reported that pH values of fruits increased at early
stages and decreased slowly throughout ripening stages.

Total Soluble Solid Contents (TSS)

TSS under environmental chamber, room, and refrigerator storage increased
from 7.4, 9.9, and 8.1 ◦ Brix at the unripe stage to 21.2, 19.6, and 20.7 ◦ Brix at
the ripe stage to 23.4, 18.0, 18.5 ◦ Brix at the overripe stage. The highest total
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TABLE 1 Changes in Chemical and Nutritional Properties on ‘Malindi’ Banana at Different Storage Conditions and Ripening Stages

Storage conditionz Ripening stage pHy TSSx (◦ Brix) TAw (%) TSS:TA ratio Vitamin C (mg/100 g FW)

28◦ C/50% RH and 18◦ C/70% RH (Environmental chamber) Unripe 5.05b 7.41c 0.34a 20.57c 6.06a
Fully ripe 5.08b 21.15b 0.34a 64.38b 5.02b
Overripe 5.36a 23.37a 0.32a 72.33a 4.09c
20–22◦ C and 82–85% RH (Room) Unripe 4.84c 9.89c 0.41a 24.16c 6.91ab
Fully ripe 4.98b 19.63a 0.34b 57.70b 7.91a
Overripe 5.64a 18.00b 0.24c 76.45a 6.11b

382
11–12◦ C and 95% RH (Refrigerator) Unripe 4.91c 8.07c 0.38a 21.56c 6.34b
Fully ripe 5.43a 20.70a 0.41a 50.75b 10.09a
Overripe 5.24b 18.50b 0.32b 58.89a 6.67b
z Environmental chamber (50% RH and 18◦ C for 12 h in the dark, 50% RH and 12 h at 28◦ C under light); Room (82 to 85% RH and 20 to 22◦ C); Refrigerator (∼95%
RH and 11 to 12◦ C).
y For each condition, means within columns having different letters are significantly different.
x Total soluble solid contents.
w Tiratable acidity (malic acid).
 Postharvest Quality of ‘Malindi’ Banana Fruit 383

soluble solid content was 23.3 ◦ Brix in the environmental chamber when the
fruit reached the overripe stage. There was a considerable increase in TSS
contents as the fruit ripens under all three storage conditions. However, the
rate of change in TSS over time varies among cultivars (Dadize and Orchard,
1997; Mustaffa et al., 1998). Previous studies reported that variation in TSS
was more related to banana cultivars than to maturity stages.

Titratable Acidity (TA)

The TA ranged from 0.24% to 0.41% under all storage conditions and ripen-
ing stages. There was no difference (p ≤ 0.05) in TA of the fruit in the
environmental chamber at all three ripening stages. Under warm conditions,
TA decreased steadily from 0.41% to 0.24%, whereas under refrigeration, the
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titratable acidity increased until the banana fruits became fully ripe (0.38%–
0.41%) and declined (0.32%) at the overripe stage after 3 weeks of storage.
These results are similar to the findings of Wills et al. (1984) who reported
that the TA% (malic acid) of the fruit increased from 0.19 g acids/100 g
at the unripe stage to 0.41 g acid/100 g at the beginning of ripening, but
when the fruit advanced in the ripening process, the TA% declined to 0.25 g
acids/100 g at fully ripe at 20◦ C.

Total Soluble Solid to Titratable Acidity Ratio (TSS:TA Ratio)

Total soluble solid to titrability acidity ratio of ‘Malindi’ banana differed sig-
nificantly (p ≤ 0.05) at the three storage conditions. The banana TSS:TA
ratio changed from low (20.6, 24.2, 21.6) at the unripe stage to high (72.3,
76.5, 58.9) at the overripe stage under environmental chamber, room, and
refrigerator storages, respectively. The highest ratio was observed when the
banana reached the overripe stage with a maximum ratio of 76.5 under room
condition. This might be due to the differences in temperature and relative
humidity between the conditions during fruit ripening. These changes are
linked to sugar concentration in the peel and pulp tissues and also the water
losses of the peel both by transportation to atmosphere and to the pulp by
osmotic pressure that causes the fresh weight of the pulp increase as the fruit
ripens (Dadize and Orchard, 1997).

Vitamin C (Ascorbic Acid)

The vitamin C (ascorbic acid) in the banana was significantly affected by
the ripening stages and storage conditions. It declined from 6.1 mg/100 g
fresh weight (FW) in unripe fruit to 4.1 mg/100 g (FW) in overripe fruit
under the environmental chamber. On the other hand, the ascorbic acid
 384 U. L. Opara et al.

values increased regularly at the two stages of ripening (unripe and fully
ripe) and then decreased at a later stage (overripe) in room and refrigerator
storages. Similar variations in vitamin C were observed by Wills et al. (1984).
It was reported that the vitamin C level in the Cavendish banana (Musa
acuminata, AAA group) altered from 18 mg/100 g in unripe or green stage
to 19 mg/100 g at green and yellow color stage, but then declined rapidly
to 6 mg/100 g at the last stage of ripening. This change could have resulted
from exposure of the fruit to changes in temperature, RH, physical damage,
and chilling injury when it is stored for longer periods (Lee and Kader, 2000;
Wills et al., 1984). It was also reported that it is difficult to specify the amount
of vitamin C content in the banana fruit because variety, cultivation, speed
of ripening, storage, and seasons can influence the ascorbic acid content in
this crop (Leverton, 1937).
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Respiration Rate
The respiration rates (i.e., CO2 production) of the ‘Malindi’ banana fruit under
three storage conditions are shown in Figure 8. Respiration was uneven when
stored under all conditions and at each of the ripening stages. Respiration
rate ranged from 26.4 ml kg−1 h−1 to 76.6 ml kg−1 h−1 between the first
day and the 8th day of storage at three conditions. The respiration rate was
higher (∼49.5 ml kg−1 h−1 ) at the first day under room storage than that of
cyclic and refrigerator storage. The respiration rate dramatically increased to
76.6 ml kg−1 h−1 on the 8th day of storage when the fruit became overripe
inside the environmental chamber. The respiration rate of the fruit fluctuated
from 28.5 to 41.2 ml kg−1 h−1 within 21 days of storage in the refrigera-
tor. The variations in respiration could be due to water loss percentage in
the banana, which caused reduction of preclimacteric period, stimulation in
ethylene production, and respiration at preclimacteric stage and changes in
the quality (Finger et al., 1995). Broughton and Wu (1979) reported that
at higher temperatures, the rate of respiration was higher and the fruits
ripen and deteriorate faster. In our study, at lower storage temperatures,
the respiration rate was lower and, thus, delayed the ripening of the fruit.

Ethylene (C2 H4 ) Production Rate

Ethylene (C2 H4 ) production of ‘Malindi’ banana during three storage condi-
tions are given in Figure 9. Under refrigeration, the ethylene production was
uneven and ranged from 0.00098 to 0.0072 ml kg−1 h−1 between day 0 and
day 14 of storage, then started rising after day 15 and continued until the last
day of storage.
The ethylene production rate was 0.0059 ml kg−1 h−1 under warm-
temperature storage (i.e. room) on the third day in comparison with
 Postharvest Quality of ‘Malindi’ Banana Fruit 385

FIGURE 8 Respiration (CO2 production) rate of ‘Malindi’ banana at different storage condi-
tions: Environmental chamber (50% RH and 18◦ C during night, 50% RH and 28◦ C during day);
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Room (82 to 85% RH and 20 to 22◦ C); Refrigerator (∼95% RH and 11 to 12◦ C).

FIGURE 9 Ethylene production rate ‘Malindi’ banana at different storage conditions:

Environmental chamber (50% RH and 18◦ C during night, 50% RH and 28◦ C during day);
Room (82 to 85% RH and 20 to 22◦ C); Refrigerator (∼95% RH and 11 to 12◦ C).

0.0028 and 0.0016 ml kg−1 h−1 under cyclic and refrigeration, respectively.
The respiration rate (28.53–41.22 ml kg−1 h−1 ) and ethylene production
(0.00098–0.033 ml kg−1 h−1 ) of banana stored in the refrigerator are in
agreement with Kader (2005) who found that respiration rates and ethylene
production of banana at 13◦ C were 10 to 30 ml kg−1 h−1 and 0.0001 to
0.02 ml kg−1 h−1 , respectively. The present findings revealed that the
increased ethylene production accelerated ripening in the first 5 days of
storage under cyclic day/night storage conditions.
These variations in ethylene production may be due to storage temper-
ature and relative humidity at the three different conditions and may also
 386 U. L. Opara et al.

result from the changes in the metabolic process throughout fruit ripening
(Wills et al., 1998). Such alteration is the sequence of the ripening process of
the fruit causing a large increase in the rate of ethylene production. Storage
temperature, age of fruit, and cultivar control the rate of respiration and
ethylene production (Biale et al., 1954; Dadize and Orchard, 1997; Kader,
1987; Lohani et al., 2004).

CONCLUSIONS

The least reduction in fruit mass and highest firmness of the fruit were
achieved by refrigeration storage compared to other storages. Higher weight
loss of fruit under the cyclic day/night conditions than under the normal
warm storage condition could be due to the lower relative humidity and
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cyclic warming of fruit. The change of peel color was delayed in refriger-
ator condition, whereas in other storages, the color changed rapidly in a
shorter period of time. TSS:TA ratio increased rapidly under all three condi-
tions during ripening. Vitamin C content in this cultivar is low at all stages
of ripening. ‘Malindi’ had higher respiration rates and ethylene production,
particularly at room temperature storage. Refrigerated storage offered signifi-
cant benefits in postharvest handling of the ‘Malindi’ banana by reduced fruit
weight loss, extended storage life, and enhanced vitamin C retention in fruit
during ripening.

ACKNOWLEDGMENT

This work is based upon research supported by His Majesty’s Strategic

Research Project at Sultan Qaboos University awarded to Prof UL Opara and
the South African Research Chairs Initiative of the Department of Science and
Technology and National Research Foundation.

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