Synergistic Effects of High Temperature and Low Concentration Ethylene on Ripening of ‘Dwarf Cavendish’ Bananas1

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Abstract
Exposure to 40°C for 72 hours did not promote ripening of ¾ developed ‘Dwarf Cavendish’ bananas (Musa sp.) which had a preclimacteric period of >32 days at 21°. Bananas which were more advanced in physiological age and hence had a shorter preclimacteric period were more sensitive to heat. Twelve to 24 hours exposure to 40° promoted rapid ripening of bananas with an advanced physiological age. Treatment with 0.01 to 0.10 ppm ethylene at 40° created similar effects after shorter periods of exposure in comparison to the control. Internal ethylene was not increased by high temperature but was increased roughly 0.1 ppm by 0.1-ppm external ethylene treatment. Green bananas were more sensitive to ethylene at 40° than at 21°.

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