Delaying ripening in harvested Nigerian green plantains

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Abstract
Summary: Mature green plantains (Bini variety) dipped in fungicide and stored with Purafil in polyethylene bags, remained green and hard for 3–4 weeks before ripening started. Fruits stored with Purafil or potassium permanganate kept longer (by 2 weeks) than those stored with potassium iodate or potassium dichromate. Severe chemical and fungal damage occurred in fruits stored with calcium hypochlorite, indicating that plantain fruits may be sensitive to chlorine. No significant difference in storage life was observed between fruits stored in polyethylene bags alone and those stored in potassium iodate or potassium dichromate. There was much lower incidence of fungal infection in fruits dipped in thiabendazole (1 g/l) than those dipped in Diathane M45 (3 g/1). Fruits dipped in thiabendazole before storage remained virtually free of fungal attack even after they had completely ripened.

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