Optimising ripening temperatures of Cavendish bananas var. 'Williams' harvested throughout the year in Queensland, Australia

Varying banana ripening temperatures were examined throughout the year to ensure optimum quality and shelf life of commercially ripened fruit in Australia. Cavendish bananas (var. 'Williams') were harvested throughout the year 2000 and were ripened at 14, 16, 18 and 20degreesC with 300 muL/L ethylene on 2 consecutive days until fruit were more yellow than green and then subsequently stored at 22degreesC until the end of the experiment. Ripening bananas at 14 and 16degreesC extended shelf life by up to 50 and 32%, respectively. However, ripening bananas at 14 and 16degreesC did increase peel discolouration, especially on bananas chilled in the field in winter. Bananas ripened at 18 or 20degreesC throughout the year had an average shelf life of 6 days and consistently lower peel discolouration. Therefore, ripening at 18 or 20degreesC throughout the year results in a better visual appearance of the fruit, which is essential for consumers.