Effects of nitrous oxide (N2O) treatment on the postharvest ripening of banana fruit

Abstract

The effect of nitrous oxide (N2O) alone or in combination with reduced oxygen (O2) levels on the postharvest ripening of mature green banana fruit was investigated. Banana fruit stored at 20 °C were exposed, in a flow-through system, to 20, 40, 60 and 80% N2O with 8–20% O2 for 2, 3, 5 and 10 days, as well as in continuous treatments, and compared to control samples. Our results showed that fruit ripening was significantly delayed by N2O, as judged by both ethylene synthesis and respiration associated with changes in the colour, acidity and softening