臺灣香蕉催熟方法之研究

Studies on the Ripening of Taiwan Bananas

臺灣外銷用香蕉，以1000 ppm乙烯，在20℃催熟之24小時，然後催熟室再予以適當之換氣，一般而言，應可獲致相當令人滿意之黃熟均一效果。在18℃催熟，除少數特殊香蕉外，一般亦均能獲致黃熟均一之效果。惟在16℃催熟，香蕉催熟不完全且著色不均之現象，極為嚴重，完全不適於臺灣香蕉之催熟。催熟時，高二氧化碳濃度（10%以上），能延緩或抑制香蕉轉色，惟遠不及高二氧化改且低氧之嚴重。此外香蕉之成熟度懸殊不一，經船運（5～6天）後，對乙烯處理之反應亦不同，易發生後熟不一之現象。一般而言，臺灣外銷用香蕉，由於成熟度之懸殊不一，或催熟溫度之不通，抑或乙烯用量或換氣之不當，乃至香蕉之超量催熟，均可能造成催熟不完全或著色不均之現象。

Studies were conducted to search the reasons concerning the uneven ripening of Taiwan-exported bananas in Japan, and determined the proper ripening method for Taiwan-exported bananas. From these results showed that deep uneven maturity among bananas, improper ripening temperature, uneven pulp temperature, incorrect ethylene dosage, bad ventilation, and overfull ripening, all could cause uneven ripening. Generally, the Taiwan-exported bananas were ripened evenly with a good attractive color in 4~5 days at 20°C, 90~95 percent relative humidity, with ethylene applied once at the rate of 1 cubic foot per 1,000 cubic feet of room space (l,OOO ppm), and with a brief ventilation after ethylene treatment.