MATURITY & QUALITY
Maturity Indices
Maturity can be judged by the angularity of the fingers. Plantains are harvested mature-green and may or may not be ripened upon arrival at destination markets since plantains are eaten both at the mature-green stage and when fully yellow.
Quality Indices
- Finger size (minimum length of 22 cm = 9 inches)
- Freedom from mechanical damage, scars, insect damage, disease and chemical residues.
TEMPERATURE & CONTROLLED ATMOSPHERE (CA)
Optimum Temperature
7.2 – 10°C (45-50°F) for up to 7 days
10 – 12°C (50-54°F) for longer than 7 days
Optimum Relative Humidity
90-95%
Rates of Respiration Production
| Temperature | 7.2°C (45°F) | 10°C (50°F) | 12.5°C (54.5°F) | 14°C (57.2°F) | 20°C (68°F) |
| ml CO2/kg·hr1, 2 | 3-21 | 2-15 | 6-15 | 8-12 | 7-10 |
1Low end for mature-green plantains and high end for ripening plantains.
2To calculate heat production multiply ml CO2/kg·h by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day.
Rates of Ethylene Production
| Temperature | 7.2°C (45°F) | 10°C (50°F) | 12.5°C (54.5°F) | 14°C (57.2°F) | 20°C (68°F) |
| µl C2H4/kg·hr1 | 0.01-0.05 | 0.01-0.26 | 0.01-0.11 | 0.01-0.12 | 0.01-2.58 |
1Low end for mature-green plantains and high end for ripening plantains.
Responses to Ethylene
Ethylene stimulates ripening of plantains. Thus, plantains that are marketed mature-green should be protected from exposure to ethylene. Plantains that are marketed ripe should be ripened with bananas (exposure to 100-150 ppm ethylene for 24-48 hours at 15-20°C = 59-68°F and 90-95% relative humidity).
Responses to Controlled Atmospheres (CA)
- Optimum CA: 2% O2 and 5-10% CO2
- CA delays ripening, reduces respiration and ethylene production rates, and maintains overall appearance of the fruit.
- CA may decrease the occurrence of subepidermal browning at marginally low temperatures.
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