不同催熟条件对香蕉后熟均匀性的影响研究

粉、蔗糖、果糖和葡萄糖含量作为参考指标，研究采收后贮藏时间、催熟时间和催熟温度对2种香蕉果实后熟速度的影响。结果表明，采收后仅贮藏5 h的香蕉，在22 ℃、12 h乙烯催熟处理的条件下，尾蕉的成熟指数、表皮颜色、可溶性总糖和葡萄糖的含量和头蕉相比有显著差异，尾蕉成熟速度显著低于头蕉；22 ℃下贮藏5 d后再进行乙烯催熟处理，头蕉和尾蕉的成熟速度基本一致；适当提高催熟温度或延长催熟时间至24 h，也能提高头蕉和尾蕉的后熟一致性

The Effect of Ethylene Ripening Conditions on the Ripening Uniformity of Different Harvest Maturity Banana Fruit

The first hand and last hand fruit of banana spica were used as the material to study the effect of ethylene ripening conditions on the ripening uniformity of different harvest maturity banana fruit. The banana harvested storage five hours ago was treated under 22 ℃, 12 hours ethylene ripening conditions showed significant differences in maturity index, chroma, content of total sugar and glucose, impling that the first hand of banana fruit ripening faster than the last hands. The ripening speed of the two kinds of fruits became uniform after five days storage at 22 ℃. Improved ethylene ripening temperature, or ripening time extended to 24 hours also resulted in uniform repening.