AbstractStudies were conducted to determine the proper conditions for ripening plantains for processing. The plantains ripened evenly in 4-5 days at 72° F., 95-100 percent relative humidity, and with ethylene applied once at the rate of 1 cubic foot per 1,000 cubic feet of room space. Complete conversion of starch to sugars took place by the sixth day in the ripening room. At lower temperatures of 60° to 66° F., ripening proceeded at a much slower rate than at 72° F., only very mature fruit ripening under these conditions. The physical and chemical characteristics of fruit ripening at 72° F., are given for day-intervals from 1 to 12 days. A color chart is presented showing the peel color corresponding to the stage of ripeness at which the physical and chemical characteristics were measured. When ripe fruit was stored at 56° F., the ripening process continued at a very slow rate with the remaining starch being converted to sugars. At the end of 6 days in the ripening room, the fruit was still adequate for processing.
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