Studies on the Ripening of Plantains Under Controlled Conditions

How to Cite

Sánchez Nieva, F., Hernández, I., & Bueso de Viñas, C. (1970). Studies on the Ripening of Plantains Under Controlled Conditions. The Journal of Agriculture of the University of Puerto Rico, 54(3), 517–529.


Studies 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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