@article{Sánchez Nieva_Hernández_Bueso de Viñas_1970, title={Studies on the Ripening of Plantains Under Controlled Conditions}, volume={54}, url={https://revistas.upr.edu/index.php/jaupr/article/view/10988}, DOI={10.46429/jaupr.v54i3.10988}, abstractNote={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.}, number={3}, journal={The Journal of Agriculture of the University of Puerto Rico}, author={Sánchez Nieva, F. and Hernández, I. and Bueso de Viñas, C.}, year={1970}, month={Jul.}, pages={517–529} }