Study models ripening dynamics of Cavendish bananas across seven stages

A recent study has mapped the physiological and quality changes that occur during natural ripening of Cavendish bananas, bringing new insight into how colour, texture, respiration, and ethylene production evolve from early maturity to full ripeness.

Researchers followed bananas through seven ripening stages, from very green to fully ripe. At each stage, they measured peel colour, firmness, breathing rate (respiration), and ethylene, the natural plant hormone that triggers ripening. They also tested four different scientific models to see which ones best explain how ripening unfolds.

Respiration and ethylene peak late

As bananas ripened, their metabolic activity rose sharply. Carbon dioxide production increased by up to 400%, and oxygen use went up by 223%. Both respiration and ethylene production peaked near the end of the process (stage 6), confirming this is when ripening is most intense.

Softening starts before colour change

One key finding: bananas soften before they change colour. Firmness dropped by almost 80% before the peel showed major yellowing. In other words, texture changes start internally before they become visible on the outside.

Colour shifts still followed a clear pattern. As ripening progressed, the peel became lighter, more yellow, and more vivid, while stiffness and green tones declined.

Which models predict ripening best

When comparing kinetic models, the logistic function provided the best fit for predicting peel colour evolution and firmness loss. In contrast, respiration rate and ethylene production were most accurately described by the Michaelis-Menten model, reflecting the enzyme-driven nature of metabolic activity during climacteric ripening.

The findings reinforce the value of precise, stage-specific monitoring in postharvest research and quality management. Advanced measurement technologies, such as those developed by Felix Instruments, support high-resolution analysis of gas exchange, texture, and colour changes, enabling researchers and supply-chain operators to better understand ripening behaviour and optimise handling decisions.

By combining kinetic modelling with accurate physiological measurements, the study provides a stronger scientific basis for predicting ripening progression and managing banana quality from harvest to market.

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Read the full study here.