Abstract
Banana green life (GL) is the time between harvesting and the start of natural ripening. GL could be considered as a major quality criterion, as it defines whether or not a fruit is suitable for export and marketing. The ending of GL, when climacteric crisis occurs, is characterized by autocatalytic ethylene production. Ethylene synthesis and regulation are described. The main methods for determining GI are based on detecting the CO2 peak or a decrease in green pigments, using a spectrometer (NDVI) for the latter. Temperatures during fruit growth and Black Sigatoka disease are the main pre-harvest factors affecting GL. The former can be managed by applying the thermal sums concept and the latter by adequate field practices. The effects of the main exogenous storage parameters (storage temperature, relative humidity, concentration of ethylene and O-2/CO2 ratio in the atmosphere) could be modelled in some cases. The most effective solutions for extending GL rely on either developing coatings using new preservative compounds, or designing packaging capable of controlling the temperature, CO2/O-2 ratio and ethylene concentrations in the environment close to the fruits. It was demonstrated that 1-MCP is not relevant for increasing GL. A global and integrated approach involving the overall optimization of pre- and post-harvest factors needs to be applied to maintain green fruit until voluntary/artificial ripening is induced.