Abstract: This study aimed to resolve the problem of ethephon residues and effectively promote the ripening of fruits and vegetables. A packaging material supplemented with ethephon was prepared to promote the ripening of banana. Samples were subjected to normal packaging or ethephon packaging (EP) and then storage for up to 8 days at 25 ℃ and 70% relative humidity. Every two days, respiratory intensity and hardness were determined to study the effects of the ethephon-supplemented packaging material on the ripening process and shelf life quality of banana. The results showed that respiratory intensity and the contents of reducing sugar and malondialdehyde (MDA) in the flesh, as well as the color parameter a* value and the content of soluble protein in the peel of EP treated samples were higher than those in control samples, while the hardness was significantly lower than that of the control group (P < 0.05), indicating that EP could promote the postharvest ripening process of banana when compared with ordinary packaging. In addition, the total phenol content of the experimental group was higher than that of the control group, while the activity of polyphenoloxidase (PPO) and peroxidase (POD) was lower than that of the control group, indicating that EP could have an inhibitory effect on the browning of banana peels. Therefore, the ethephon-supplemented packaging material can effectively promote the postharvest ripening of banana by promoting the release of ethylene.

Key words: banana, ethephon, respiratory intensity, malondialdehyde, total phenols