Abstract: In this study, green-mature bananas were stored at (20 ± 1) ℃ and 85%－90% humidity for 21 days and at the same time exposed continuously to -100 or -200 kV/m high voltage electrostatic fields (HVEF). Respiration intensity, ethylene production, pericarp color, firmness, and the contents of chlorophyll, soluble sugar and starch of the fruits were investigated during the storage period. The results indicated that the occurrence of respiration peaks and ethylene production in banana fruits were accelerated by negative HVEF treatment; the conversion of starch to sugars was faster and began earlier, chlorophyll content was considerably decreased, and the reduction of fruit firmness was lower when compared with the control. Moreover, -200 kV/m HVEF treatment had more desired effect on quality characteristics of green-mature bananas than －100 kV/m HVEF treatment. This study demonstrates that continuous HVEF treatment can promote the postharvest ripening of green-mature bananas, in particular -200 kV/m HVEF treatment group, which ripened 4 days before the control.

Key words: banana, high voltage electrostatic field (HVEF), postharvest physiology, ripening