Abstract: The effects of chives juice soaking under different conditions of soaking time, concentration and soaking way on major physiochemical and physiological parameters of banana during postharvest ripening, such as color, firmness, total soluble solid content, respiration and ethylene release, were probed. The results showed that chives juice could significantly delay the browning of banana peel, which was green-yellow in color on the 6th day, and improve the color saturation. Soaking 20% chives juice for 2 min every 24 h performed for 3 times resulted in a dramatic decrease in banana firmness when compared with the control. No significant difference in total soluble solid content was observed between the treatment group and the control. Ethylene release reached its maximum on the 3rd day and always revealed a higher level in the treatment group when compared with the control. In conclusion, soaking 20% chives juice for 2 min every 24 h performed for 3 times can provide a better way for preserving banana.

Key words: banana, ripening, color, respiration, ethylene