For this reason, researchers from the University of Sao Paulo studied the physical, biochemical and physiological characteristics of Thap Maeo bananas and defined the best ethylene dosage for treatment considering ripening parameters. Bananas were harvested and monitored during both natural and ethylene-induced ripening processes.
Results showed that the Thap Maeo cultivar is highly sensitive to ethylene. "The effective dosage can be redefined at 100 times lower than what can be applied commercially, i.e. 10 μL/L".
Source: Saraiva Lorenzo A., Castelan Florence P., Gomes Bruna L., Purgatto Eduardo, Cordenunsi-Lysenko Beatriz R., 'Thap Maeo bananas: Fast ripening and full ethylene perception at low doses', 2018, Food Research International, Vol. 105, pag. 384-392.