Changes in keto acid concentration in bananas during storage and ripening.

Musa paradisiaca (Robusta var.) bananas were harvested at commercial maturity and stored at 12.8 and 8.3 degree C (RH 85%). During storage at 12.8 degree C, pyruvic acid concn. in peel increased but at 8.3 degree C it decreased (vice versa in pulp). alpha-Keto-glutaric acid increased in peel and pulp at both temp., as did oxaloacetic acid (except in pulp at 12.8 degree C). When fruits were transferred to 23 degree C for normal ripening the changes in fruits stored previously at 12.8 degree C were different from those in fruits stored at 8.3 degree C. It appears likely that fruits stored at 8.3 degree C are affected by chilling and do not ripen normally.