| Abstract: | The involvement of alternative respiration in thermogenesisduring the ripening of banana {Musa paradisiaca var. MysoreKadali) fruits, attached to a bunch, has been examined. Thetemperature of the youngest (unripened) banana fruit increasedfrom 27·0 ± 0·2°C to 30·8±0·1°C and the total respiration (in nmo1 oxygen min 1 g1 drywt.) increased from 1·39·6 ± 5·5to 167·3 ± 7·0 at the fully ripened stage.Although the capacity for alternative respiration showed littlechange, the actual operation of this pathway increased from38 to 73% (p= 0·38 to 0·73) during ripening. Similarresults were obtained in fruits along the central axis at differentstages of ripening. It is suggested that alternative respirationmay contribute to the temperature rise observed in ripeningbanana fruit. Key words: Alternative respiration, tehrmogenesis, fruit ripening |
