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低温环境贮藏香蕉果实可加速果实热化．这反映在果实的呼吸和乙烯产生增加提前以及果皮色泽和果肉糖类大大增加．本试验结束时，低湿贮藏果末端为绿黄色（第５阶段），而高湿贮藏果仍为绿色（第１—２阶段）．与高湿贮藏果相比，低湿贮藏果肉的乙烯产生并未大量增加．尽管两个处理样品的氨基环丙烷粉酸（ＡＣＣ）含量增加较多，仍出现了差异，因为低湿处理比高湿处理提前两天．低湿贮藏果皮的乙烯产生随果实热化而显著增加，与ＡＣＣ的增加相一致．在低温贮藏果中，果皮的ＡＣＣ氧化酶活性反映出乙烯产生的大量增加，而高湿贮藏果的增加则迟而少．低高湿贮藏果的果肉ＡＣＣ氧化酶活性在贮藏期间逐渐增加．讨论了乙烯产生的变化，香蕉熟化与果肉的乙烯产生相一致，而果皮则无活动．果肉的乙烯产生取决于果实褪绿程度．
Cryogenic storage of banana fruits can accelerate fruit heating. This is reflected in the increase in fruit respiration and ethylene production as well as the sharp increase in peel color and flesh sugar. At the end of the test, the end of the low-humidity stored fruit is greenish yellow (stage 5) while the high-humidity stored fruit is still green (stage 1-2). Ethylene production in low-moisture stored pulp did not increase significantly compared to high-humidity stored fruit. Although there was a significant increase in the aminocaproic acid (ACC) content of the two treated samples, differences persisted because the low-humidity treatment was two days earlier than the high-humidity treatment. Ethylene production in low moisture stored peel increased significantly with fruit heating, consistent with an increase in ACC. In low-temperature stored fruits, the ACC oxidase activity of the peel reflects a substantial increase in ethylene production, whereas the increase in stored-fruit humidity is delayed. Fruit ACC oxidase activity of fruits stored in low humidity increased gradually during storage. Changes in ethylene production were discussed. Banana ripening was consistent with pulp ethylene production, whereas pericarp was inactive. The flesh’s ethylene production depends on the degree of fruit chlorotic.