Scott和Gandanegara(1974)在实验室内的研究结果表明,在10-37℃下,将香蕉单果密封于聚乙烯袋内可显著延长贮藏寿命,加入乙烯吸收剂可减少蕉果变软;30℃时香蕉放在有乙烯吸收剂的密封聚乙烯袋内,其贮藏寿命可维持3周,与直接冷藏在12.8℃的蕉果的寿命相似。Tan和Smink(1981)曾报道一种成分为蔗糖酯、商品名为prolong的涂料在常温下可延长香蕉的贮藏寿命。本文是在常温条件下,用聚乙烯袋和prolong对延缓菲律兵香蕉后熟的效果进行比较。取Cavendrsh品种的头、尾梳蕉用苯来特200ppm浸果防腐后,分为如下四个处理:(1)对照;(2)1.5％prolong浸果;(3)密封聚乙烯 The results of experiments conducted by Scott and Gandanegara (1974) in the laboratory show that sealing the banana fruit into the polyethylene bag at 10-37 ° C significantly prolongs the shelf life and adding the ethylene absorber reduces softening of the banana fruit; 30 ° C When placed in a sealed polyethylene bag with ethylene absorbent, the shelf life of the banana was maintained for 3 weeks, similar to the life of banana preserved directly at 12.8 ° C. Tan and Smink (1981) reported that a coating of sucrose ester, product name prolong, extended the shelf life of bananas at room temperature. This article is at room temperature conditions, the use of polyethylene bags and prolong to delay the Philippine banana ripening effect comparison. Take the head of Cavendrsh varieties, the tail of the banana with benzene to protect 200ppm impregnated fruit, divided into the following four treatments: (1) control; (2) 1.5% prolong immersion fruit; (3) sealed polyethylene