Aiming to verify the effects of the ripening conditions on the finger drop of bananas 'SH 3640', this experiment was set up on an entirely randomized design, with four treatments: T1 - ripening under environmental temperature (24.6 ± 1.7ºC); T2 - preconditioning of the fruits at 5ºC for 6 hours, following the ripening under environmental temperature; T3 - preconditioning of the fruits at 5ºC for 12 hours, following the ripening under environmental temperature; and T4 - ripening of the fruits in low-density polyethylene bags at 18ºC. Six replicates were used for the anatomical observations, and 4 replicates for evaluating the resistance to finger drop, pulp consistence of the ripe fruit and the number of days from harvest to ripening, with each replicate consisting of one fruit. The fruits of treatments T2 and T4 showed higher resistance to finger drop, what is justified by the increase in either thickness and the highest lignin deposition in the cellular wall. Fruits of treatment T4 showed a delayed ripening, comparing to the others's. The fruits of all treatments showed no differences for consistence of the pulp.
Musa spp.; post-harvest; temperature; anatomical characterization
