Influence of aqueous 1-methylcyclopropene on postharvest ripening and quality of banana

Abstract

The influence of aqueous 1-methylcyclopropene (1-MCP) on the ripening of harvested banana fruit cv. ‘Cavendish’ was investigated. Banana fruit at mature green stage were dipped in aqueous 1-MCP at 100, 200, 400 and 600 μg L–1 for 10 min, fan-forced air-dried and then stored at 20 ± 2°C and 85–90% RH for ripening over 30 days. Banana ripening was delayed when dipped in 100–600 μg L–1, however; higher concentrations of 1-MCP were more effective for slowing ripening process and prolonging shelf-life. The changes in firmness, TSS, ascorbic acid contents and surface colour of fruit treated at 400 and 600 μg L–1 of 1-MCP remained strongly suppressed and consequently extended the storage life by 20 days compared to untreated fruit. The untreated fruit was completely ripe after ten days of storage, when fruit firmness, h° value and ascorbic acid content were significantly decreased reaching 5.2 kgf cm–2, 77 and 2.7 mg 100 g–1, respectively. Thus, postharvest immersion of banana fruit in 400 μg L–1 1-MCP solution can be a feasible alternative technology for long distance transport without refrigeration.