Abstract
The effect of 1-methylcyclopropene (1-MCP) was evaluated on bananas at intermediate stages of ripeness after 36/48 ho f having been commercially treated with ethylene. Several conditions for the application of 1-MCP including concentrations (100, 300 and 1000 nl l 1 ), temperatures (14 and 20 8C) and durations of exposure (6, 12 and 24 h) were studied. In some experiments, bananas at ripeness stage 3 or 4 that were treated with 1000 nl l 1 1-MCP at 20 8C for 6 or 24 h had higher ethylene production rates but respiration rates were reduced and changes in skin color and flesh firmness were delayed without negative impacts on the qualitative or quantitative aroma composition of the fruit. However, similar 1-MCP treatments were much less effective in retarding ripening of stage 3 or 4 bananas in subsequent experiments. We conclude that, under the conditions tested in this study, the efficacy of 1-MCP in delaying ripening of partially ripened bananas is too inconsistent for commercial application. # 2002 Elsevier Science B.V. All rights reserved.
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