The effects on the quality of Cavendish bananas, which have been treated with ethylene, of exposure to 1-methylcyclopropene

Abstract

Abstract After 48 h of ethylene treatment (300 μL L−1), to induce ripening of mature, green bananas (Musa sp., AAA type, Cavendish subgroup, cv. Williams), fruit were exposed to 0 (control), 3, 300 nL L−1, or 30 μL L−1 1-methylcyclopropene (1-MCP) for 24, 48 or 72 h at 20 °C. Bananas treated with 300 nL L−1 1-MCP had a 6-day shelf-life compared with 3 days for non-treated fruit, and 4 days for fruit treated with 3 nL L−1 1-MCP. Increased shelf-life (half-ripe to over-ripe) occurred without affecting the green life (unripe to half-ripe) of bananas, peel appearance, pulp texture, soluble solid concentrations or aroma profiles. Fruit treated with 30 μL L−1 were externally and internally commercially unacceptable, as fruit developed crown rot prior to ripening. Application of 1-MCP at suitable concentrations could extend banana shelf-life, by enhancing marketing and consumer expectations without compromising banana quality.