Effects of 1-methylcyclopropene (1-MCP) treatment on ripe stages of banana fruit [Musa sp.]

• Published in: Food Preservation Science (Japan) Vol. 35; no. 2; pp. 73 - 77
• Main Authors: Tojo, F.(Kobe Univ. (Japan)), Suzuki, Y, Kawaguchi, K, Terai, H
• Format: Journal Article
• Language: English
• Published: 01.03.2009
• Subjects: BANANAS; BANANE; BANANO; CALIDAD; CHEMICALS; ETHYLENE; ETILENO; MADURAMIENTO; MURISSAGE; PRODUCTOS QUIMICOS; PRODUIT CHIMIQUE; QUALITE; QUALITY; RIPENING
• DOI: 10.5891/jafps.35.73
• ISSN: 1344-1213

The eating quality of banana fruit is maintained high for only a short time between the firm-ripe stage and fully ripe stage. To clarify the efficacy of 1-methylcyclopropene (1-MCP) treatment on maintaining the quality of banana fruit at these stages, we investigated the effects of timing of 1-MCP treatment on fruit quality during ripening. Mature green banana fruit were treated with or without 1-MCP at 1, 2, 3, 4, or 5 days after the start of ethylene treatment (DASE) and stored at 20degC in the dark. The peel color of banana fruit treated with 1-MCP at 2, 3, 4, and 5 DASE typically turned yellow in a manner similar to that of the control fruit. In fruit treated with 1-MCP at 1 and 2 DASE, the development of brown spots was significantly suppressed. At 6 DASE, there was no difference in flesh firmness between the control fruit and that treated with 1-MCP at 2 DASE, which means that 1-MCP-treated fruit typically softened up to the firm ripe stage. The firmness of 1-MCP-treated fruit was then maintained, while that of the control fruit decreased. There was no difference in the soluble solid content between 1-MCP-treated fruit and the control fruit. The findings revealed that 1-MCP treatment of banana fruit at 2 DASE prolongs the period between the firm-ripe stage and fully ripe stage with no negative impact.