Effect of 1-Methylcyclopropene (1-MCP) on Quality and Shelf-Life of Banana Fruits

Abstract

The effect of 1-Methylcyclopropene (1-MCP) on quality and
shelf–life of ‘Grand Nain’ banana fruits was evaluated.
1-Methylcyclopropene at 62.5, 125 and 250 ppb delayed fruit ripening,
maintained quality and extended shelf-life of banana fruits. The higher the
concentration of 1-MCP, the more was the effect. 1-Methylcyclopropene
significantly delayed the onset of the climacteric peak. The untreated
fruits reached the climacteric peak after 8 days at 18± 1°C and 85% - 90%
relative humidity. Treatment with 1-MCP at 62.5, 125 and 250 ppb
significantly delayed the onset of the climacteric peak by 12, 16 and 20
days, respectively, compared with the untreated fruits. The effect of 1-
MCP was also reflected similarly in retarded peel colour development and
total soluble solids (TSS) accumulation, reduced fruit flesh softening and
weight loss, and retained ascorbic acid content during storage of banana
fruits.