The Combined Effect of 1-methylcyclopropene (1-MCP) and Ethylene on Green-life and Postharvest Quality of Banana Fruit

Abstract

1-methylcyclopropene (1-MCP) extends shelf-life of banana fruit, however, it induces uneven ripening. The strong effect 1-MCP has on ethylene receptors probably condition the fruit to ripen unevenly. Combined application of 1-MCP and ethephon has been reported to alleviate this negative effect. However, limited work reported the effect of the treatment at cold storage. Hence, the present study determined whether the combined application of 1-MCP and ethylene prolongs banana green-life during cold storage and induces uniform ripening during shelf-life. The study comprised four treatments: control (untreated), gaseous 1-MCP at 400 nL L−1 and combination of 400 nL L−1 1-MCP with liquid ethephon at 50 or 100 µL L−1 concentrations. The treatments were arranged in a completely randomized design (CRD) with 4 replicates. The treated fruit were cold stored at 14°C for 30 d and thereafter 23°C to simulate shelf-life for 9 d. The results showed that 400 nL L−1 1-MCP and combined with 50 and 100 µL L−1 ethephon prolonged green-life and delayed ripening during cold storage compared to the control. In addition, there was more softening, yellow color development, and accumulation of soluble sugars in fruit treated with 1-MCP+ethephon compared to 1-MCP during shelf-life. The combined application of 1-MCP and ethylene is an effective strategy that prolongs banana green-life during cold storage and induces uniform ripening during shelf-life. This strategy has potential to be used when banana fruit are exported to distant markets, since it also prolongs green-life for a long time.