Simultaneous application of ethylene and 1-MCP affects banana ripening features during storage

In order to avoid the ripening blocking effect of 1-MCP (1-methylcyclopropene) on bananas when applied before ethylene commercial treatment, 1-MCP in combination with ‘CD ethylene’ (ethylene–cyclodextrin complex) was used in gas formulations: 300 nmol mol⁻¹ 1-MCP + 1200, 2400 or 4800 nmol mol⁻¹ ethylene (ETH). Control bananas received 1-MCP alone or 4800 nmol mol⁻¹ ethylene alone or no treatment. Treatments were done on overseas shipped bananas, at 14 °C, 90% relative humidity (RH), for 16 h; the bananas were stored under the same atmospheric conditions. After 4 or 12 days the bananas were commercially treated with 500 µmol mol⁻¹ ethylene.

RESULTS

A 300 nmol mol⁻¹ 1-MCP treatment significantly blocked banana ripening in terms of physiological and technological parameters, inhibiting ethylene production and respiration, despite the commercial ethylene treatment. The application of 300 nmol mol⁻¹ 1-MCP + 1200 or 2400 nmol mol⁻¹ ethylene delayed ripening but with a regular pattern. A 300 nmol mol⁻¹ 1-MCP + 4800 nmol mol⁻¹ ethylene application did not delay ripening as did 4800 nmol mol⁻¹ ethylene treatment. The development of black spots was closely associated with advanced ripening/senescence of fruits.

CONCLUSION

The combined 300 nmol mol⁻¹ 1-MCP + 1200 or 2400 nmol mol⁻¹ ethylene treatment appears to be a promising treatment to extend banana storage, following overseas shipping. 

by Rinaldo Botondi, Federica De Sanctis, Serena Bartoloni, Fabio Mencarelli