Effects of Immersion in Aqueous1-methylcyclopropene (1-MCP) Solution on Ripening of Bananas

摘要

The effects of immersion in aqueous1-methylcyclopropene (1-MCP) solution on the ripening of bananas were investigated. Mature green bananas were immersed in water (control) or 0.1,1，10， 50, 100, or 1,000 mu g (active ingredient) L~(-1) aqueous 1-MCPsolution for10 min 2 days after the start of ethylene treatment (DASE) and stored at 20°C in the dark. In the bananas treated in 50，100， and 1,000 mu g L~(-1) 1-MCP solutions, an increase in color score was suppressed, and the ratio of the brown spotarea to the surface area increased slightly and remained low until12 DASE. To investigate the effects of the duration of immersion on ripening, the bananas were immersed in100 mu g L~(-1)aqueous1-MCP solution for 0.5,1，3， 6,10， or 15 min or not immersed (control)2 DASE and stored at 20°C in the dark. In the bananas treated for 10 and15 min, increases in the score and ratios were suppressed. The internal quality of the bananas immersed in100 mu g L~(-1) aqueous 1-MCP solution for10 min, which was effective and efficient in suppressing ripening, was similar to that of the control, and the edible period was prolonged by more than twofold. These results suggest that immersion of bananas in aqueous 1-MCP solution is a very practical postharvest application because of the easy availability of 1-MCP.