Effect of ripening temperatures on shelf life and quality of partially ripened 1-MCP-treated bananas.

摘要

We examined the effect of ethylene and 1-MCP treatment on shelf life and fruit quality in bananas ('Williams') ripened at different temperatures. Fruit was treated with ethylene at 100 micro l L-1 for two consecutive days and then were exposed to 1-MCP at 0 or 300 nl L-1 for 24h at 22 degrees C. Thereafter, bananas were placed into temperature controlled rooms at 16, 19, 22 and 25 degrees C with approximately 90% RH. 1-MCP was most effective at increasing shelf life and firmness when fruit were ripened at 16 degrees C. The results showed that response of fruit to 1-MCP treatment was dependent on storage temperature after ripening initiation by ethylene. These observations suggest that a combination of optimum ripening storage temperature and application of 1-MCP to partially ripened bananas will further extend shelf life and also improve fruit quality.