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

BACKGROUND 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. © 2014 Society of Chemical Industry