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Simultaneous application of ethylene and 1‐ MCP affects banana ripening features during storage
Author(s) -
Botondi Rinaldo,
De Sanctis Federica,
Bartoloni Serena,
Mencarelli Fabio
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6599
Subject(s) - ripening , ethylene , banana peel , chemistry , 1 methylcyclopropene , horticulture , food science , biology , biochemistry , catalysis
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