Effects of 1-Methylcyclopropene on Edible Life of Banana Fruit

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  • １－メチルシクロプロペン処理がバナナ果実の可食期間に及ぼす影響
  • 1 メチルシクロプロペン ショリ ガ バナナ カジツ ノ カショク キカン ニ オヨボス エイキョウ

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Once bananas are induced to ripen with ethylene, edible life is only 6 days when stored in an ambient condition after treatment. A method to slow down the ethylene-induced ripening process has economical significance for marketers and consumers. The application of 1-methylcyclopropene (1-MCP), a strong inhibitor of ethylene action, was conducted to maintain the eating-ripe condition of banana fruit. Several conditions for application of 1-MCP including timing (before, during and after ethylene treatment), stages (color 1, 3 and 5) and concentrations (0.1, 0.3, 0.5, 1.0 and 10 ppm) were studied. Preclimacteric banana treated with 0.3 ppm 1-MCP delayed the initiation of ripening, but was much less effective in extending the edible life. Simultaneous treatments with 0.3 ppm 1-MCP and 100, 250 or 500 ppm ethylene at the preclimacteric stage caused uneven peel degreening. The higher the concentration of ethylene, the more quickly degreening would be observed in this simultaneous treatment. Banana ripening induced by ethylene could be slowed down by exposure to 0.3 ppm of 1-MCP at color stage 3. We conclude that 1-MCP is a promising postharvest treatment for extending the edible life of bananas to more than 12 days at 25°C when applied at color stage 3.<br>

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