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2010•Acta HorticulturaeRequires access

EFFECT OF RIPENING TEMPERATURES ON SHELF LIFE AND QUALITY OF PARTIALLY RIPENED 1-MCP-TREATED BANANAS

Farid Moradinezhad, A. Klieber, Amanda J. Able, M. Sedgley

Open publisher page 5 citations

Abstract

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 μl L -1 for two consecutive days and then were exposed to 1-MCP at 0 or 300 nl L -1 for 24h at 22°C. Thereafter, bananas were placed into temperature controlled rooms at 16, 19, 22 and 25°C with approximately 90% RH. 1-MCP was most effective at increasing shelf life and firmness when fruit were ripened at 16°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.

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What this paper is about

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 μl L -1 for two consecutive days and then were exposed to 1-MCP at 0 or 300 nl L -1 for 24h at 22°C. Thereafter, bananas were placed into temperature controlled rooms at 16, 19, 22 and 25°C with approximately 90% RH. 1-MCP was most effective at increasing shelf life and firmness when fruit were ripened at 16°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.

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Available abstract

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 μl L -1 for two consecutive days and then were exposed to 1-MCP at 0 or 300 nl L -1 for 24h at 22°C. Thereafter, bananas were placed into temperature controlled rooms at 16, 19, 22 and 25°C with approximately 90% RH. 1-MCP was most effective at increasing shelf life and firmness when fruit were ripened at 16°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.

Key concepts: Ripening, Shelf life, Horticulture, Quality (philosophy), Food science, Chemistry, Biology, Physics

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EFFECT OF RIPENING TEMPERATURES ON SHELF LIFE AND QUALITY OF PARTIALLY RIPENED 1-MCP-TREATED BANANAS — Research Paper | ScholarLens