Shelf Life Extension of Ethylene Treated Bananas at Different Storage Temperature with the Ethylene Action Inhibitor, 1-Methylcyclopropene

The effect of fruit ripeness stage, storage temperature (27±2°C and 14°C), 1-MCP concentration (500, 750, 1000 ppb), 1-MCP treatment duration (12 and 24 h) and ethylene treatment before 1-MCP were evaluated. Banana fruits at ripening stage 2 (25 per cent ripening) were selected for the study. Fruits treated with various concentrations of 1-MCP for 24 h were firmer and the time to reach the edible ripe stage was longer than the non-treated control. The rise in the respiration rate, total soluble solids, physiological loss in weight were delayed for 1-MCP concentration of 750 ppb in treated fruit. The shelf life of 1-MCP treated fruits was significantly increased compared to the control fruits. When ripened at room temperature (27±2°C), 1-MCP treated fruit at ripening stage 2 (25% ripening) had maximum shelf life (100% ripening) of 11 days, whereas control fruits had Ashelf life of 7 days. In addition, 1-MCP treated fruits at 750 ppb for 24 h under 14°C had a maximum shelf life of 24 days whereas the control fruits had a shelf life of 12 days. These results indicate that the treatment with 1-MCP, combined with cold storage, isan effective method for increasing the shelf life of banana fruits with the aim of facilitating its commercialization. Thus, 1-MCP vaporization at 750 ppb in stage 2 (25 per cent ripening) banana fruits for 24 hours under cold storage (14°C) was found promising by registering greater firmness, delayed change in colour, reduced respiration rate and enhanced shelf life.