Effect of 1-Methylcyclopropene (1-McP) and 1-MCP Plus Ethylene Combinations on the Green Shelf-Life and Ripening of Banana [Musa Aaa (Cavendish Sub-Group) 'Williams']

Roets, Nico; Kruger, F. J.

doi:10.17660/actahortic.2013.1007.3

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“…This temperature and the time of exposure could modify significantly the response of banana to 1‐MCP treatment. However, very recently, in an experimental trial using 1‐MCP combined with ethylene on banana and then commercially treated with ethylene, Roets and Kruger have shown that there was no difference in ripening response between banana treated at 14 or at 22 °C and then stored at 14 °C, showing similar results to those we obtained. Zhang et al showed that ethylene remains bound to the ethylene receptors for a few hours after ethylene treatment in tomato fruit, and this can affect the ability of 1‐MCP to bind to the ethylene receptors, changing the latter's efficacy on ripening inhibition.…”

Section: Discussionsupporting

confidence: 88%