Effect of pre‐ripening chilling temperatures on ripening, shelf life and quality of bananas treated with 1‐methylcyclopropene

Abstract

Ethylene production, shelf life and fruit quality of Cavendish bananas (cv. Williams), held at different preripening storage temperatures (5°C, 10°C or 15°C) prior to ethylene and ⁄ or 1-methylcyclopropene (1-MCP) application, were determined and compared. Levels of ethylene production during ripening were highest for control fruit that had been stored at 5°C followed by 10°C and then 15°C. 1-MCP treatment (at 300 nL L )1 ) had no effect on ethylene production of fruit that had been stored at 10°C by day 10 of storage, but ethylene production was significantly higher for fruit that had been stored at 15°C and lower for those stored at 5°C before 1-MCP treatment. 1-MCP also increased shelf life to a greater extent when applied to fruit that had been stored at 10°C or 15°C. Even though 1-MCP had no significant effect on under peel chilling injury, it increased discolouration significantly, regardless of storage temperature. Firmness of 1-MCP-treated fruit decreased significantly compared to the control when fruit were held at 5°C or 15°C prior to ripening (and 1-MCP application) but had no effect on fruit stored at 10°C before ripening. These results indicate that pre-ripening storage temperature affects ripening, shelf life and quality in both ethylene and 1-MCP-treated bananas.

Avances en maduración y poscosecha de frutas y hortalizas

“…Los tratamientos aplicados fueron vapores (JaMe 0.01 mM) y 1-MCP (300 ppb) durante 24 horas a 20°C. La dosis de 1-MCP óptima en estos frutos fue escogida de entre las ensayadas por Moradinezhad et al, (2010) mientras que la dosis de JaMe se seleccionó en base a estudios propios. Los tratamientos con 1-MCP se realizaron mediante la utilización de pastillas comerciales liberadoras de este compuesto a las dosis aplicadas, todo proporcionado por SmartFresh (AgroFresh Inc., Philadelphia, PA) en contenedores herméticos de 130 L. Todos los frutos se almacenaron a 7°C con una humedad relativa del 90 % para ser posteriormente muestreados tras diversos periodos de almacenamiento en frío más dos días más a 20°C para evaluar la vida útil.…”

Comparison of tissue deterioration of ripening banana fruit (Musa spp., AAA group, Cavendish subgroup) under chilling and non‐chilling temperatures

“…Recent research on fruits and vegetables has focused on treatments to reduce or delay CI symptoms. In banana, these treatments have included UV‐C, hydrogen sulfide, nitric oxide, cold shock, hot‐water treatments and 1‐methylcyclopropene treatment …”

“…In banana, these treatments have included UV-C, hydrogen sulfide, nitric oxide, cold shock, hot-water treatments and 1-methylcyclopropene treatment. [2][3][4][5][6][7][8] The effect of CI on enzymatic activity in banana fruit has been evaluated for phenylalanine ammonia-lyase (EC 4.3.1.5), which is associated with low-temperature stress; [9][10][11] polyphenol oxidase (EC 1.10.3.1), which is associated with tissue browning; 11 and enzymes associated with starch-to-sugar conversion, including sucrose synthase (EC 2.4.1.13), sucrose-phosphate synthase (EC 2.4.1.14. ), -amylase (EC 3.2.1.1.…”