Effect of 1-Methylcyclopropane (1-MCP) on Banana Ripening

To investigate the effects of 1-methylcyclopropene (1-MCP) that has recently been developed by Rohm and Haas Company (Agrofresh Inc.), on banana ripening, a set of experiments was conducted. For this purpose, banana fruits at maturity stage 3-4 (from half green, half yellow to more yellow than green) were exposed to 1-MCP, generated from Agrofresh systems, with different concentrations varied from 150 ppb to 600 ppb with the interval of 150 ppb (i.e. 150, 300, 450, and 600 ppb) in gas-tight container at 17-18 degrees C for 12 h. Non-treated fruits were served as control. All fruits after 1-MCP treatment were immediately stored in cool room at temperature 20-21 degrees C, samplings and analyses for physicochemical and physiological characteristics were done daily for ten days. Experiment results indicated that 1-MCP has significantly delayed banana ripening at temperature 20-21 degrees C. 1-MCP treatment also slowdowns development of sugar spots on fruit skin, retains its typical light-yellow color and keeps the fruits firmer to be suitable for transportation and distribution. Among the treatments, 1-MCP at concentration of 300-450 ppb is considered to be the most promising. In this work, aromatic volatiles produced by ripening banana fruits into surrounded environment have also been investigated.