Extension of the shelf life of banana fruit by 1-methylcyclopropene in combination with polyethylene bags

The effect of the new anti-ethylene compound 1-methylcyclopropene (1-MCP) in combination with polyethylene bags on the ripening of harvested banana fruit was investigated. 1-MCP treatment delayed peel colour change and fruit softening, and extended shelf life in association with suppression of respiration and C2H4 evolution. Banana fruit ripening was delayed when exposed to 0.01-1.0 mu l 1-MCP/l for 24 h, and increasing concentrations of 1-MCP were generally more effective for longer periods of time. Similar results were obtained with fruit sealed in polyethylene bags (0.03 mm thick) containing 1-MCP at various concentrations, but longer delays in ripening were achieved. The greatest longevity of about 58 days was realised by packing fruit in sealed polyethylene bags with 1-MCP at either of 0.5 or 1.0 mu l/l. Analyses of C2H4 and CO2 concentrations within polyethylene bags confirmed that 1-MCP suppressed both C2H4 evolution and respiration. Thus, application of 1-MCP in combination with the use of polyethylene bags can greatly extend the postharvest life of banana fruit. (C) 1999 Elsevier Science B.V. All rights reserved.