Abstract:
Effects of 1-Methylcyclopropene (1-MCP) on delayed ripening of 'Hom ~ h o n ~ba'n anas were investigated. The bananas treated with 1-MCP at a concentration 250, 500, and 1000 ppb for 6, 12 and 24 hours at 20 OC and stored at 20 OC revealed that 1-MCP could delay ripening and the beneficial effects of the concentration were directly opposite with the treatment time. It was found that the 1-MCP at 500 ppb for 12 hours was the most effective 1-MCP for maintaining qualities for 24 days. The bananas with 70% and 80% maturity treated with 1-MCP at the concentration of 500 ppb for 12 hours showed that both the maturity stages stored at 13 OC could prolong the ripening of bananas for 60 days and better than those which stored at 20 OC. These bananas also had normal ripening. The 70% maturity treated with 1-MCP at 500 ppb for 12 hours and kept at 13 OC could delay respiration rate, ethylene production, texture and changing of starch and sugar content longer than 30 days. In addition, those treated and stored bananas provided normal ripening after dipping in ethephon 500 ppm. It could be conclude that bananas treated with 1-MCP 500 ppb for 12 hours and stored at 13 OC would give definite advantages for extending postharvest shelf life of bananas.