Regulation of fruit ripening in banana using 1-Methylcyclopropene

Experiment was conducted to study the effect of different concentrations of 1-Methylcyclopropene (1-MCP) and durations on fruit ripening in two varieties of banana. Different concentrations and durations of 1-MCP treatment were 1μl/l 1-MCP for 6 hrs, 1μl/l 1-MCP for 12 hrs, 5μl/l 1-MCP for 6 hrs, 5μl/l 1-MCP for 12 hrs, 10μl/l 1-MCP for 6 hrs and 10μl/l 1-MCP for 12 hrs. Observations were recorded at four stages of ripening i.e. Stage 1: Full Green (FG), Stage 2: More Green than Yellow (MG), Stage 3: More Yellow than Green (MY) and Stage 4: Full Yellow (FY). 1-MCP treatment to banana caused a significant (68%) extension in shelf life in both the varieties studied. This delayed ripening due to 1-MCP treatment was associated with reduction in fresh weight, lower rate of respiration and ethylene evolution, a decreased pulp-peel ratio and TSS %. However, there was no significant difference among the different concentrations and durations of 1-MCP treatment. Thus, it was concluded that 1-MCP delays banana fruit ripening and 1 μl/l 1-MCP for 6 hrs is most effective among different combinations studied.