Banana fruits at ripening colour stage 3 were exposed to the ethylene action inhibitor 1-Methylcyclopropene (1-MCP) at 500, 750 and 1000 parts per billion (ppb) for 12 and 24 h at 27±2°C. Fruits were then stored at 27±2°C with 65–75% relative humidity and later assessed for quality and ripening characteristics. 1-MCP treatments delayed the increases in the rates of respiration, TSS and Firmness. Changes in the peel colour were also slowed compared to untreated fruits. 1-MCP treated fruits with 1000 ppb concentration recorded a maximum shelf life of 9 days for 24 h exposure; whereas the untreated fruits had a shelf life of 4 days only. Thus, the application of 1-MCP was an effective technology for ripening inhibition and quality maintenance of partially ripened bananas.
Banana, ripening stage 3, 1-MCP, quality, shelf life
