Combination of 1-MCP and modified atmosphere packaging (MAP) maintains banana fruit quality under high temperature storage by improving antioxidant system and cell wall structure

Green-ripe disorder often occurs when banana fruit (Musa AAA group) ripen at high temperature above 25 degrees C. In this study, the effect of modified atmosphere package (MAP) + 1-methylcyclopropene (1-MCP) treatment on the shelf-life quality of banana after high temperature storage was studied. The results showed that 300 nL L-1 1-MCP treatment combined with MAP could prevent the occurrence of green-ripe disorder in banana stored at high temperature, reduce ethylene production and respiration, then delay senescence and ripening, and reduce dis-ease incidence and finger drop of fruit. Further analysis showed that the combined treatment decreased the content of reactive oxygen species (ROS) and enhanced the activity of defense-related enzymes and antioxidants. By inhibiting the activity of cell-degrading enzymes, the treatment increased lignin and cellulose content and maintained cell wall integrity. In addition, the treatment regulated the contents of endogenous hormones indole-3-acetic acid and abscisic acid, thus delaying the softening of fruit. This work provides a theoretical foundation for the storage and transportation of banana fruit at high temperature.