1-MCP (methylcyclopropene) successfully delays the ripening of 'Ambul' banana at ambient conditions

The study aimed to develop appropriate technologies for the extension of shelf life of banana using 1-MCP with varying concentration and exposure time at ambient conditions. The banana cultivar 'Ambul' (type-AAB) was used for the experiment. Banana hands were treated in sealed glass containers with 1-MCP concentrations of 0.1, 0.3, 0.5 and 1 ppm and the samples were exposed to 1-MCP for 6, 12, 18 and 24 h. A control sample was kept untreated. Treated banana samples were stored at ambient conditions (29 +/- 5 degrees C and 66 +/- 7% RH). Peel color, ripeness index, physiological weight loss, total soluble solids (TSS), chlorophyll content and flesh firmness were measured at initial stage and during storage period at 2-day intervals. Peel color of banana sample treated with 1 ppm 1-MCP for 24 h showed yellowing, 17 days after treatment while the yellowing occurred in the control sample within five days. Further, this treatment resulted the least change of a* and b* values compared to all other treatments. Fruit firmness rapidly changed in control from 78.6 to 22.7 N after five days, but samples treated with 1 ppm 1-MCP for 18 and 24 h showed similar changes after 19 days. In addition, degradation of chlorophyll contents and increase in TSS were reduced as a result of the treatments. 1-MCP concentration and exposure time clearly indicated positive correlation with the delaying of ripening. Application of 1-MCP for 18 and 24 h could extend the shelf life of 'Ambul' banana approximately by four times compared to untreated fruits at ambient conditions.