Effect of pre-ripening chilling temperatures on ripening, shelf life and quality of bananas treated with 1-methylcyclopropene

Ethylene production, shelf life and fruit quality of Cavendish bananas (cv. Williams), held at different pre-ripening storage temperatures (5 degrees C, 10 degrees C or 15 degrees C) prior to ethylene and/or 1-methylcyclopropene (1-MCP) application, were determined and compared. Levels of ethylene production during ripening were highest for control fruit that had been stored at 5 degrees C followed by 10 degrees C and then 15 degrees C. 1-MCP treatment (at 300 nL L-1) had no effect on ethylene production of fruit that had been stored at 10 degrees C by day 10 of storage, but ethylene production was significantly higher for fruit that had been stored at 15 degrees C and lower for those stored at 5 degrees C before 1-MCP treatment. 1-MCP also increased shelf life to a greater extent when applied to fruit that had been stored at 10 degrees C or 15 degrees C. Even though 1-MCP had no significant effect on under peel chilling injury, it increased discolouration significantly, regardless of storage temperature. Firmness of 1-MCP-treated fruit decreased significantly compared to the control when fruit were held at 5 degrees C or 15 degrees C prior to ripening (and 1-MCP application) but had no effect on fruit stored at 10 degrees C before ripening. These results indicate that pre-ripening storage temperature affects ripening, shelf life and quality in both ethylene and 1-MCP-treated bananas.