Effect of applications of 1-MCP and ethylene on the ripening and degreening process of banana fruits cv. Barranquillo

Abstract

The banana cv. Barranquillo (Musa acuminata, AAA, ‘Gros Michel’) is a highly desired fruit because of its productive potential and organoleptic quality but various aspects of the ripening process are unknown. The objective of this research was to evaluate the effect of applications of 1-MCP and ethylene on the ripening and degreening process. Two experiments were carried out at room temperature with fruits harvested at commercial maturity. The first four treatments evaluated maturation: control, ethylene, 1-MCP, and 1-MCP + ethylene. In the second experiment, different concentrations of ethylene based on ethephon (0, 100, 500 and 1000 μL L-1) were evaluated. The fruits treated with 1-MCP decreased the ripening process, and 1-MCP was a good alternative for conserving the fruits; the ethylene had opposite results. The color index of the skin, weight loss, firmness, total soluble solids, and maturity ratio had changes associated with the presence of ethylene. In the second experiment, the ethylene applications between 100 and 500 μL L-1 sufficiently stimulated degreening but accelerated the ripening process.