Thap Maeo bananas: Fast ripening and full ethylene perception at low doses

Brazil is a major producer and consumer of various banana types. Thap Maeo is a promising cultivar for the market due to its resistance to Black and Yellow Sigatoka disease. However, a lack of information and postharvest technologies concerning Thap Maeo physiology seems to be a significant problem limiting its expansion in the market. Thus, this study aims to establish Thap Maeo fruit's physical, biochemical, and physiological aspects, defining the best ethylene dosage for treatment considering fruit ripening parameters. Bananas were harvested and monitored during both natural and ethylene-induced ripening processes. Assessments of pulp firmness, peel color and endogenous ethylene production showed different profiles between ethylene-treated and non-treated fruits, whereas the ethylene responses concerning the carbohydrates and hormones profiles, as well as the ethylene receptors expression, were observed in all ethylene-treated fruits, even applying low concentrations of the hormone. It thus indicated the high ethylene-sensitivity of Thap Maeo cultivar. Such postharvest behaviors reverberate in lower ethylene requirements for treatment, which was established at 10μLL−1. Ethylene-inducible changes in fruit volatile compounds throughout ripening are also discussed. [Display omitted] •Thap Maeo banana cultivar is highly sensitive to ethylene.•The effective dosage for ethylene treatments can be redefined by up to 100 times lower than those commercially applied.•Banana fruit volatile profile is differentially affected by various ethylene treatments.