The effects on the quality of Cavendish bananas, which have been treated with ethylene, of exposure to 1-methylcyclopropene

Summary After 48 h of ethylene treatment (300 μL L−1), to induce ripening of mature, green bananas (Musa sp., AAA type, Cavendish subgroup, cv. Williams), fruit were exposed to 0 (control), 3, 300 nL L−1, or 30 μL L−1 1‐methylcyclopropene (1‐MCP) for 24, 48 or 72 h at 20 °C. Bananas treated with 300 nL L−1 1‐MCP had a 6‐day shelf‐life compared with 3 days for non‐treated fruit, and 4 days for fruit treated with 3 nL L−1 1‐MCP. Increased shelf‐life (half‐ripe to over‐ripe) occurred without affecting the green life (unripe to half‐ripe) of bananas, peel appearance, pulp texture, soluble solid concentrations or aroma profiles. Fruit treated with 30 μL L−1 were externally and internally commercially unacceptable, as fruit developed crown rot prior to ripening. Application of 1‐MCP at suitable concentrations could extend banana shelf‐life, by enhancing marketing and consumer expectations without compromising banana quality.