Effects of 1-MCP on the postharvest physiology and quality of banana fruits

1-methylcyclopropene(1-MCP) can prolong the shelf life of banana fruits remarkably. But there are seldom research results of 1-MCP impact on the quality indexes of food. Banana fruits(Guangdong Gaozhou'ai) were treated with 200 nL/L 1-MCP for 24 h then held in air at 20℃. Results show that the rate of increasing in the level of soluble sugar and soluble solids content of the fruit pulp is reduced. Meanwhile, the rate of declining in firmness of the fruit is much lower than that of control fruit. The results suggest that 1-MCP can be applied to delay the process of postharvest ripening of banana without reducing nutrient values. However, exogenous ethylene cannot accelerate the ripening of banana fruits after 1-MCP treatment.