ISHS Acta Horticulturae 600: VIII International Controlled Atmosphere Research Conference
EFFECT OF POST-RIPENING ATMOSPHERE TREATMENTS ON BANANA |
| Authors: | A. Klieber, A. Bagnato, R. Barrett, M. Sedgley |
| Keywords: | Musa acuminata Colla, low-oxygen, 1-MCP, ethylene, shelf life, quality, ripening. |
| Abstract:
The shelf life of Cavendish bananas (Musa acuminata Colla cv. Williams) after ripening initiation is relatively short, causing problems for marketing of the fruit. To extend shelf life, short-term low oxygen treatments and 1-MCP treatments were applied after a 2 day ripening initiation period with ethylene. Short-term low oxygen (<1%) treatments applied at 22°C did not extend shelf life of bananas, but it induced serious skin injury that increased in severity with prolonged exposure from 6 to 24 hours. The shelf life of bananas was doubled by application of 300nL/L 1-MCP for 24 hours at 22°C directly after ripening initiation with ethylene, but 3nl/L had no effect and 30μL/L excessively slowed ripening. Eating quality parameters were not affected by this treatment. Further work is required on optimising 1-MCP treatments for commercial ripening and on consumer testing after 1-MCP gains legislative approval. | |
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