Application of 1-Methylcyclopropene (1-MCP) for Delaying the Ripening of Banana: A Review

Abstract

1- Methylcyclopropene (1-MCP) has been identified as a safe chemical tested successfully in extending shelf life while maintaining quality of plant products. 1-MCP, at very low concentrations, usually blocks ethylene receptors and then inhibits the action of ethylene delaying further ripening and senescence. Several studies have been conducted elsewhere for delaying ripening of different banana cultivars such as Cavendish, Prata, Tella Chakkerakeli, Beragan and Kolikuttu. Physiological reactions related with ripening of banana are delayed by inhibition of ethylene perception, while ethylene synthesis of banana fruit can be regulated at suppressed levels of ACS and ACO by 1-MCP. The effectiveness of 1-MCP on bananas varies with the maturity of the fruit. Fumigation, the conventional application method, has some limitations, particularly long exposure duration, uneven ripening and green ripening in bananas. Application of 1-MCP in aqueous form is recently developed to minimize these limitations. Micro-bubbling and controlled release packaging technologies are effective tools of application of 1-MCP on bananas. This review compiles and critically analyses the existing knowledge on the technological use of 1-MCP, clarifies inconsistencies in different publications.

Effect of mechanical damage on the quality characteristics of banana fruits during short-term storage

“…Banana (Musa spp.) is one the widely produced and consumed tropical fruits worldwide [37] with the highest production of 127.3 million tonnes and ranked fourth in terms of other agricultural commodities value (63.6 billion US$) after rice, wheat, and milk. The current global cultivated area for bananas is around 5 million ha.…”

Recent Development in the Preharvest 1-MCP Application to Improve Postharvest Fruit Quality

“…The main postharvest banana losses are due to a short postharvest life, which is the main problem in the banana industry. The postharvest 1-MCP application has been well studied in this fruit to delay the ripening process and maintain postharvest quality [21]. Numerous studies have reported that 1-MCP applied at the 5-500 nL L −1 and 0.1 μL L −1 concentrations delays fruit ripening and skin color change during the postharvest life [48][49][50].…”

“…Moreover, 1-MCP enhances superoxide dismutase and catalase activities and inhibits peroxidase activity, playing an important role in growth and plant development and disease resistance [11,53]. It is noteworthy that the postharvest 1-MCP treatment effect depends on different factors such as cultivar, maturity stage, previous ethylene exposures, crop conditions, and the part of the bunch [21].…”

“…Negative 1-MCP postharvest application effects have also been reported in bananas such as irregular peel coloration, reduced volatile compound production, and delayed sugar accumulation [21,50]. 1-MCP treatment in bananas can increase the development of chilling-related disorders, which can be trigged by the inhibition of ethylene production [10,54].…”

“…In some cases like bananas, the preharvest 1-MCP treatment has been tested by submerging the stem of the bunch still attached to trees in 1-MCP aqueous solution [21]. In another study conducted with figs, preharvest treatment was applied through a plastic bag with gaseous 1-MCP [22].…”