Quality of 'Lakatan' banana (Musa acuminata) as influenced by 1-methylcyclopropene and maturity stage

Banana, a climacteric fruit, produces ethylene gas which promotes ripening. Fruit ripening can be controlled by ethylene antagonists such as 1-methylcyclopropene (1-MCP) to extend shelf life. We determined the effect of various 1-MCP concentrations (0, 100 or 1,000 nL L^‑1) on 'Lakatan' banana at the mature green and light green stages. Fruit were sanitized with 200 μL L^‑1 NaOCl, air-dried, dipped in 200 μL L^‑1 ethephon for 5 min, and fumigated with 1-MCP (immediately for mature green fruit once dried, and two days later for light green banana) inside an air-tight chamber for 24 h. All fruit were stored in 20.7±0.3°C, 85.3±6.4% RH after 1-MCP treatment until end of shelf life. Fruit weight loss, firmness, total soluble solids (TSS), peel color, and visual quality were examined at four days interval. Treating mature green or light green fruit with 100 or 1,000 nL L^‑1 1-MCP resulted in lower weight loss, slower peel color change, retention of firmness, and lower TSS compared to the control. Further, fruit ripening was better delayed in those treated with 1,000 nL L^‑1 1-MCP as it slowed change to full yellow stage albeit less vibrant by 2.3 days than those treated with 100 nL L^‑1 1-MCP, and 19 days longer than the untreated fruit. On day 25, 1,000 nL L^‑1 1-MCP treated fruit attained the almost full yellow stage with a 9.75 °Brix TSS whereas the 100 nL L^‑1 1-MCP treatment appeared to show the preferred fruit quality that is less firm and sweeter (15 °Brix). Thus, fumigation of 100 nL L^‑1 1-MCP for 24 h can potentially extend shelf life of 'Lakatan' banana.