REGULATION OF BANANA RIPENING BY GASEOUS BLOCKERS OF ETHYLENE RECEPTOR
The gaseous compound 1-methylcyclopropene (1-MCP) inhibited a range of plant responses to ethylene, including ethylene-induced ripening of bananas. The effectiveness of the inhibition is demonstrated by the very low dissociation constants for the MCP-binding site complex. Ripening was inhibited by 1-MCP at concentrations around 0.7 nl.l-1 and bananas regained sensitivity to ethylene again in 12 days at 25 0C after treatment with 1-MCP. The effectivenes of 1-MCP was compared with cyclopropene (CP) and 3,3-dimethylcyclopropene (3,3-DMCP). Ripenening was inhibited by CP at concentration similar to 1-MCP (0.7 nl.l-1); 3,3-DMCP was active only at much higher concentration (0.7 µl.l-1). Bananas regained sensitivity to ethylene again in 12 days after treatment with CP or 1-MCP and in 7 days after treatment with 3,3-DMCP. Although registration for use of any chemical on edible products is a major obstacle, the effects of 1-MCP on fruit ripening suggest potential for the future commercial possibilities. It is possible that fruits may be triggered to ripen to optimum ripeness, and further ripening could then be halted by 1-MCP application. These and other strategies warrant investigation as the licensing and registration of this promising new postharvest tool proceeds.
Sisler, E.C. and Serek, M. (2000). REGULATION OF BANANA RIPENING BY GASEOUS BLOCKERS OF ETHYLENE RECEPTOR. Acta Hortic. 540, 529-537
bananas, chlorophyll, ethylene, senescence