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Effects of the combination treatment of 1-MCP and ethylene on the ripening of harvested banana fruit

文献类型： 外文期刊

作者： Zhu, Xiaoyang 1 ; Shen, Lin 1 ; Fu, Danwen 1 ; Si, Zhenwei 1 ; Wu, Bin; Chen, Weixin 1 ; Li, Xueping 2 ;

作者机构： 1.South China Agr Univ, State Key Lab Conservat & Utilizat Subtrop Agrobi, Guangdong Prov Key Lab Postharvest Sci & Technol, Coll Hort, Guangzhou 510642, Guangdong, Peoples R China

2.South China Agr Univ, State Key Lab Conservat & Utilizat Subtrop Agrobi, Guangdong Prov Key Lab Postharvest Sci & Technol, C

关键词： 1-Methylcyclopropene;Ethylene;Color change;Postharvest ripening;Volatiles;Banana

期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：5.537； 五年影响因子：5.821 ）

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收录情况： SCI

摘要： 1-methylcyclopropene (1-MCP) has obvious effects on delaying the ripening of harvested banana fruit. However, improper concentration, treatment time and handling methods could affect normal ripening, yellowing, softening and formation of volatiles, which are important components of banana fruit quality. This study was performed to screen and test the effect of a combination of low concentration ethephon with 1-MCP on the ripening of banana fruit, as well as on physiological and biochemical changes. The results showed that a combination of 50 mu L L-1 ethephon with 400 nLL(-1) 1-MCP (16 h) was the most suitable treatment, which significantly delayed the ripening and maintained the commodity value of harvested banana fruit without detrimentally affecting normal ripening after ripening acceleration treatment. This treatment effectively delayed and decreased respiration rate and ethylene production, inhibited the activity of pectin lyase (PL), pectin methylesterase (PME), cellulase (CX) and polygalacturonase (PG), and delayed the peak activity of ACC synthase (ACS) and ACC oxidase (ACO). It also delayed the formation of volatile compounds, but did not detrimentally affect the amount of volatiles, especially the esters. The combined treatment significantly delayed the ripening and prolonged the shelf life of banana fruit with normal coloring and volatile development, which effectively maintained the commercial value of banana fruit. (C) 2015 Elsevier B.V. All rights reserved.

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