Extension of postharvest life of 'Apple' banana subjected to 1-methylcyclopropene (1-MCP) - sensory and physical quality

The objective of this work was to evaluate the effect of 1-methylcyclopropene (1-MCP) on the quality and extension of postharvest life of 'Apple' banana. The fruit, at degree 2 of peel color was treated with 50 nL.L(-1) of 1-MCP for 0 (control), 6, 9, 12 and 24 hours. Next, It was stored at room temperature: 22 +/- 2 degrees C 85 +/- 5 per cent RH. The following sensory characteristics were evaluated: appearance of the fruit at degree 4 (greener than yellow) and degree 7 (yellow with brown spots) of peel color; peeling, aroma, flavor, firmness of pulp and global aspect of the fruit at degree 7, using a test of acceptability using the 9-point hedonic scale and also the intention of buying the fruit at degrees 4 and 7, using a 5-point scale. Also evaluated visually was the extension of postharvest life and instrumentally the peel color and pulp firmness. It was concluded that the application of 50 nL.L(-1) for a period of 12 hours is the most suitable, because it promotes the extension of the postharvest life of 'Apple' bananas, stored at room temperature for approximately 11 days, without affecting the sensory quality, buying intention, peel color and firmness of fruit when ripe, in comparison to control.30113213