Effect of 1-methylecyclopropane and Low Temperature Storage on Postharvest Longevity of Banana cv ‘Ambul’

Purpose: The experiment was conducted to investigate the efficacy of low-temperature storage conditions on the local banana cultivar ‘Ambul’ postharvest longevity after 1-methylecyclopropane (1-MCP) application.Research Method: Banana fruits were treated with two dosages of 1-MCP; 1 mg·L-1 for 12 hours and 1 mg·L-1 for 18 hours at room temperature (29±30C). 1-MCP treated banana fruits were stored at ambient conditions (28 ±50 C and 70 ±6% of RH) and cool room conditions (14 ±10C and 85 ±4% of RH). Physico-chemical quality parameters, including ripening index, peel colour as L*, a*, b* values, physiological weight loss, pulp firmness, chlorophyll content, total soluble solids, respiration rate, ethylene production, pulp-to-peel ratio, sucrose, fructose and glucose contents, titratable acidity and pH of the fruits were measured before treatment and during the storage period.Findings: Banana fruits stored at ambient conditions reached yellow earlier within 18 and 21 days whereas fruits stored at cool room conditions maintained an extended green life up to 24 and 30 days. Although 1-MCP postponed the respiration and ethylene peaks, the effect was more pronounced at 14oC than in ambient conditions. 1-MCP treatment and low-temperature storage conditions significantly reduced the ripening rate as measured by regulating the changes in pulp firmness, total soluble solids, sugar conversion rate, chlorophyll degradation, pulp pH, and total titratable acidity; keeping the quality of fruits.Originality/value: Ambul’ banana fruits treated with 1ppm 1-MCP for 18h and stored at 14oC temperature ensured the longest shelf life of 30 days.