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Type: Conference paper
Title: Effect of ripening temperatures on shelf life and quality of partially ripened 1-MCP-treated bananas
Author: Moradinezhad, F.
Klieber, A.
Able, A.
Sedgley, M.
Citation: Proceedings of the VIth International Postharvest Symposium, Antalya, Turkey, April 8-12, 2009 / M. Erkan, U. Aksoy (eds.): pp.353-357
Publisher: International Society for Horticultural Science
Publisher Place: Belgium
Issue Date: 2010
Series/Report no.: Acta Horticulturae
ISBN: 9789066056138
ISSN: 0567-7572
Conference Name: International Postharvest Symposium (6th : 2010 : Antalya, Turkey)
Editor: Erkan, M.
Aksoy, U.
Statement of
F. Moradinezhad, A. Klieber, A. J. Able and M. Sedgley
Abstract: We examined the effect of ethylene and 1-MCP treatment on shelf life and fruit quality in bananas ('Williams') ripened at different temperatures. Fruit was treated with ethylene at 100 μl L-1 for two consecutive days and then were exposed to 1-MCP at 0 or 300 nl L-1 for 24h at 22°C. Thereafter, bananas were placed into temperature controlled rooms at 16, 19, 22 and 25°C with approximately 90% RH. 1-MCP was most effective at increasing shelf life and firmness when fruit were ripened at 16°C. The results showed that response of fruit to 1-MCP treatment was dependent on storage temperature after ripening initiation by ethylene. These observations suggest that a combination of optimum ripening storage temperature and application of 1-MCP to partially ripened bananas will further extend shelf life and also improve fruit quality.
Keywords: Musa acuminate
shelf life
Description: Also published as a journal article: Acta Horticulturae, 2010; 877(353-357)
Rights: Copyright status unknown
DOI: 10.17660/actahortic.2010.877.44
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Appears in Collections:Agriculture, Food and Wine publications
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