Bagnato, N.Barrett, R.Sedgley, M.Klieber, A.2007-02-202007-02-202003International Journal of Food Science and Technology, 2003; 38(7):745-7500950-54231365-2621http://hdl.handle.net/2440/129The definitive version is available at www.blackwell-synergy.comAfter 48 h of ethylene treatment (300 μL L⁻¹), to induce ripening of mature, green bananas (Musa sp., AAA type, Cavendish subgroup, cv. Williams), fruit were exposed to 0 (control), 3, 300 nL L⁻¹, or 30 μL L⁻¹ 1-methylcyclopropene (1-MCP) for 24, 48 or 72 h at 20 °C. Bananas treated with 300 nL L⁻¹ 1-MCP had a 6-day shelf-life compared with 3 days for non-treated fruit, and 4 days for fruit treated with 3 nL L⁻¹ 1-MCP. Increased shelf-life (half-ripe to over-ripe) occurred without affecting the green life (unripe to halfripe) of bananas, peel appearance, pulp texture, soluble solid concentrations or aroma profiles. Fruit treated with 30 μL L⁻¹ were externally and internally commercially unacceptable, as fruit developed crown rot prior to ripening. Application of 1-MCP at suitable concentrations could extend banana shelf-life, by enhancing marketing and consumer expectations without compromising banana quality.en1-MCPbananasethylene antagonistqualityshelf-lifeJournal article002003042310.1046/j.1365-2621.2003.00726.x0001853482000012-s2.0-014142992458855