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J Agric Food Chem. 1999 Apr;47(4):1646-51.

Relationships between respiration, ethylene, and aroma production in ripening banana.

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Centre for Horticulture and Plant Sciences and Centre for Biostructural and Biomolecular Research, University of Western Sydney, Hawkesbury, Richmond, Australia.


Mature green bananas were treated with the ethylene antagonist 1-methylcyclopropene (1-MCP) at intervals during the 24 h period after initiation of ripening with propylene. Following 1-MCP treatment, the fruits were ripened in either air or propylene while ethylene, carbon dioxide, and volatile production and composition were monitored at regular intervals. The application of 1-MCP significantly delayed and suppressed the onset and magnitude of fruit respiration and volatile production. The 1-MCP treatments also caused a quantitative change in the composition of the aroma volatiles, resulting in a substantial increase in the concentration of alcohols and a decrease in their related esters. The results showed that ethylene has a continuing role in integrating many of the biochemical processes that take place during the ripening of bananas.

[Indexed for MEDLINE]

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