Relationships between respiration, ethylene, and aroma production in ripening banana.
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.
Golding
J B
JB
Centre for Horticulture and Plant Sciences and Centre for Biostructural and Biomolecular Research, University of Western Sydney, Hawkesbury, Richmond, Australia.
Shearer
D
D
McGlasson
W B
WB
Wyllie
S G
SG
D000438:Alcohols / Q000378:metabolism; D003521:Cyclopropanes / Q000494:pharmacology; D004952:Esters / Q000378:metabolism; D005030:Ethylenes / Q000378:metabolism*; D005638:Fruit / Q000187:drug effects / Q000502:physiology*; D009812:Odorants / Q000032:analysis*; D010101:Oxygen Consumption; D010937:Plant Growth Regulators / Q000378:metabolism; D014835:Volatilization
D000438:Alcohols; D003521:Cyclopropanes; D004952:Esters; D005030:Ethylenes; D010937:Plant Growth Regulators; C105498:1-methylcyclopropane; C036216:ethylene