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

Mature green bananas were treated with the ethylene antagonist 1-methylcycl opropene (1-MCP) at intervals during the 24 h period after initiation of ri pening with propylene. Following 1-MCP treatment, the fruits were ripened i n either air or propylene while ethylene, carbon dioxide, and volatile prod uction and composition were monitored at regular intervals. The application of 1-MCP significantly delayed and suppressed the onset and magnitude of f ruit 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 i n their related esters. The results showed that ethylene has a continuing r ole in integrating many of the biochemical processes that take place during the ripening of bananas.