Mature green 'Apple' bananas were submitted to five concentrations of 1-MCP (0, 50, 100, 150 and 200 hL.L-1) for 12 hours. After treatment, the fruits were stored at room temperature (20ºC ± 1 and 80% ± 5 RH) and analyzed at 3,5 and 7 color degree of peel. The treatment with 1-MCP delayed the start of the ripening based in the first changes of peel color. The treatment of 'Apple' bananas with 1-MCP promoted higher values of mass loss and pulp/peel ratio (5 and 7 degrees of color peel). The fruits treated with 100, 150 and 200 nL.L-1 of 1-MCP showed heterogeneous degreening and development of red color on the peel. 1-MCP at 50 nL.L-1 was the most appropriated treatment for promoting the extension of postharvest life of 'Apple' bananas stored at room temperature without affecting the peel color of the fruits, presented quality, based on color of peel, firmness, titratable acidity, pH and soluble solids, similar to control.
Musa; postharvest life; 1-methylcyclopropene; storage; ripening
