This work aimed to evaluate the effect of 1-MCP, at different of application times, under ripening and quality attributes of 'Apple' banana. The experiment was carried out in a completely randomized design in factorial 3x5, evaluating the three different degrees of the banana's peel color ( degree 2: completely green; degree 4: more yellow than green; degree 7: completely yellow with brown spots) and five application times of 50 etaL.L-1 of 1-MCP (0-control, 6, 9, 12 and 24 hours), with three replicates consisted by 3 bunches with 4 fruits in each one. The data collected were submitted to variant analysis (ANOVA), to the Tukey test, and, when necessary, to polinomial regression. The 1-MCP was applicated on degree 2 of peel color fruits, at 50etaL.L-1 and 25±1ºC. After application, fruits were stored at 25 ± 1ºC and 80 ± 5% RH and their soluble solid (SS), content and total soluble sugars (TSS), pH and peel color were evaluated in degrees 2, 4 and 7 of peel color, and also the respiration rate that was evaluated daily. The 1-MCP at 50nL.L-1 application delayed the start of the ripening of 'Apple' bananas in approximately 9 days, based on the first visible changes in the peel color of green to yellow. It was also observed the retard in ascension and decrease of the respiration rate in 50 % approximately, in the maximal point climacteric, in fruits submitted to 1-MCP during the ripening. The 1-MCP at 50etaL.L-1, despite the times of application, delayed the ripening of 'apple' bananas and promoted no effect on the value b* variants (peel color), soluble solid content, total soluble sugars and pH.
post harvest; respiratory rate; color; quality; Musa sp
