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This study investigated the potential of delaying 1-methylcyclopropene (1-MCP) application as a postharvest strategy to enhance ripening recovery of banana fruit. The experiment comprised the following treatments: control (no 1-MCP), 400 nL L−11-MCP at 1 and 15 d, and 50 µL L−1ethephon + 400 nL L−1at 1 and 15 d, arranged in a completely randomized design. Fruit were stored at 14 °C for 30 d and thereafter allowed to ripen at 23 °C for 9 d. After 9 d shelf life, 1-MCP/15 d treated fruit had significantly lower firmness (54.24 N) compared to fruit treated with 1-MCP/1 d (69.45 N). Peel degreening was significantly higher in the 1-MCP/1 d treatment, with hue values of 92.06 compared to 86.62 for 1-MCP/15 d. The 1-MCP/1 d treatment significantly maintained higher total chlorophyll (307.7 µg/g) and carotenoids (145 µg/g) in peel compared to 1-MCP/15 d treatment. Sucrose accumulation significantly increased in 1-MCP/15 d treated fruit (5.26 mg/mL) compared to that treated with 1-MCP/1 d (1.74 mg/mL). A similar trend was observed for glucose (0.81 mg/mL) and fructose (0.83 mg/mL). The 1-MCP/1 d treated fruit had no detectable glucose and fructose during shelf life. Our results demonstrated that application of 1-MCP at 15 d cold storage is a promising postharvest strategy to extend fruit shelf life by enhancing ripening recovery after cold storage.

For decades, producers, researchers, and food safety agencies have faced the challenge of processing bitter citrus fruit and making it more appealing to consumers. The primary compounds responsible for the bitterness in citrus fruit juices are naringin and limonin. In order to extend the shelf life and enhance the acceptability of citrus fruit juices, similar to other tropical fruits, scientists and the food industry have been continuously working to reduce their bitterness. This has led to the development of various physical, chemical, and biological methods, which are commonly used scientific approaches for reducing bitterness in citrus fruit juices. This review emphasizes the significance of citrus fruit in the economy and discusses the different bittering agents present in citrus fruits, as well as the various techniques used to detect their presence. Additionally, it highlights different debittering techniques and the advancement of technologies aimed at achieving fast, reliable, and effective debittering of bitter citrus fruits. The review also examines the effects of different debittering techniques on the chemical and phytochemical properties of citrus juice and briefly discusses future prospects in this field. Furthermore, this review recognizes the potential of advanced techniques such as sensors to replace traditional methods. Traditional approaches often require a significant amount of time and technical expertise and can be expensive. The utilization of sensors and other advanced technologies can address these limitations and provide more efficient and cost-effective solutions in the debittering process.