Effects of some postharvest treatments on enzymatic and pomological properties of anamur bananas during shelf life

In this study, the number three stages of ripeness of bananas ripened to the stage of maturity of the fruit of the banana and 1-Methylcyclopropene applications of modified atmosphere packaging on the shelf at 20 ° C for about applications made to determine the effect on enzymatic browning. As the study material Alata Horticultur-al Research Station Directorate varieties of Dwarf Cavendish bananas grown under greenhouse conditions were used. In conclusion, therefore, the enzymatic activity of polyphenoloxidase fruit browning meat in the first four day period, the MAP 1-MCP and was much lower compared to control. The food industry is one of the most im-portant points of color, an important characteristic that affects the consumer's deci-sion and brown foods (especially fruits) appears distorted. From this point of MAP enzymatic browning in fruit peels due to activity of polyphenoloxidase 1-MCP and better suppressed compared to control and has been determined at the same level throughout the study.