Articles
1-MCP (methylcyclopropene) successfully delays the ripening of ‘Ambul’ banana at ambient conditions
Article number
1278_22
Pages
145 – 150
Language
English
Abstract
The study aimed to develop appropriate technologies for the extension of shelf life of banana using 1-MCP with varying concentration and exposure time at ambient conditions.
The banana cultivar Ambul (type-AAB) was used for the experiment.
Banana hands were treated in sealed glass containers with 1-MCP concentrations of 0.1, 0.3, 0.5 and 1 ppm and the samples were exposed to 1-MCP for 6, 12, 18 and 24 h.
A control sample was kept untreated.
Treated banana samples were stored at ambient conditions (29±5°C and 66±7% RH). Peel color, ripeness index, physiological weight loss, total soluble solids (TSS), chlorophyll content and flesh firmness were measured at initial stage and during storage period at 2-day intervals.
Peel color of banana sample treated with 1 ppm 1-MCP for 24 h showed yellowing, 17 days after treatment while the yellowing occurred in the control sample within five days.
Further, this treatment resulted the least change of a* and b* values compared to all other treatments.
Fruit firmness rapidly changed in control from 78.6 to 22.7 N after five days, but samples treated with 1 ppm 1-MCP for 18 and 24 h showed similar changes after 19 days.
In addition, degradation of chlorophyll contents and increase in TSS were reduced as a result of the treatments. 1-MCP concentration and exposure time clearly indicated positive correlation with the delaying of ripening.
Application of 1-MCP for 18 and 24 h could extend the shelf life of Ambul banana approximately by four times compared to untreated fruits at ambient conditions.
The banana cultivar Ambul (type-AAB) was used for the experiment.
Banana hands were treated in sealed glass containers with 1-MCP concentrations of 0.1, 0.3, 0.5 and 1 ppm and the samples were exposed to 1-MCP for 6, 12, 18 and 24 h.
A control sample was kept untreated.
Treated banana samples were stored at ambient conditions (29±5°C and 66±7% RH). Peel color, ripeness index, physiological weight loss, total soluble solids (TSS), chlorophyll content and flesh firmness were measured at initial stage and during storage period at 2-day intervals.
Peel color of banana sample treated with 1 ppm 1-MCP for 24 h showed yellowing, 17 days after treatment while the yellowing occurred in the control sample within five days.
Further, this treatment resulted the least change of a* and b* values compared to all other treatments.
Fruit firmness rapidly changed in control from 78.6 to 22.7 N after five days, but samples treated with 1 ppm 1-MCP for 18 and 24 h showed similar changes after 19 days.
In addition, degradation of chlorophyll contents and increase in TSS were reduced as a result of the treatments. 1-MCP concentration and exposure time clearly indicated positive correlation with the delaying of ripening.
Application of 1-MCP for 18 and 24 h could extend the shelf life of Ambul banana approximately by four times compared to untreated fruits at ambient conditions.
Authors
W.M.C.B. Wasala, C.K. Beneragama, C.A.K. Dissanayake, C.R. Gunawardhane, R.M.N.A. Wijewardhane, K.H. Sarananada
Keywords
1-methylcyclopropene, ripening, banana, shelf life, ambient condition
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