Articles
Influence of postharvest GA3 and 1-MCP treatments on quality of banana Musa acuminata ‘Pisang Mas’ (AA) harvested at different age of fruit
Article number
1396_74
Pages
561 – 568
Language
English
Abstract
Banana ‘Pisang Mas’ grown in Costa Rica was harvested at 6 weeks (w) from emerged the floral shoot.
GA3 was applied by aspersion at the doses of 4000, 4500, and 5000 mg L‑1, and 1-MCP was applied by immersion at the doses of 10, 25, 50, and 100 µg L‑1. Treatments followed the commercial-normal process and packaging procedure, and were subsequently stored for 7, 14, 21 and 28 days (d) in a cool room at 14°C. At the end of each storage period, green life was evaluated as external color (GC), skin (GSF) and pulp firmness (GPF). Fruit was exposed to ethylene at 18°C until it reached the grade 5 of maturity, where quality was evaluated as skin firmness (MSF), titratable acidity (TA), total soluble solids (TSS) and days to reach grade 5. The obtained results indicate fruit treated with GA3: 4500 mg L‑1, and 1-MCP: 10 µg L‑1 performed the best.
A second experiment was carried out following the same methodology, but combining the best dose of GA3 and 1-MCP with different fruit maturities: 5, 6, and 7 w, respectively.
The results obtained in this study indicate that fruit harvested at 6 w and treated with 1-MCP has the highest quality based on GC, GSF and GPF measurements.
Therefore harvesting at 6 w and treating with 1-MCP seems the best treatment to extend the postharvest life without compromising quality.
GA3 was applied by aspersion at the doses of 4000, 4500, and 5000 mg L‑1, and 1-MCP was applied by immersion at the doses of 10, 25, 50, and 100 µg L‑1. Treatments followed the commercial-normal process and packaging procedure, and were subsequently stored for 7, 14, 21 and 28 days (d) in a cool room at 14°C. At the end of each storage period, green life was evaluated as external color (GC), skin (GSF) and pulp firmness (GPF). Fruit was exposed to ethylene at 18°C until it reached the grade 5 of maturity, where quality was evaluated as skin firmness (MSF), titratable acidity (TA), total soluble solids (TSS) and days to reach grade 5. The obtained results indicate fruit treated with GA3: 4500 mg L‑1, and 1-MCP: 10 µg L‑1 performed the best.
A second experiment was carried out following the same methodology, but combining the best dose of GA3 and 1-MCP with different fruit maturities: 5, 6, and 7 w, respectively.
The results obtained in this study indicate that fruit harvested at 6 w and treated with 1-MCP has the highest quality based on GC, GSF and GPF measurements.
Therefore harvesting at 6 w and treating with 1-MCP seems the best treatment to extend the postharvest life without compromising quality.
Authors
M. Madrigal, A. Vargas, P. Calvo
Keywords
quality, storage, maturity, firmness, color, ethylene
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