Articles
EFFECT OF 1-METHYLCYCLOPROPANE (1-MCP) ON BANANA RIPENING
Article number
875_5
Pages
57 – 64
Language
English
Abstract
To investigate the effects of 1-methylcyclopropene (1-MCP) that has recently been developed by Rohm and Haas Company (Agrofresh Inc.), on banana ripening, a set of experiments was conducted.
For this purpose, banana fruits at maturity stage 3-4 (from half green, half yellow to more yellow than green) were exposed to 1-MCP, generated from Agrofresh systems, with different concentrations varied from 150 ppb to 600 ppb with the interval of 150 ppb (i.e. 150, 300, 450, and 600 ppb) in gas-tight container at 17-18°C for 12 h.
Non-treated fruits were served as control.
All fruits after 1-MCP treatment were immediately stored in cool room at temperature 20-21°C, samplings and analyses for physicochemical and physiological characteristics were done daily for ten days.
Experiment results indicated that 1-MCP has significantly delayed banana ripening at temperature 20-21°C. 1-MCP treatment also slowdowns development of sugar spots on fruit skin, retains its typical light-yellow color and keeps the fruits firmer to be suitable for transportation and distribution.
Among the treatments, 1-MCP at concentration of 300-450 ppb is considered to be the most promising.
In this work, aromatic volatiles produced by ripening banana fruits into surrounded environment have also been investigated.
For this purpose, banana fruits at maturity stage 3-4 (from half green, half yellow to more yellow than green) were exposed to 1-MCP, generated from Agrofresh systems, with different concentrations varied from 150 ppb to 600 ppb with the interval of 150 ppb (i.e. 150, 300, 450, and 600 ppb) in gas-tight container at 17-18°C for 12 h.
Non-treated fruits were served as control.
All fruits after 1-MCP treatment were immediately stored in cool room at temperature 20-21°C, samplings and analyses for physicochemical and physiological characteristics were done daily for ten days.
Experiment results indicated that 1-MCP has significantly delayed banana ripening at temperature 20-21°C. 1-MCP treatment also slowdowns development of sugar spots on fruit skin, retains its typical light-yellow color and keeps the fruits firmer to be suitable for transportation and distribution.
Among the treatments, 1-MCP at concentration of 300-450 ppb is considered to be the most promising.
In this work, aromatic volatiles produced by ripening banana fruits into surrounded environment have also been investigated.
Authors
Thanh Doan Chu, I. Gruen, L. Fernando
Keywords
agrofresh systems, 1-MCP, banana volatiles production, headspace microextraction, SPME, GC-MS, respiration rate, sugar spotting
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