Effect of 1-Methylcyclopropene (1-MCP) on Quality and Shelf-Life of Banana Fruits

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Date
2015-06-17
Authors
Kamal Saeed Abdalnoor, Islam
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UOFK
Abstract
The aim of this study was to evaluate the effect of 1- Methylcyclopropene (1-MCP) on quality and shelf-life of ‘Grand Nain’ banana fruits. 1-MCP, marketed as ‘SmartFresh’ from ‘AgroFresh’ distributed commercially as a cyclodextrin-bound formulation was used. When warm water was added, the sugar dissolved and 1-MCP was released as gas into the surrounding environment. The fruits were treated with 0 (control), 62.5, 125, 250 parts per billion (ppb) 1-MCP (SmartFresh, 0.14 %) for 24 hours in hermetically sealed 20 liters plastic champers, according to the manufacturer recommendations, and stored at 18± 1°C and 85% - 90% relative humidity. Treatment with 1-MCP at 62.5, 125 and 250 ppb delayed fruit ripening, maintained quality and extended shelf-life of banana fruits. The higher the concentration of 1-MCP the more was the effect. 1-MCP significantly delayed the onset of the climacteric peak. The untreated fruits reached the climacteric peak after 8 days at 18± 1°C and 85% - 90% relative humidity. 1-MCP treatment at 62.5, 125 and 250 ppb significantly delayed the onset of the climacteric peak by 12, 16 and 20 days, respectively, compared to the untreated fruits. The effect of 1-MCP was also reflected similarly in retarded peel color development and total soluble solids (TSS) accumulation, reduced fruit flesh softening and weight loss, and retained ascorbic acid content during storage of banana fruits.
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