Effect of 1-Methylcyclopropane (1-MCP) on banana ripening
T.D. Chu, I. Gruen, L. Fernando
Book of Abstracts, Southeast Asia Symposium Quality and Safety of Fresh and Fresh Cut Produce Greater Mekong Subregion Conference on Postharvest Quality Management in Chains, August 3-5, 2009, Radisson Hotel, Bangkok, Thailand.
2009
บทคัดย่อ
To investigate the effect of 1-Methylcyclopropene (1-MCP) that has recently been developed by Rohm and Hass (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 concentration varied from 150 pp to 600 ppb with the interval of 150 ppb (i.g. 150, 300, 450, and 600 ppb) in gas-tight container at 120°C for 12 hours. Non-treated fruits were served as control. All fruits after 1-MCP treatment were immediately stored in cool room at temperature 20-22°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 20-22°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 treatment, 1-MCP with concentration of 300-450 ppb is considered to be the most promising.
In this work, aromatic volatile production ability of ripening banana has also been investigated.