Effects of 1-methylcyclopropene (1-MCP) treatment on ripe stages of banana fruit [Musa sp.]
The eating quality of banana fruit is maintained high for only a short time between the firm-ripe stage and fully ripe stage. To clarify the efficacy of 1-methylcyclopropene (1-MCP) treatment on maintaining the quality of banana fruit at these stages, we investigated the effects of timing of 1-MCP t...
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Published in | Food Preservation Science (Japan) Vol. 35; no. 2; pp. 73 - 77 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
01.03.2009
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Abstract | The eating quality of banana fruit is maintained high for only a short time between the firm-ripe stage and fully ripe stage. To clarify the efficacy of 1-methylcyclopropene (1-MCP) treatment on maintaining the quality of banana fruit at these stages, we investigated the effects of timing of 1-MCP treatment on fruit quality during ripening. Mature green banana fruit were treated with or without 1-MCP at 1, 2, 3, 4, or 5 days after the start of ethylene treatment (DASE) and stored at 20degC in the dark. The peel color of banana fruit treated with 1-MCP at 2, 3, 4, and 5 DASE typically turned yellow in a manner similar to that of the control fruit. In fruit treated with 1-MCP at 1 and 2 DASE, the development of brown spots was significantly suppressed. At 6 DASE, there was no difference in flesh firmness between the control fruit and that treated with 1-MCP at 2 DASE, which means that 1-MCP-treated fruit typically softened up to the firm ripe stage. The firmness of 1-MCP-treated fruit was then maintained, while that of the control fruit decreased. There was no difference in the soluble solid content between 1-MCP-treated fruit and the control fruit. The findings revealed that 1-MCP treatment of banana fruit at 2 DASE prolongs the period between the firm-ripe stage and fully ripe stage with no negative impact. |
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AbstractList | The eating quality of banana fruit is maintained high for only a short time between the firm-ripe stage and fully ripe stage. To clarify the efficacy of 1-methylcyclopropene (1-MCP) treatment on maintaining the quality of banana fruit at these stages, we investigated the effects of timing of 1-MCP treatment on fruit quality during ripening. Mature green banana fruit were treated with or without 1-MCP at 1, 2, 3, 4, or 5 days after the start of ethylene treatment (DASE) and stored at 20degC in the dark. The peel color of banana fruit treated with 1-MCP at 2, 3, 4, and 5 DASE typically turned yellow in a manner similar to that of the control fruit. In fruit treated with 1-MCP at 1 and 2 DASE, the development of brown spots was significantly suppressed. At 6 DASE, there was no difference in flesh firmness between the control fruit and that treated with 1-MCP at 2 DASE, which means that 1-MCP-treated fruit typically softened up to the firm ripe stage. The firmness of 1-MCP-treated fruit was then maintained, while that of the control fruit decreased. There was no difference in the soluble solid content between 1-MCP-treated fruit and the control fruit. The findings revealed that 1-MCP treatment of banana fruit at 2 DASE prolongs the period between the firm-ripe stage and fully ripe stage with no negative impact. |
Author | Kawaguchi, K Tojo, F.(Kobe Univ. (Japan)) Terai, H Suzuki, Y |
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SubjectTerms | BANANAS BANANE BANANO CALIDAD CHEMICALS ETHYLENE ETILENO MADURAMIENTO MURISSAGE PRODUCTOS QUIMICOS PRODUIT CHIMIQUE QUALITE QUALITY RIPENING |
Title | Effects of 1-methylcyclopropene (1-MCP) treatment on ripe stages of banana fruit [Musa sp.] |
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