Effect of 1-MCP Micro Bubbles on Quality of Banana cv.Gros Michel (Hom Thong)
Abstract
1-Methylcyclopropene (1-MCP), an inhibitor of ethylene action, is known to delay senescence in several plant species. The objective of this study was to delay the ripening process and maintain the quality of banana cv. Gros Michel by using micro bubbles (MBs) with 1-MCP in the form of 1-MCP-MBs. Bananas were fumigated with 500 ppb of 1-MCP for 12 h. and then dipped in 300 ppb and 500 ppb of 1-MCP-MBs for 15 minutes and in 500 ppm of ethephon solution respectively. Untreated bananas were used for the control treatment. After treatment, all bananas were maintained at 25 ºC and 75±2% Relative Humidity under a lighting condition. Results showed that ethephon treatment enhanced the respiration rate and ethylene production rate. Respiration rate and ethylene production increased and peaked on day 6th and then decreased throughout the storage period. Ripening with ethephon accelerated softening and yellowing in bananas correlated with decreasing of chlorophyll content. The 1-MCP and 1-MCP-MBs treatments delayed the ripening process and maintained the qualities of bananas when compared with ethephon treatment and control groups. However, the result has no difference of 1-MCP-MBs at 300 ppb and 500 ppb. Thus, the 300 ppb of 1-MCP-MBs treatment can be alternative method to maintain the quality of bananas for modern trade and overseas markets.
Keywords : banana, quality, ripening, 1-MCP micro bubbles
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