A novel technique using 1-MCP microbubbles for delaying postharvest ripening of banana fruit
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Author list: Pongprasert N., Srilaong V.
Publisher: Elsevier
Publication year: 2014
Journal: Postharvest Biology and Technology (0925-5214)
Volume number: 95
Start page: 42
End page: 45
Number of pages: 4
ISSN: 0925-5214
eISSN: 1873-2356
Languages: English-Great Britain (EN-GB)
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Abstract
This study aimed to investigate the application of microbubble technology for delaying banana ripening. A preparation of 1-MCP designed for use as a form of aqueous micro bubble (MBs) solutions was formulated. Banana fruit were immersed in 500nLL-1 of aqueous 1-MCP microbubbles (1-MCP-MBs) or fumigated with 500nLL-1 1-MCP, then stored at 25ฐC for 8 days. 1-MCP-MBs were more effective in delaying postharvest ripening than conventional 1-MCP fumigation. 1-MCP-MBs reduced the respiration rate and ethylene production compared to the control and 1-MCP fumigated fruit. Moreover, 1-MCP-MBs delayed yellowing and maintained firmness of banana fruit during storage. These results indicate that 1-MCP-MBs can be used as an alternative method for delaying the postharvest ripening of banana fruit, and its application for other commodities needs to be further elucidated. ฉ 2014 Elsevier B.V.
Keywords
1-MCP micro bubbles, Banana, Delayed ripening
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