1-MCP micro-bubbles delaying postharvest ripening of 'Khai' banana
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Author list: Pongprasert N., Srilaong V., Kaewsukseang S.
Publisher: International Society for Horticultural Science (ISHS)
Publication year: 2018
Volume number: 1213
Start page: 241
End page: 244
Number of pages: 4
ISBN: 9789462612112
ISSN: 0567-7572
eISSN: 2406-6168
Languages: English-Great Britain (EN-GB)
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Abstract
The effect of 1-MCP micro-bubbles (1-MCP-MBs) on the ripening process of 'KluaiKhai' banana was investigated. The system of 1-MCP designed for use as aqueous micro-bubbles (MBs) solutions was constructed. Banana fruits were dipped with 100, 300 and 500 ppb of aqueous 1-MCP micro-bubbles (1-MCP-MBs), then stored at 25ฐC for 10 days. 1-MCP-MBs was effective to delay postharvest ripening of banana fruit. The effectiveness of 1-MCP-MBs to delay the ripening was increased with a higher concentration of 1-MCP. 1-MCP-MBs maintained a higher level of Hue value which was correlated with a higher level of total chlorophyll content of 1-MCP-MBs treated banana fruit. 1-MCP-MBs also reduced the respiration rate and ethylene production compared to the control. 1-MCP-MBs delayed the yellowing and maintained firmness of 'Khai' banana fruits during storage. 1-MCP-MBs also maintained higher total phenolic compounds but tended to reduce antioxidant capacity. These results indicated that 1-MCP-MBs can be used as an alternative method for delaying the postharvest ripening of 'Khai' banana fruits. ฉ 2018 International Society for Horticultural Science. All rights reserved.
Keywords
1‐MCP microbubble
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