A Postharvest Dip Treatment with Lysophosphatidylethanolamine, a Natural Phospholipid, May Retard Senescence and Improve the Shelf Life of Banana Fruit

Abstract

<jats:p>Banana is one of the most consumed tropical fruits around the world. It is marketed nearly all year-around and has a relatively short shelf life. Fruits are harvested mature green and treated with ethylene to stimulate ripening before distribution and sale. The fruits generally ripen within 4–5 days after ethylene treatment and sold primarily at yellow stage of ripening. After turning yellow the fruit becomes unsuitable for marketing in 1–3 days. Thus 1–2 days of improvement in the fruit shelf life could enhance the market value of banana. Previous studies conducted in our laboratory have demonstrated that both pre- and postharvest application of lysophosphatidylethanolamine (LPE) can retard aging and improve shelf life of various fruits. The objective of this study was to investigate the possibility of improving shelf life of banana fruit by a postharvest dip in LPE. For this purpose, whole fruits obtained from the market at ripeness stage of 2.5 (about 75% green) were dipped in solution of 500 ppm LPE for 30 minutes and observed for a period of five days at room temperature. Each treatment was applied to 50 uniform fruits. From each hand bought, an equal number of fruits were separated for LPE and control treatments to reduce the variability. Five days after dip treatment, the fruit treated with LPE were firmer and thicker as compared with the control. Starch breakdown was also delayed in the LPE-treated fruits. LPE treatment slowed the development of brown spots on the peel tissue. Both peel and pulp tissue of LPE-treated fruits had lower ion leakage compared with the control. Fruit peel slices treated with LPE for 3 hours also showed a decrease in ion leakage and respiration rate at 24 hours after treatment. Results of the present study indicate that a postharvest dip treatment with LPE may improve shelf life of banana fruit by 1–2 days. These results suggest that LPE may improve shelf life by maintaining membrane integrity, reducing respiration, and slowing the breakdown of starch and cell walls during ripening and senescence of banana fruit tissue.</jats:p>

Effect of Hexanal as a Post-harvest Treatment to Extend the Shelf-life of Banana Fruits (Musa acuminata var. Sweet Banana) in Kenya

“…Over the past decades, different post Application of appropriate post-harvest technologies in banana fruits is of paramount importance in order to minimize losses after harvest and maintain the best possible quality. Over the past decades, different post-harvest technologies have been developed various fruits [3,4]. However, the adoption rate of most of these technologies depends on its appropriateness, cost, versatility and value of the commodity.…”

“…Nutritionally, banana contains high levels of calorie, a wide range of vitamins, minerals, anti-oxidants and it is naturally low in fats [3]. However, once ripe the fruits have a short shelf life of approximately 3-4 days and this limits their utilization, postharvest handling and marketing [4].…”

Innovative and Effective Spray Method for Artificial Pollination of Date Palm Using Drone

“…Fruit surface color. The surface color values of fruit, including L* (Lightness), a* (red-green), and b* (blue-yellow), were determined using HunterLab (HunterLab-Lab-Scan XE; Hunter Associates Laboratory Inc., Reston, VA) according to Ahmed and Palta (2010). The results were expressed in terms of L * , a * , and b * values.…”

Improving Fruit Quality, Bioactive Compounds, and Storage Life of Date Palm (Phoenix dactylifera L., cv. Barhi) Using Natural Elicitors

“…The present results reveal the delaying impact of Ch, SA, and Ca in various combinations on fruit maturation and ripening in comparison to controls. Fruit ripening is a biological process that causes membrane impermeability and, ultimately, senescence as a result of membrane components' oxidation [5,45]. Ethylene is believed to play a major role in ripening and senescence processes [30,46]; as a result, it is possible that sprayed elicitors reduce fruit ripening by controlling ethylene production or activity (decline of Rutab occurrence in date fruit).…”