Concentration and Duration of Ethylene Treatment Influences the Response of Banana to 1-Methylcyclopropene

Moradinezhad, Farid; Able, Amanda J.; Sedgley, Margaret; Klieber, Andreas

doi:10.17660/actahortic.2006.712.96

Cited by 3 publications

(3 citation statements)

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“…The reason for high concentration of 1-MCP was effective in order to suppress the more ethylene binding sites developed in the banana fruit tissues during ripening. These findings are in conformity with, Jiang et al, (1999), Jansasithorn and kanlayanarat, (2006), Moradinezhad et al, (2006Moradinezhad et al, ( , 2010 and Krishna kumar and Thirupathi, (2014) in banana.…”

Section: Shelf Lifesupporting

confidence: 92%

Response of 1-MCP on Physiological and Physical Characteristics in Banana (Musa paradisiaca L.) cv. Tella Chakkerakeli during Storage

Kumar¹,

Bhagavan²,

Mamatha³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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Section: Shelf Lifesupporting

confidence: 92%

Response of 1-MCP on Physiological and Physical Characteristics in Banana (Musa paradisiaca L.) cv. Tella Chakkerakeli during Storage

Kumar¹,

Bhagavan²,

Mamatha³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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“…, 2003) suggesting that uneven coloration during ripening may be 1‐MCP concentration‐dependent. However, uneven ripening of banana peel has also been observed following 1‐MCP application at a low level (300 nL L −1 ) to ethylene‐treated fruit which were harvested in winter (Moradinezhad et al. , 2006, 2008) suggesting further interaction with pre‐harvest temperature.…”

Section: Introductionmentioning

confidence: 99%

“…Application of 1-MCP to ethylene-treated fruit caused an unacceptable peel color at a high level (30 lL L )1 ) but not at lower levels (3 or 300 nL L )1 ) (Bagnato et al, 2003) suggesting that uneven coloration during ripening may be 1-MCP concentration-dependent. However, uneven ripening of banana peel has also been observed following 1-MCP application at a low level (300 nL L )1 ) to ethylenetreated fruit which were harvested in winter (Moradinezhad et al, 2006(Moradinezhad et al, , 2008 suggesting further interaction with pre-harvest temperature. Chilling injury may also reduce the ability of tissue to respond to exogenous ethylene (Jiang et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Effect of pre‐ripening chilling temperatures on ripening, shelf life and quality of bananas treated with 1‐methylcyclopropene

Moradinezhad¹,

Sedgley²,

Able³

2010

Int J of Food Sci Tech

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Ethylene production, shelf life and fruit quality of Cavendish bananas (cv. Williams), held at different preripening storage temperatures (5°C, 10°C or 15°C) prior to ethylene and ⁄ or 1-methylcyclopropene (1-MCP) application, were determined and compared. Levels of ethylene production during ripening were highest for control fruit that had been stored at 5°C followed by 10°C and then 15°C. 1-MCP treatment (at 300 nL L )1 ) had no effect on ethylene production of fruit that had been stored at 10°C by day 10 of storage, but ethylene production was significantly higher for fruit that had been stored at 15°C and lower for those stored at 5°C before 1-MCP treatment. 1-MCP also increased shelf life to a greater extent when applied to fruit that had been stored at 10°C or 15°C. Even though 1-MCP had no significant effect on under peel chilling injury, it increased discolouration significantly, regardless of storage temperature. Firmness of 1-MCP-treated fruit decreased significantly compared to the control when fruit were held at 5°C or 15°C prior to ripening (and 1-MCP application) but had no effect on fruit stored at 10°C before ripening. These results indicate that pre-ripening storage temperature affects ripening, shelf life and quality in both ethylene and 1-MCP-treated bananas.

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Duration and Concentration Of 1-Methylcyclopropene Treatment: Impact on Ripening and Shelf Life of Partially Ripened Bananas

Moradinezhad

2020

Cercetari Agronomice in Moldova

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In order to improve the quality and extend the shelf life of bananas after gassing with ethylene at commercial treatment during transportation and storage the simultaneous application of ethylene and 1-methylcyclopropene were examined. Fruit were treated with 100 µL L-1 of ethylene for two consecutive days as a control, followed by 20 min ventilation each day, or simultaneously exposed to 1-MCP at different concentrations (30, 100 or 300 nL L-1 on the first day or second day, or treated with 1-MCP alone on the third day at 22ºC. Fruit from each treatment were used to evaluate external and internal quality parameters and shelf life. The results showed that shelf life increased significantly, compared to the control when 1-MCP was applied coincidently with ethylene in the second day and reapplied alone in the third day. The highest increase in shelf life (125%) was obtained when 1-MCP was applied on the second day at 30 nL L-1 simultaneously with ethylene and at 300 nL L-1 alone on the third day, compared to the control in both harvest months. We conclude that simultaneous application of 1-MCP is more effective than the more common method of extending banana shelf life through application of 1-MCP after ethylene treatment.

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Concentration and Duration of Ethylene Treatment Influences the Response of Banana to 1-Methylcyclopropene

Cited by 3 publications

References 0 publications

Response of 1-MCP on Physiological and Physical Characteristics in Banana (Musa paradisiaca L.) cv. Tella Chakkerakeli during Storage

Response of 1-MCP on Physiological and Physical Characteristics in Banana (Musa paradisiaca L.) cv. Tella Chakkerakeli during Storage

Effect of pre‐ripening chilling temperatures on ripening, shelf life and quality of bananas treated with 1‐methylcyclopropene

Duration and Concentration Of 1-Methylcyclopropene Treatment: Impact on Ripening and Shelf Life of Partially Ripened Bananas

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