Effects of 1-Methylcyclopropene and Chitosan on the Fruit Shelf-Life and Qualities of Two Different Ripening Stages of ‘Cavendish’ Banana

Abstract

Our previous research with chitosan leads us to conclude that 2.5% chitosan can be promptly used as a fruit coating. However, to be used as a fruit coating for climacteric fruits, the effect of ethylene trapped under chitosan coating on ripening needs to be blocked. 1-methylcyclopropene (1-MCP) is known as an anti-ethylene and it can be applied in combination with chitosan. This research which was conducted during September-October 2013 was aimed at studying the effects of 1-MCP and its combination with 2.5% chitosan in prolonging fruit shelf-life and maintaining fruit qualities of two different ripening stages of 'Cavendish' banana. A completely randomized design of two factors was used. The first factor was 1-MCP gassing (control and 1-MCP), and the second one was chitosan (control and 2.5% chitosan). 1-MCP gas was developed by diluting 0.5 g 1-MCP powder into 30 ml of water. The results showed that the fruits of early and late stages responded differently to treatments of chitosan, 1-MCP, and their combination. (1) At early stage, the chitosan-coated fruit showed slow color development and fruit quality deterioration, whereas at late stage, the chitosan-coating accelerated ripening by a quick decrease of fruit firmness, decrease of soluble solid content and increase of acidity. (2) In general, 1-MCP lengthened shelf-life of banana fruits by slowing fruit quality deterioration, and its effect was accentuated when applied in combination with chitosan. (3) The effect of combined application of chitosan and 1-MCP was best if it was applied at fruit yellowing stage (stage V), because at early stage (stage III) the combined application resulted in imperfect fruit color development.

Effects of Aminoethoxyvinylglycine, Chitosan, and Storage Temperatures on Fruit Shelf-Life and Qualities of ‘Cavendish’ Banana

“…In fact, a combined application of AVG, chitosan, and low storage temperature increased fruit shelf-life by four days storage compared to the control, but generally they did not affect physical and chemical fruit qualities (Table 2). Again, the reason was due to because the observation was terminated at the same stage of fruit ripening [3], [4], [9], and [10].…”

“…The samples of "Cavendish" banana fruit of stages V (perfectly yellow with green tip and greenish-yellow peduncle; [3] and [4]) were received directly from Nusantara Tropical Farm, Co. Ltd. (NTF, Co. Ltd.), Way Jepara, East Lampung, Indonesia.…”

“…The first factor was AVG (with and without 1.25 ppm AVG, by dipping in 10 minutes), the second factor was chitosan (with and without a quick dip in 2.5% chitosan), and the third factor was storage temperature (a room temperature and 18 °C). The chitosan was diluted in 0.5% acetic acid [3], [4], [10], and [11]. Treated fruits were then placed in storage rooms of a room temperature of 28 ± 1 ºC and a low temperature of 18 ± 1 ºC.…”

“…A unit treatment was ended when the banana fruit reached stage VII (yellow with browning spots; [3] and [4]). The variables used were days of storage (shelf-life), weight loss, ºBrix, free acidity, firmness, and sweetness level.…”

“…Based on the research conducted by [3] and [4], it was suggested that any attempts to retard banana fruit ripening should be addressed at stage V (perfectly yellow with green tip and greenish-yellow peduncle) because application to earlier ripening stadium would result in an imperfect fruit color development [3] and [4].…”