Effects of AminoethoxyVinylGlycine (AVG) Spraying Time at Preharvest Stage to Ethylene Biosynthesis of Cavendish Banana (Musa AAA)

Tán, Lê Văn; Toan, Nguyen Van; Hoang, Le Van; Thanh, C. D.; Luan, Le Van

doi:10.5539/jas.v3n1p206

Cited by 4 publications

(2 citation statements)

References 9 publications

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“…However, references on postharvest applications of AVG to "Cavendish" banana are very lacking. Comparing to the concentrations used by [2] and [13] should be done with cautions because [2] applied it in different stages and with a different chemical, and [13] applied it as a preharvest application, and consequently they used very high concentrations which might be considered uneconomical.…”

Section: Resultsmentioning

confidence: 99%

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

2016

6th International Conference on Advances in Engineering Sciences and Applied Mathematics (ICAESAM-2016) Dec. 21-22, 2016 Kuala

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Abstract-"Cavendish" banana is marketed domestically on its early ripening stage after receiving ethylene gassing. Once its ripening is promoted, however, its fruit qualities are quickly deteriorated making its shelf-life very short. This research was conducted to study the effects of applications of aminoethoxyvinylglycine (AVG), chitosan, storage temperatures, and their interactions on the fruit shelf-life and quality of 'Cavendish' banana. This research was conducted in the Horticultural Postharvest Laboratory, Faculty of Agriculture, Lampung University from July to August 2014. Treatments were arranged in a completely randomized design, run in three replications, and laid out in a 2 x 2 x 2 factorial design. The first factor was AVG (with and without 1.25 ppm AVG), the second factor was chitosan (with and without 2.5% chitosan), and the third factor was storage temperature (a room temperature and 18 °C). The results showed that (1) AVG did not significantly affect fruit shelflife, physical and chemical fruit qualities such as fruit firmness, weight loss, soluble solid and acid contents, and sweetness; (2) 2.5% chitosan increased fruit shelf-life, but it accelerated fruit softening and increased fruit weight loss, and did not affect chemical fruit qualities; (3) lower storage temperature significantly lengthened fruit shelf-life and inhibited fruit softening, but did not affect physical and chemical fruit qualities; (4) no interaction was found among the three treatments, in fact, a significant effect of an individual application of chitosan or lower storage temperature dominated the effects of its combinations.

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Section: Resultsmentioning

confidence: 99%

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

2016

6th International Conference on Advances in Engineering Sciences and Applied Mathematics (ICAESAM-2016) Dec. 21-22, 2016 Kuala

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“…The loss of firmness during storage period was due to the change in banana texture but the coating of silver nano particles slowed down the metabolic and enzymatic activities by inhibiting the respiratory metabolism in the fruits that results a slower degradation of pulp tissues [59,60]. Consequently, bananas stored with AgNPs can retain their firmness by reducing the ethylene production, respiration rate, the speed of converting sugar and decay rate of banana [61].…”

Section: Plos Onementioning

confidence: 99%

Green synthesized silver nanoparticles from eucalyptus leaves can enhance shelf life of banana without penetrating in pulp

Nayab

Akhtar

2023

PLoS ONE

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Bananas are exposed to serious post-harvest problems resulting in agricultural and economic losses across the world. The severity of problem is linked with the process of rapid ripening and pathogens attack. Such problems have led to economic losses as well as a lower yield of nutritionally rich bananas. The global demand to increase the life span of bananas and their protection from pathogens-borne diseases urged the use of antimicrobial edible coatings of nanoparticles. The present experiment has explored the innovative development of green synthesized nanoparticles from Eucalyptus leaf extract (ELE) to increase the shelf life of bananas up to 32 days from the day of collection. Statistically significant results were recorded (P = 0.05) by applying five different concentrations of silver nanoparticles (AgNPs) in ranges of 0.01–0.05%. Various morphological and physiological parameters such as color, decay, firmness, weight loss, pulp to peel ratio, pH, titrable acidity (TA), phenolic contents, protein estimation, ethylene production, starch content and total soluble sugars were measured in Cavendish banana (Basrai). Bananas treated with 0.01% AgNPs showed maximum control on its ripeness over morphological and physiological changes. The increase in shelf life was in order 0.01%>0.02%>0.03%>0.04%>0.05%> control. Further, AgNPs reduced the process of ripening by controlling ethylene production. The result has also proved the safety of banana consumption by simple removal of banana peel as penetration of AgNPs from the peel to the pulp was not detected. It is recommended to use 0.01% AgNPs to enhance the shelf life of banana without effecting its nutritive value.

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

Widodo¹,

Zulferiyenni²,

Ginting³

et al. 2015

JFNS

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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.

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Effects of AminoethoxyVinylGlycine (AVG) Spraying Time at Preharvest Stage to Ethylene Biosynthesis of Cavendish Banana (Musa AAA)

Cited by 4 publications

References 9 publications

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

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

Green synthesized silver nanoparticles from eucalyptus leaves can enhance shelf life of banana without penetrating in pulp

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

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