Delaying the Ripening of Banana (Musa sp.) cv Kandula through the Application of 1-Methylcyclopropane (1-MCP)

Abstract

 Climacteric fruits are treated with 1-Methylcyclopropene (1-MCP) to delay the ripening process, thereby to reduce postharvest losses. This study evaluated the effectiveness of level of 1-MCP on delaying the ripening of Kandula banana. Banana hands were exposed to three levels of 1-MCP concentrations (0.5, 1.0 and 2.0 ppm) for 6 h and stored at 14±1⁰C and 85-90% Relative Humidity (RH). The untreated samples (control) were stored under similar conditions. Peel colour, pulp firmness, total soluble solids (TSS), physiological weight loss and pulp to peel ratio were measured at initial stage and during storage at 4-day intervals. Peel colour of banana samples treated with different levels of 1-MCP remained light green in colour even on day 29 in storage whereas untreated samples fully ripened on day 21 in storage. Further, samples treated with different levels of 1-MCP (0.5, 1.0 and 2.0 ppm) resulted in a least change in a* and b* values compared to the control. Initial a* value (19.63±0.95) of the samples treated with 0.5, 1.0 and 2.0 ppm and the control reduced to -17.63±0.32, -17.30±0.53, -18.47±0.31 and -4.16±0.76 respectively on day 21 in storage. Initial b* value (36.36±1.15) of the samples treated 0.5, 1.0 and 2.0 ppm and the control changed to 37.13±0.32, 34.80±0.00, 36.40±0.35 and 49.26±1.61 respectively on day 21 in storage. Initial pulp firmness (29.20±1.68) of the samples treated with 0.5, 1.0 and 2.0 ppm and the control reduced to 28.10±2.91, 23.90±2.50, 25.20±2.05 and 5.00±0.70 N respectively on day 21 in storage. The TSS of the samples treated with 0.5, 1.0 and 2.0 ppm and the control were 4.80±0.50, 5.20±0.25, and 5.10±0.35 and 15.10±1.00 brix respectively on day 21 in storage. Percentage weight loss of the samples treated with 0.5, 1.0 and 2.0 ppm and the control were 2.08±0.05, 1.93±0.24, 2.04±0.14 and 2.56±1.70% respectively on day 21 in storage. Pulp to peel ratio of the treated samples and the control was not significantly (p˃0.05) different on day 21 in storage. Treating banana hands with 1- MCP was found to be successful in delaying of ripening. However, as no significant effect of different levelsof 1-MCP on delaying of ripening was evident, 0.5 ppm 1- MCP can be recommended to extend the postharvest life of Kandula banana beyond 29 days when stored at 14±1⁰C.