Effect of 1-MCP treatment on the postharvest quality of banana fruit 'Kluai Kai'.

摘要

Banana (Musa AA Group, 'Kluai Khai') has short life storage due to fast turning yellow then browning and softening after harvesting. The effects of exposure to 1-MCP on the quality of bananas were determined. Bananas were treated with 100 200 400 and 600 ppb 1-MCP at 25 degrees C for 24h in each treatment then transferred to 13 degrees C for storage. 1-MCP treatment delayed turning yellow and extended the storage life to 30 days at 13 degrees C while non-treated banana had only 20 days storage life. Firmness decreased in response to 1-MCP by 600 ppb 1-MCP maintaining firmness than other treatments. Color L value tends to increase in association with turning yellow of bananas during storage. A 600 ppb of 1-MCP treatment was extremely effectively in delaying the turning yellow of banana and also decreasing of hue value. Exposure to 1-MCP at 100 to 600 ppb 1-MCP decreased the respiration rate and ethylene production of bananas while 600 ppb 1-MCP showed the lowest of respiration rate and ethylene production.