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Effect of 1- MCP on Physico-Biochemical Properties and Delayed Ripening of ‘Ambul’ Banana at Ambient Conditions

Authors:

W. M. C. B. Wasala ,

University of Peradeniya, Peradeniya, LK
About W. M. C. B.
Postgraduate Institute of Agriculture
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C. K. Beneragama,

University of Peradeniya, Peradeniya, LK
About C. K.
Department of Crop Science, Faculty of Agriculture
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K. H. Sarananda,

Wayamba University of Sri Lanka, Kuliyapitiya, LK
About K. H.
Department of Biosystems Engineering, Faculty of Agriculture and Plantation Management
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G. D. K. Kumara

Sabaragamuwa University of Sri Lanka, Belihuloya, LK
About G. D. K.
Department of Export Agriculture, Faculty of Agricultural Sciences
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Abstract

The present study was conducted to determine the effect of different concentrations and exposure periods of 1-MCP on physiological and biochemical qualities of ‘Ambul’ banana at ambient conditions. Combinations of 0.5 and 1 ppm concentrations of 1-MCP and 12 and 18 h of exposureperiods were used. Ethylene production, respiration rate, ascorbic acid content, pH, titratable acidity (TA), sugar content and pulp-to-peel ratio were measured at initial stage and during the storage period. 1-MCP treated ‘Ambul’ banana fruit significantly (p≤0.05) delayed the peak ofethylene production. Fruits treated with 0.5 ppm of 1 MCP for 12 and 18 h delayed the peak of ethylene emission by 13 days, while the fruit exposed to the higher dose (1 ppm)for 12 and 18 h delayed the same by 17 and 19 days respectively. Non-treated control fruits exhibited peak ethylene emission on day 5. Pulp-to-peel ratio of banana increased from 2.42 to 7.58 with ripening. Fruits treated with the higher dose of 1 MCP for 18 h showed the least rate of increase in pulp-to-peel ratio indicating the delayed ripening. Pulp pH significantly (p≤0.05) decreased within first five days in the control compared to treatments. All the treatments and control exhibited increase in sucrose, fructose and glucose contents during storage period while the lowest change in sugar content during storage period was shown by fruits treated with the higher dose of 1 MCP for 18 h. In conclusion, exposing banana fruits to 1-MCP at the dose of 1 ppm for 18 h extended the shelf life of ‘Ambul’ banana for 19 days under ambient conditions with a desirable marketable quality.
How to Cite: Wasala, W.M.C.B., Beneragama, C.K., Sarananda, K.H. and Kumara, G.D.K., 2020. Effect of 1- MCP on Physico-Biochemical Properties and Delayed Ripening of ‘Ambul’ Banana at Ambient Conditions. Tropical Agricultural Research, 31(3), pp.37–47. DOI: http://doi.org/10.4038/tar.v31i3.8395
Published on 30 Jun 2020.
Peer Reviewed

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