Responses of Musa AAA Berangan to 1-methylcyclopropene
1-methylcyclopropene (1-MCP) is an inhibitor of ethylene perception and has been shown to delay the ripening of Cavendish bananas. Nevertheless, no work has reported the delay in the ripening of local bananas using 1-MCP. The objective of this study was to examine the responses of Berangan banana to...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Putra Malaysia Press
2009
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| Online Access: | http://psasir.upm.edu.my/id/eprint/5589/1/Responses_of_Musa_AAA.pdf http://psasir.upm.edu.my/id/eprint/5589/ http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2032%20(2)%20Aug.%202009/07%20Pages%20125-132.pdf |
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| Summary: | 1-methylcyclopropene (1-MCP) is an inhibitor of ethylene perception and has been shown to delay the ripening of Cavendish bananas. Nevertheless, no work has reported the delay in the ripening of local bananas using 1-MCP. The objective of this study was to examine the responses of Berangan banana to 1-MCP applied at the ripening stage 1 (mature green) and ripening stage 2 (partially ripe In Experiment I,1 μL L-1 of 1-MCP was applied to mature green stage banana for 0, 2, 4 and 6 h, followed by ripening initiation using 10 g CaC2 kg-1 fruit for 24 h. Meanwhile, in Experiment II, the fruits were partially ripened using 10 g CaC2 kg-1 fruit for 24 h, followed by exposing them to 1 μL L-1 of 1-MCP for 0, 2, 4 and 6 h. Exposing mature green Berangan banana to 4 h of 1-MCP delayed degreening, retained flesh firmness and soluble solids concentration. On the contrary, exposing 1-MCP to the partially ripened banana fruit failed to delay both degreening and ripening processes. Fruit of both experiments ripened normally after the 1-MCP treatment, with more rapid ripening processes in partially ripe than mature green fruit. |
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