Volume 3, Issue 1-2, February 2015, Page: 54-59
Effects of 1-Methylcyclopropene and Chitosan on the Fruit Shelf-Life and Qualities of Two Different Ripening Stages of ‘Cavendish’ Banana
Soesiladi Esti Widodo, Horticultural Postharvest Laboratory, Department of Agrotechnology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia 35145
Zulferiyenni , Agroindustrial Laboratory, Department of Agricultural Product Technology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia 35145
Yohannes Cahya Ginting, Horticultural Postharvest Laboratory, Department of Agrotechnology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia 35145
Ferdaner Humairah Fazri, Horticultural Postharvest Laboratory, Department of Agrotechnology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia 35145
Dian Saputra, Horticultural Postharvest Laboratory, Department of Agrotechnology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia 35145
Received: Oct. 5, 2014;       Accepted: Oct. 24, 2014;       Published: Jan. 29, 2015
DOI: 10.11648/j.jfns.s.2015030102.20      View  3732      Downloads  226
Abstract
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.
Keywords
Banana, Coating, 1-MCP, Chitosan, Ripening
To cite this article
Soesiladi Esti Widodo, Zulferiyenni , Yohannes Cahya Ginting, Ferdaner Humairah Fazri, Dian Saputra, Effects of 1-Methylcyclopropene and Chitosan on the Fruit Shelf-Life and Qualities of Two Different Ripening Stages of ‘Cavendish’ Banana, Journal of Food and Nutrition Sciences. Special Issue: Food Processing and Food Quality. Vol. 3, No. 1-2, 2015, pp. 54-59. doi: 10.11648/j.jfns.s.2015030102.20
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