EFFECT OF 1-MCP ON THE SHELF LIFE AND QUALITY OF BANANA CV. SHABRI

Abstract

The experiment was conducted to study the shelf life and physicochemical changes of banana cv. Shabri treated with different levels of 1-MCP. Single factor storage experiment was laid out in a completely randomized design. In the experiment, fruits of banana cv. Shabri were stored in five storage conditions: T1= control (without 1-MCP), T2= 100 nmol mol−1 of 1-MCP, T3= 150 nmol mol−1 of 1-MCP, T4= 200 nmol mol−1 of 1-MCP, T5= 300 nmol mol−1 of 1-MCP. The stored fruit were monitored over a period of 3, 5, 7, 9 and 11 days of storage. Parameters were studied in the experiment includes: firmness, pericarp color, symptom of sugar spotting, weight loss, pulp peel ratio, TSS, titratable acidity and ascorbic acid. In all cases, fruits did not expose in 1-MCP lost weight rapidly and after 5 DAS it became unmarketable due to higher sugar spotting symptom and discoloration of pericarp colour. Changes in firmness, pulp to peel ratio, weight loss and TSS in the fruits were minimal in the fruits treated with 200 nmol mol−1 of 1-MCP (T4). Fruits treated with 200 nmol mol−1 of 1-MCP retained pericarp color greatly up to 11 DAS and effectively controlled sugar spotting symptom as well. Overall, fruits treated with 200 nmol mol−1 of 1-MCP showed better storage behavior and quality than the rest for treatments.