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Effects of 1-Methylcyclopropene and Chitosan on the Fruit Shelf-Life and Qualities of Two Different Ripening Stages of ‘Cavendish’ Banana

Received: 5 October 2014     Accepted: 24 October 2014     Published: 29 January 2015
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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.

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)

This article belongs to the Special Issue Food Processing and Food Quality

DOI 10.11648/j.jfns.s.2015030102.20
Page(s) 54-59
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Banana, Coating, 1-MCP, Chitosan, Ripening

References
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[21] Toan, N.V., Hoang, L.V., Tan, L.V., Thanh, L.T.L., Thanh, C.D., & Hanh, T.M. (2009). Effects of retain-AVG (aminoethoxyvinylglycine) on the storage time of banana (Musa cavendish AAA) after harvest. Tap Chi Khoa Hoc Va Cong Nghe, 47(1), 27-33
[22] Watkins, C.B., & Nock, J.F. (2005). Effect of delays between harvest and 1-methylcyclopropane treatment, and temperature during treatment, on ripening of air-stored and controlled-atmosphere-stored apples. HortScience, 40(7), 2096-2101.
[23] Widodo, S.E., Abdullah, D.K., Setiawan, K., & Zulferiyenni. (2007). Modified atmosphere packaging technology for chitosan coated-lanzone. The National Seminar of Horticulture, Surakarta, Indonesia, 17 November 2007. (In Indonesian with English Abstract).
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[25] Widodo, S.E., Zulferiyenni, & Novaliana, D. (2010). Effects of chitosan on the fruit qualities and shelf-life of ‘Muli’ and ‘Cavendish’ bananas. In Proc. 3rd National Seminar on Science and Technology, 18-19 October 2010, University of Lampung. Lampung, Indonesia. Pp. 503-512. (In Indonesian with English Abstract).
[26] Widodo, S.E., Zulferiyenni, & Arista, R. (2013). Coating effect of chitosan and plastic wrapping on the shelf life and qualities of guava cv. ‘Mutiara’ and ‘Crystal’. J.ISSAAS, 19(1), 1-7.
[27] Yildiz, K., Ozturk, B., & Ozkan, Y. (2012). Effects of aminoethoxyvinylglycine (AVG) on preharvest fruit drop, fruit maturity, and quality of ‘Red Chief’ apple. Scientia Horticulturae, 144, 121-124.
[28] Zhang, M.J., Jiang, Y.M., Jiang, W.B., & Liu, X.J.. (2006). Regulation of ethylene synthesis of harvested banana fruit by 1-methylcyclopropene. Food Technol. Biotechnol., 44(1), 111─115.
[29] Zulferiyenni & Widodo, S.E. (2010a). Technology of passive packaging for chitosan-coated ’Mutiara’ guava and ’Muli’ banana. Proceeding International Seminar on Horticulture to Support Food Security, Bandar Lampung, Indonesia, 22—23rd June 2010. Pp. B36—B43.
[30] Zulferiyenni & Widodo, S.E. (2010b). Active packaging technologies for chitosan-coated ’Mutiara’ guava and ’Muli’ banana. Proceeding of the National Seminar on Agroindustrial Applied Technology 2010, Bandar Lampung, Indonesia 5-6th April 2010. Pp. 645—653. (In Indonesian with English Abstract).
Cite This Article
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    Soesiladi Esti Widodo, Zulferiyenni, Yohannes Cahya Ginting, Ferdaner Humairah Fazri, Dian Saputra. (2015). 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, 3(1-2), 54-59. https://doi.org/10.11648/j.jfns.s.2015030102.20

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    ACS Style

    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. J. Food Nutr. Sci. 2015, 3(1-2), 54-59. doi: 10.11648/j.jfns.s.2015030102.20

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    AMA Style

    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. J Food Nutr Sci. 2015;3(1-2):54-59. doi: 10.11648/j.jfns.s.2015030102.20

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  • @article{10.11648/j.jfns.s.2015030102.20,
      author = {Soesiladi Esti Widodo and Zulferiyenni and Yohannes Cahya Ginting and Ferdaner Humairah Fazri and Dian Saputra},
      title = {Effects of 1-Methylcyclopropene and Chitosan on the Fruit Shelf-Life and Qualities of Two Different Ripening Stages of ‘Cavendish’ Banana},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {3},
      number = {1-2},
      pages = {54-59},
      doi = {10.11648/j.jfns.s.2015030102.20},
      url = {https://doi.org/10.11648/j.jfns.s.2015030102.20},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.20},
      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.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - Effects of 1-Methylcyclopropene and Chitosan on the Fruit Shelf-Life and Qualities of Two Different Ripening Stages of ‘Cavendish’ Banana
    AU  - Soesiladi Esti Widodo
    AU  - Zulferiyenni
    AU  - Yohannes Cahya Ginting
    AU  - Ferdaner Humairah Fazri
    AU  - Dian Saputra
    Y1  - 2015/01/29
    PY  - 2015
    N1  - https://doi.org/10.11648/j.jfns.s.2015030102.20
    DO  - 10.11648/j.jfns.s.2015030102.20
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 54
    EP  - 59
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.s.2015030102.20
    AB  - 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.
    VL  - 3
    IS  - 1-2
    ER  - 

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Author Information
  • Horticultural Postharvest Laboratory, Department of Agrotechnology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia 35145

  • Agroindustrial Laboratory, Department of Agricultural Product Technology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia 35145

  • Horticultural Postharvest Laboratory, Department of Agrotechnology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia 35145

  • Horticultural Postharvest Laboratory, Department of Agrotechnology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia 35145

  • Horticultural Postharvest Laboratory, Department of Agrotechnology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia 35145

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