Abstract
The influence of aqueous 1-methylcyclopropene (1-MCP) on the ripening of harvested banana fruit cv. ‘Cavendish’ was investigated. Banana fruit at mature green stage were dipped in aqueous 1-MCP at 100, 200, 400 and 600 μg L–1 for 10 min, fan-forced air-dried and then stored at 20 ± 2°C and 85–90% RH for ripening over 30 days. Banana ripening was delayed when dipped in 100–600 μg L–1, however; higher concentrations of 1-MCP were more effective for slowing ripening process and prolonging shelf-life. The changes in firmness, TSS, ascorbic acid contents and surface colour of fruit treated at 400 and 600 μg L–1 of 1-MCP remained strongly suppressed and consequently extended the storage life by 20 days compared to untreated fruit. The untreated fruit was completely ripe after ten days of storage, when fruit firmness, h° value and ascorbic acid content were significantly decreased reaching 5.2 kgf cm–2, 77 and 2.7 mg 100 g–1, respectively. Thus, postharvest immersion of banana fruit in 400 μg L–1 1-MCP solution can be a feasible alternative technology for long distance transport without refrigeration.
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Claims 10
Claim · model-written summary
Dipping fruit in 100–600 μg L–1 1-MCP delayed ripening.
Not reportedComparator
Verbatim
t0“banana”
t1“Cavendish”
e0“Banana ripening was delayed when dipped in 100–600 μg L–1”
Claim · model-written summary
Higher 1-MCP concentrations slowed ripening more effectively.
- Taxon
- bananat0
- Material
- Cavendisht1
- Treatment
- higher concentrations of 1-MCPe0
- Outcome
- ripening processe0
- Direction
- slowinge0
Not reportedComparator
Verbatim
t0“banana”
t1“Cavendish”
e0“higher concentrations of 1-MCP were more effective for slowing ripening process”
Claim · model-written summary
Higher 1-MCP concentrations prolonged shelf life more effectively.
- Taxon
- bananat0
- Material
- Cavendisht1
- Treatment
- higher concentrations of 1-MCPe0
- Outcome
- shelf-lifee0
- Direction
- prolonginge0
Not reportedComparator
Verbatim
t0“banana”
t1“Cavendish”
e0“higher concentrations of 1-MCP were more effective for slowing ripening process and prolonging shelf-life”
Claim · model-written summary
At 400 and 600 μg L–1, 1-MCP suppressed changes in firmness, TSS, ascorbic acid, and surface colour.
- Taxon
- bananat0
- Material
- Cavendisht1
- Treatment
- 400 and 600 μg L–1 of 1-MCPe0
- Outcome
- changes in firmness, TSS, ascorbic acid contents and surface coloure0
- Direction
- suppressede0
Not reportedComparator
Verbatim
t0“banana”
t1“Cavendish”
e0“The changes in firmness, TSS, ascorbic acid contents and surface colour of fruit treated at 400 and 600 μg L–1 of 1-MCP remained strongly suppressed”
Claim · model-written summary
The same treatment extended storage life by 20 days versus untreated fruit.
Verbatim
t0“banana”
t1“Cavendish”
e0“fruit treated at 400 and 600 μg L–1 of 1-MCP remained strongly suppressed and consequently extended the storage life by 20 days compared to untreated fruit”
Claim · model-written summary
Untreated fruit was fully ripe after ten days.
- Taxon
- bananat0
- Material
- Cavendisht1
- Treatment
- untreated fruite0
- Outcome
- untreated fruit was completely ripee0
Not reportedComparatorDirection
Verbatim
t0“banana”
t1“Cavendish”
e0“The untreated fruit was completely ripe after ten days of storage”
Claim · model-written summary
Untreated fruit firmness significantly decreased to 5.2 kgf cm–2 after ten days.
- Taxon
- bananat0
- Material
- Cavendisht1
- Treatment
- untreated fruite1
- Outcome
- fruit firmnesse0
- Direction
- decreasede0
- Value
- 5.2 kgf cm–2e0
Not reportedComparator
Verbatim
t0“banana”
t1“Cavendish”
e0“fruit firmness, h° value and ascorbic acid content were significantly decreased reaching 5.2 kgf cm–2, 77 and 2.7 mg 100 g–1, respectively”
e1“The untreated fruit was completely ripe after ten days of storage”
Claim · model-written summary
Untreated fruit hue value significantly decreased to 77 after ten days.
- Taxon
- bananat0
- Material
- Cavendisht1
- Treatment
- untreated fruite1
- Outcome
- h° valuee0
- Direction
- decreasede0
- Value
- 77e0
Not reportedComparator
Verbatim
t0“banana”
t1“Cavendish”
e0“fruit firmness, h° value and ascorbic acid content were significantly decreased reaching 5.2 kgf cm–2, 77 and 2.7 mg 100 g–1, respectively”
e1“The untreated fruit was completely ripe after ten days of storage”
Claim · model-written summary
Untreated fruit ascorbic acid significantly decreased to 2.7 mg 100 g–1 after ten days.
- Taxon
- bananat0
- Material
- Cavendisht1
- Treatment
- untreated fruite1
- Outcome
- ascorbic acid contente0
- Direction
- decreasede0
- Value
- 2.7 mg 100 g–1e0
Not reportedComparator
Verbatim
t0“banana”
t1“Cavendish”
e0“fruit firmness, h° value and ascorbic acid content were significantly decreased reaching 5.2 kgf cm–2, 77 and 2.7 mg 100 g–1, respectively”
e1“The untreated fruit was completely ripe after ten days of storage”
Claim · model-written summary
The authors recommend 400 μg L–1 1-MCP immersion for unrefrigerated long distance banana transport.
Verbatim
t0“banana”
e0“postharvest immersion of banana fruit in 400 μg L–1 1-MCP solution can be a feasible alternative technology for long distance transport without refrigeration”
The same questions in other papers
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- no effect
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See all 12 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.