Abstract
Storage at the putative chilling threshold temperature (CTT) to avoid chilling injury still limits postharvest handling of tropical fruit like banana in that ripening may occur at the CTT. To determine whether chilling injury (CI) symptoms would develop in mature green (MG) banana fruit if the CTT exposure was extended by inhibiting ethylene action and thus ripening, 1-methylcyclopropene (1-MCP) was applied. Individual ‘fingers’ from multiple ‘clusters’ of MG bananas were either immersed in water or 50 μg L −1 1-MCP (a.i.) solution and each treatment was divided into three subgroups for storage at 5.0°C (severe CI), 13.0°C (mild CI), or 14.0°C (CTT) ± 0.1°C. 1-MCP delayed ripening in terms of color change for 10 days for fruit stored at the CTT. Ethylene production by fruit at 5.0°C remained around 0.04 ng kg −1 s −1 with no obvious increase during 31-day storage. Ethylene production at 14.0°C (−1-MCP/+1-MCP) increased on Day 33 while increasing on Day 38 for 13.0°C fruit without 1-MCP and on Day 39 for fruit with 1-MCP. Peak climacteric ethylene occurred on Days 44 and 39 for 13.0 and 14.0°C fruit without 1-MCP, respectively, and on Days 59 and 51 for 13.0°C and 14.0°C 1-MCP-treated fruit, respectively. As hypothesized, longer exposure of MG banana fruit to the CTT of 14.0°C without onset of ripening as was allowed by prior 1-MCP treatment allowed CI to develop at that normally non-chilling temperature. Vascular browning was the first visual and most sensitive CI symptom in the experiment and was observed on Day 4 at 5.0°C, Day 10 at 13.0°C, Day 19 at 14.0°C without 1-MCP, and on Day 28 at 14.0°C with 1-MCP. Using a 1-MCP pre-treatment to remove the influence of ethylene from bananas stored at 13°C or 14°C also resulted in slight reduction in vascular browning severity. In conclusion, a putative safe temperature may become a CI temperature if the shelf-life-limiting factor is removed, allowing longer exposure. Chilling at the CTT caused relatively mild injury on fruit, and vascular browning is a sensitive indicator of CI status, while the light-adapted quantum yield of photosystem II [Y(II)] could be a non-destructive indicator of early CI stress in MG banana. Fruit at 13.0/14.0°C developed CI symptoms slightly later with 1-MCP than without 1-MCP. This suggests that ethylene might be involved in early CI symptom development.
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Claims 18
Claim · model-written summary
1-MCP delayed ripening color change for 10 days in banana fruit stored at the chilling threshold temperature.
- Taxon
- bananat0
- Treatment
- 1-MCPe1
- Outcome
- ripening in terms of color changee1
- Direction
- delayede1
- Value
- 10 dayse1
- Setting
- the CTTe1
Not reportedComparator
Verbatim
t0“for mature green banana”
e1“1-MCP delayed ripening in terms of color change for 10 days for fruit stored at the CTT”
Claim · model-written summary
Banana fruit at 5.0°C produced about 0.04 ng kg −1 s −1 ethylene with no obvious increase during 31-day storage.
Verbatim
t0“for mature green banana”
e2“Ethylene production by fruit at 5.0°C remained around 0.04 ng kg −1 s −1 with no obvious increase during 31-day storage”
Claim · model-written summary
Ethylene production at 14.0°C increased on Day 33.
Verbatim
t0“for mature green banana”
e3“Ethylene production at 14.0°C (−1-MCP/+1-MCP) increased on Day 33 while increasing on Day 38 for 13.0°C fruit without 1-MCP and on Day 39 for fruit with 1-MCP”
Claim · model-written summary
Ethylene production at 13.0°C without 1-MCP increased on Day 38.
Verbatim
t0“for mature green banana”
e3“Ethylene production at 14.0°C (−1-MCP/+1-MCP) increased on Day 33 while increasing on Day 38 for 13.0°C fruit without 1-MCP and on Day 39 for fruit with 1-MCP”
Claim · model-written summary
Ethylene production at 1-MCP-treated fruit increased on Day 39.
Verbatim
t0“for mature green banana”
e3“Ethylene production at 14.0°C (−1-MCP/+1-MCP) increased on Day 33 while increasing on Day 38 for 13.0°C fruit without 1-MCP and on Day 39 for fruit with 1-MCP”
Claim · model-written summary
Peak climacteric ethylene at 13.0°C without 1-MCP occurred on Day 44.
Verbatim
t0“for mature green banana”
e4“Peak climacteric ethylene occurred on Days 44 and 39 for 13.0 and 14.0°C fruit without 1-MCP, respectively”
Claim · model-written summary
Peak climacteric ethylene at 14.0°C without 1-MCP occurred on Day 39.
Verbatim
t0“for mature green banana”
e4“Peak climacteric ethylene occurred on Days 44 and 39 for 13.0 and 14.0°C fruit without 1-MCP, respectively”
Claim · model-written summary
Peak climacteric ethylene at 13.0°C with 1-MCP occurred on Day 59.
Verbatim
t0“for mature green banana”
e4“Peak climacteric ethylene occurred on Days 44 and 39 for 13.0 and 14.0°C fruit without 1-MCP, respectively”
e5“on Days 59 and 51 for 13.0°C and 14.0°C 1-MCP-treated fruit, respectively”
Claim · model-written summary
Peak climacteric ethylene at 14.0°C with 1-MCP occurred on Day 51.
Verbatim
t0“for mature green banana”
e4“Peak climacteric ethylene occurred on Days 44 and 39 for 13.0 and 14.0°C fruit without 1-MCP, respectively”
e5“on Days 59 and 51 for 13.0°C and 14.0°C 1-MCP-treated fruit, respectively”
Claim · model-written summary
Longer exposure of banana to 14.0°C allowed chilling injury to develop when ripening was delayed by 1-MCP.
Verbatim
t0“for mature green banana”
e6“As hypothesized, longer exposure of MG banana fruit to the CTT of 14.0°C without onset of ripening as was allowed by prior 1-MCP treatment allowed CI to develop at that normally non-chilling temperature”
Claim · model-written summary
Vascular browning was first observed on Day 4 at 5.0°C.
Verbatim
t0“for mature green banana”
e7“Vascular browning was the first visual and most sensitive CI symptom in the experiment and was observed on Day 4 at 5.0°C, Day 10 at 13.0°C, Day 19 at 14.0°C without 1-MCP, and on Day 28 at 14.0°C with 1-MCP”
Claim · model-written summary
Vascular browning was first observed on Day 10 at 13.0°C.
Verbatim
t0“for mature green banana”
e7“Vascular browning was the first visual and most sensitive CI symptom in the experiment and was observed on Day 4 at 5.0°C, Day 10 at 13.0°C, Day 19 at 14.0°C without 1-MCP, and on Day 28 at 14.0°C with 1-MCP”
Claim · model-written summary
Vascular browning was first observed on Day 19 at 14.0°C without 1-MCP.
Verbatim
t0“for mature green banana”
e7“Vascular browning was the first visual and most sensitive CI symptom in the experiment and was observed on Day 4 at 5.0°C, Day 10 at 13.0°C, Day 19 at 14.0°C without 1-MCP, and on Day 28 at 14.0°C with 1-MCP”
Claim · model-written summary
Vascular browning was first observed on Day 28 at 14.0°C with 1-MCP.
Verbatim
t0“for mature green banana”
e7“Vascular browning was the first visual and most sensitive CI symptom in the experiment and was observed on Day 4 at 5.0°C, Day 10 at 13.0°C, Day 19 at 14.0°C without 1-MCP, and on Day 28 at 14.0°C with 1-MCP”
Claim · model-written summary
1-MCP pre-treatment slightly reduced vascular browning severity in bananas stored at 13°C or 14°C.
- Taxon
- bananase2
- Treatment
- 1-MCP pre-treatmente2
- Outcome
- vascular browning severitye2
- Direction
- reductione2
- Qualifier
- slighte2
- Setting
- 13°C or 14°Ce2
Not reportedComparator
Verbatim
t0“for mature green banana”
e2“Using a 1-MCP pre-treatment to remove the influence of ethylene from bananas stored at 13°C or 14°C also resulted in slight reduction in vascular browning severity”
Claim · model-written summary
Fruit with 1-MCP developed chilling injury symptoms slightly later than fruit without 1-MCP at 13.0/14.0°C.
Verbatim
t0“for mature green banana”
e3“Fruit at 13.0/14.0°C developed CI symptoms slightly later with 1-MCP than without 1-MCP”
Claim · model-written summary
The light-adapted quantum yield of photosystem II may be a non-destructive indicator of early chilling injury in banana.
Verbatim
t0“for mature green banana”
e4“the light-adapted quantum yield of photosystem II [Y(II)] could be a non-destructive indicator of early CI stress in MG banana”
Claim · model-written summary
Chilling at the CTT caused relatively mild injury on banana fruit.
Verbatim
t0“for mature green banana”
e5“Chilling at the CTT caused relatively mild injury on fruit”
The same questions in other papers
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- no effect
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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.