Regulating of Ripening and Maintaining the Quality of Banana Fruits Treated with 1- Mcp Exogenous Ethylene and Storage Temperature | ||||
| Alexandria Science Exchange Journal | ||||
| Article 6, Volume 32, JULY- SEPTEMBER - Serial Number 3, September 2011, Page 326-336 PDF (249.1 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/asejaiqjsae.2011.2636 | ||||
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| Authors | ||||
| Naglaa M.Yassin1; Enas A.Tayel2 | ||||
| 1Hort. Res. Station, Sabahia, Alex., Hort. Res. Ins., A.R.C. Giza, Egypt. | ||||
| 2Mamoura Bot. Garden, Alex., Hort. Res. Instit. Agric. Res. Center, Egypt. | ||||
| Abstract | ||||
| Banana fruits Musa spp. were exposed to 1-MCP (1- methylcyclo propen) (0.01, 0.5, 1 ppm) treatments at 20°C for 24h and stored at 13°C and other banana fruits were exposed to 1-MCP (0.01,0.5, 1 ppm) treatments at 20°C for 24h with ethylene application and then stored at 20°C. Color, firmness, acidity, total soluble sugars (SSC) were determined. Fruits which treated with MCP (0.01, 0.5, 1 ppm) at 13°C and at 20ºC and those treated with MCP ethylene application had higher significant firmness. In the first season, the total soluble solids (SSC) showed in the fruit pulp were significant differences between fruits treated which MCP (0.01ppm) at 13°C and those treated with MCP (0.5 ppm) and ethylene and stored at 20°C and other treatments. MCP treated fruits (0.01, 1 ppm) and stored at 13°C had lower acidity in comparison with the other treatments. Moreover, fruits which treated with MCP and stored at 13°C and those treated with MCP and ethylene and stored at 20°C had higher total sugars as compared with the untreated fruits (control). Concerning reducing sugars, the fruits that treated with MCP (0.01 ppm) and stored at 13°C or 20°C in both seasons had significantly higher values, in the second season, the fruits which treated MCP (0.01, 0.5, 1 ppm) and stored at 13°C or 20°C had significantly higher values. In the meantime, the fruits which treated with MCP (1 ppm) and stored at 13°C and those treated with MCP (0.01, 0.5 ppm) and stored at 20°C, showed higher significant values of non-reducing sugars. Color index was obvious in the fruits which treated with MCP and ethylene at 20°C after 40 days of storage but fruits treated with MCP and stored at 13°C changed to yellowish after 50 days of storage and control fruits were changed after 20 days of storage. In both seasons, firmness and acidity no well decreased by the advancing of storage and non-reducing sugars decreased after 30 days of storage. While, weight loss, SSC, total sugars, reducing sugars, color were increased by the end of the storage at 13°C or 20°C. | ||||
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