A novel technique using 1-MCP microbubbles for delaying postharvest ripening of banana fruit |
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| Institution: | 1. Postharvest Technology Program, School of Bioresources and Technology, King Mongkut''s University of Technology Thonburi, Bangkok 10140, Thailand;2. Postharvest Technology Innovation Center, Commission of Higher Education, Bangkok 10400, Thailand;1. Faculdade de Ciências e Tecnologia, Universidade do Algarve, MeditBio, Ed. 8, Campus de Gambelas, 8005-139 Faro, Portugal;2. Faculdade de Ciências e Tecnologia, Universidade do Algarve, CIEO, Ed. 8, Campus de Gambelas, 8005-139 Faro, Portugal;3. Instituto Nacional de Investigação Agrária e Veterinária, INIAV, IP. Quinta do Marquês, 2784-505 Oeiras, Portugal;1. School of Environmental and Life Sciences, University of Newcastle, Ourimbah NSW 2558, Australia;2. Department of Life Sciences, Faculty of Science, Al-Muthana University, Al-Muthana, Iraq;3. NSW Department of Primary Industries, Ourimbah NSW 2258, Australia;1. Scientific and Technological Centre of Extremadura (CICYTEX-INTAEX), Avda. Adolfo Suárez, 06007, Badajoz, Spain;2. Agrofresh Inc., Rohm and Haas Service, Spanish Branch, Provenza 216, 3, 08036, Barcelona, Spain;3. Agricultural Engineering School, University of Extremadura, Avda. Adolfo Suárez, 06007, Badajoz, Spain;4. University Research Institute for Agricultural Resources (INURA), Avda. Elvas s/n, University Campus, 06071, Badajoz, Spain;1. College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 310036, China;2. College of Food science and technology, Hainan University, Haikou 570228, China;3. Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products,Tianjin 300384, China;1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China;2. Food Science Program, Division of Food System & Bioengineering, University of Missouri, Columbia, MO 65211-5160, USA |
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| Abstract: | This study aimed to investigate the application of microbubble technology for delaying banana ripening. A preparation of 1-MCP designed for use as a form of aqueous micro bubble (MBs) solutions was formulated. Banana fruit were immersed in 500 nL L?1 of aqueous 1-MCP microbubbles (1-MCP-MBs) or fumigated with 500 nL L?1 1-MCP, then stored at 25 °C for 8 days. 1-MCP-MBs were more effective in delaying postharvest ripening than conventional 1-MCP fumigation. 1-MCP-MBs reduced the respiration rate and ethylene production compared to the control and 1-MCP fumigated fruit. Moreover, 1-MCP-MBs delayed yellowing and maintained firmness of banana fruit during storage. These results indicate that 1-MCP-MBs can be used as an alternative method for delaying the postharvest ripening of banana fruit, and its application for other commodities needs to be further elucidated. |
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| Keywords: | Banana 1-MCP micro bubbles Delayed ripening |
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