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STUDIES ON THE EFFECT OF 1-METHYL CYCLOPROPENE ON SHELF LIFE AND QUALITY OF BANANA cv. GRAND NAINE

KrishiKosh

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Title STUDIES ON THE EFFECT OF 1-METHYL CYCLOPROPENE ON SHELF LIFE AND QUALITY OF BANANA cv. GRAND NAINE
 
Creator J.JYOTHI
 
Contributor Dr. V. SUDHA VANI
 
Subject Methylcyclopropene,physico-chemical parameters ,peel colour, fruit firmness, low acidity, low pulp to peel ratio
 
Description The present investigation entitled ?Studies on the effect of 1-Methylcyclopropene (1-MCP) on the shelf life and quality of banana cv.Grand naine? was carried out during the year 2013-14 at Post Harvest Technology laboratory, Horticultural College and Research Institute, Dr Y.S.R.H.U, Venkataramannagudem, West Godavari district of Andhra Pradesh.
The first experiment includes fruits of banana cv. Grand Naine treated with 1-Methylcyclopropene (1-MCP) at concentrations of 250 ppb, 500 ppb and 750 ppb, for three different times of exposure ? 6 h, 12 h and 24 h and stored under ambient conditions (27? 10C) and the second experiment includes fruits treated with 1-Methylcyclopropene (1-MCP) at concentrations of 250 ppb, 500 ppb and 750 ppb exposing the fruits for 6 h, 12 h and 24 h and stored under cold storage conditions (130C ?1).
Various physico-chemical parameters like PLW (%), peel colour (score), fruit firmness (kg/cm2), pulp to peel ratio, ascorbic acid content (mg/100g), TSS (OBrix), acidity (%), reducing sugars (%), total sugars (%), ethylene evolution rate (?l/kg/hr) and total phenol content (mg /100g) were estimated at an interval of 3 days under ambient conditions and at an interval of 5 days under cold storage conditions.
Fruits under control treatment registered higher rate of PLW (%), higher peel colour score, pulp to peel ratio, lesser fruit firmness, in both the experiments and all these lead to lower shelf life of control fruit.
It was found that there was better retention of quality in terms peel colour, fruit firmness, low acidity, low pulp to peel ratio and also lower PLW (%), TSS, reducing sugars, total sugars, ethylene evolution rate and higher shelf life in fruits treated with 1-MCP at 750 ppb for 24 h under ambient conditions.

The fruits treated with 1-MCP at 750 ppb for 24 h under cold storage conditions, the peel colour, fruit firmness, were retained better than that in ambient conditions. The decrease in the PLW %, pulp to peel ratio, acidity, lower ethylene evolution rate, low TSS, reducing and total sugars % and higher ascorbic acid content also have been recorded better than that in the ambient conditions.

The maximum shelf life of 30 days was recorded in fruits treated with 1-MCP at 750 ppb for 24 h under ambient conditions whereas 55 days in fruits treated with 1-MCP at 750 ppb for 24 h under cold storage conditions.

From the present experiment it can be concluded that treatment with 1-MCP at 750 ppb for 24 h is found to be efficient in improving the quality and shelf life of banana cv. Grand Naine under both ambient and cold storage conditions.
 
Date 2016-07-26T14:26:34Z
2016-07-26T14:26:34Z
2011-11
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/69934
 
Language en
 
Format application/pdf
 
Publisher Dr. Y.S.R. HORTICULTURAL UNIVERSITY