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|Title:||Effect of pre-ripening chilling temperatures on ripening, shelf life and quality of bananas treated with 1-methylcyclopropene|
|Citation:||International Journal of Food Science and Technology, 2010; 45(2):312-318|
|Publisher:||Blackwell Publishing Ltd|
|Farid Moradinezhad, Margaret Sedgley and Amanda J. Able|
|Abstract:||Ethylene production, shelf life and fruit quality of Cavendish bananas (cv. Williams), held at different pre-ripening storage temperatures (5 °C, 10 °C or 15 °C) prior to ethylene and/or 1-methylcyclopropene (1-MCP) application, were determined and compared. Levels of ethylene production during ripening were highest for control fruit that had been stored at 5 °C followed by 10 °C and then 15 °C. 1-MCP treatment (at 300 nL L−1) had no effect on ethylene production of fruit that had been stored at 10 °C by day 10 of storage, but ethylene production was significantly higher for fruit that had been stored at 15 °C and lower for those stored at 5 °C before 1-MCP treatment. 1-MCP also increased shelf life to a greater extent when applied to fruit that had been stored at 10 °C or 15 °C. Even though 1-MCP had no significant effect on under peel chilling injury, it increased discolouration significantly, regardless of storage temperature. Firmness of 1-MCP-treated fruit decreased significantly compared to the control when fruit were held at 5 °C or 15 °C prior to ripening (and 1-MCP application) but had no effect on fruit stored at 10 °C before ripening. These results indicate that pre-ripening storage temperature affects ripening, shelf life and quality in both ethylene and 1-MCP-treated bananas.|
|Keywords:||Chilling injury; ethylene; 1methylcyclopropene; Musa acuminata; ripening; storage; temperature|
|Rights:||Copyright © 2010 John Wiley & Sons, Inc. All Rights Reserved.|
|Appears in Collections:||Agriculture, Food and Wine publications|
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