Application of 1-Methylcyclopropene (1-MCP) for Delaying the Ripening of Banana: A Review

1- Methylcyclopropene (1-MCP) has been identified as a safe chemical tested successfully in extending shelf life while maintaining quality of plant products. 1-MCP, at very low concentrations, usually blocks ethylene receptors and then inhibits the action of ethylene delaying further ripening and senescence. Several studies have been conducted elsewhere for delaying ripening of different banana cultivars such as Cavendish, Prata, Tella Chakkerakeli, Beragan and Kolikuttu. Physiological reactions related with ripening of banana are delayed by inhibition of ethylene perception, while ethylene synthesis of banana fruit can be regulated at suppressed levels of ACS and ACO by 1-MCP. The effectiveness of 1-MCP on bananas varies with the maturity of the fruit. Fumigation, the conventional application method, has some limitations, particularly long exposure duration, uneven ripening and green ripening in bananas. Application of 1-MCP in aqueous form is recently developed to minimize these limitations. Micro-bubbling and controlled release packaging technologies are effective tools of application of 1-MCP on bananas. This review compiles and critically analyses the existing knowledge on the technological use of 1-MCP, clarifies inconsistencies in different publications.

Effect of ClO2 Controlled Release Packaging on the Preservation Performance of Oilseed Rape

In order to extend the shelf life of vegetable at room temperature (25±1°C) and lower the decay losses in storage and circulation sales, we studied a kind of three-layer packaging material which could release ClO2. The effects on shelf life of two kinds of preservation packaging were comparatively investigated: ClO2 controlled release packaging and ordinary preservation film with ClO2 sterilization labels, the Oilseed rape packaged with ordinary preservation films as the control group. During the experiment, the headspace concentrations, appearance quality, Total soluble solids (TSS), Titratable acid (TA), and the Vitamin C (VC) content were tested and analyzed every day. The experimental results showed that ClO2 controlled release packaging could form a suited modified atmosphere packaging (MAP) environment and prohibit the growth of microorganism. After 5 days’ storage, the leave of oilseed rape in control group turned yellow and wilted. While the oilseed rape in ClO2 controlled release bags was still fresh and green. The appearance and taste of the oilseed rape in ClO2 controlled release bags still had commercial values. Therefore, the preservation effects were obvious.

Research on SO2 Controlled Release Packaging on the Preservation Performance of ‘Kyoho’ Grapes

With the purpose of extending the shelf-life of Kyoho grapes at room temperature (23±1°C), we investigated the effects of two kinds of preservation packaging on Kyoho grapes’ shelf-life: SO2 controlled release packaging (A bag) and A with 1-MCP packaging (A-1-MCP bag), the grapes naked and packaged with LDPE as the control groups. During the experiment, the headspace concentrations, appearance quality, water loss, stem browning, solidity, TSS and TA were tested and analyzed every two days. The experimental results showed that A bags could form a suitable modified atmosphere packaging (MAP) environment and prohibit the growth of pathogenic bacteria of grapes. After 8 days’ storage, the grapes naked and packaged with ordinary LDPE groups had serious stem browning and rot rate. The stem browning index of the grapes packaged with A bags and A-1-MCP bags were level 1 and level 0. And the rot rate was 3.63% and 1.26%, respectively. The appearance and flavor of the Kyoho grapes had commercial values, the preservation effects were apparent.