✦ LIBER ✦

Extending the shelf-life of bananas with 1-methylcyclopropene and a chitosan-based edible coating

✍ Scribed by Manuel Baez-Sañudo; Jorge Siller-Cepeda; Dolores Muy-Rangel; J Basilio Heredia

Publisher: John Wiley and Sons
Year: 2009
Tongue: English
Weight: 274 KB
Volume: 89
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.3715

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✦ Synopsis

Abstract

BACKGROUND: The marketability of bananas over long distances has been limited due to their highly perishable nature and sensitivity to ethylene. To increase the shelf‐life several alternatives have been tested in attempts to maintain quality characteristics. We evaluated the effects of 1‐methylcyclopropene (SmartFresh^SM^, 1‐MCP) and a chitosan‐based edible coating (FreshSeal^®^, EC), applied alone or combined, on bananas at ripeness stage 3. All fruits were stored for 8 days at 22 °C, 85% RH. Color development, weight loss, firmness, physiological, sensory and chemical variables were evaluated.

RESULTS: After 3 days, control and EC‐treated fruits were completely yellow (°Hue = 90), while 1‐MCP treated fruits alone and combined with EC were still showing some green colorations on tips and neck of fingers. After 7 days, fruits treated with the combination (EC + 1‐MCP) reached a Hue value of 90. Firmer fruits were observed with 1‐MCP alone or combined with EC. A decrease of 0.15% titratable acidity and an increase of 8°Brix were observed in all treatments during the experiment. The incidence of sugar spots was delayed and diminished on fruits treated with 1‐MCP either alone or combined. Sensory results showed no adverse effects by using the 1‐MCP or the edible coating.