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

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-methylcyclo...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2009-11, Vol.89 (14), p.2343-2349
Main Authors: Baez-Sañudo, Manuel, Siller-Cepeda, Jorge, Muy-Rangel, Dolores, Heredia, J. Basilio
Format: Article
Language:English
Subjects:
1-MCP
1-methylcyclopropene
Bananas
Biological and medical sciences
brix
chitosan
Coating
coatings
Color
Edible
edible films
Effects
Ethylene
Fingers
Firmness
Food industries
Food science
Fruit and vegetable industries
fruit quality
Fruits
Fundamental and applied biological sciences. Psychology
Musa paradisiaca
perishable foods
postharvest
ripening
sensory properties
shelf life
spraying
titratable acidity
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Summary: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 (SmartFreshSM, 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.CONCLUSION: The combined treatment of EC + 1-MCP could be used to extend the commercial life of bananas for up to four more days.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.3715