EFFECT OF 1-MCP ON THE SHELF LIFE AND QUALITY OF BANANA CV. SHABRI
Date
2018-06
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR.
Abstract
The experiment was conducted to study the shelf life and physicochemical changes of
banana cv. Shabri treated with different levels of 1-MCP. Single factor storage
experiment was laid out in a completely randomized design. In the experiment, fruits of
banana cv. Shabri were stored in five storage conditions: T1= control (without 1-MCP),
T2= 100 nmol mol−1
of 1-MCP, T3= 150 nmol mol−1
of 1-MCP, T4= 200 nmol mol−1
of
1-MCP, T5= 300 nmol mol−1
of 1-MCP. The stored fruit were monitored over a period
of 3, 5, 7, 9 and 11 days of storage. Parameters were studied in the experiment includes:
firmness, pericarp color, symptom of sugar spotting, weight loss, pulp peel ratio, TSS,
titratable acidity and ascorbic acid. In all cases, fruits did not expose in 1-MCP lost
weight rapidly and after 5 DAS it became unmarketable due to higher sugar spotting
symptom and discoloration of pericarp colour. Changes in firmness, pulp to peel ratio,
weight loss and TSS in the fruits were minimal in the fruits treated with 200 nmol mol−1
of 1-MCP (T4). Fruits treated with 200 nmol mol−1
of 1-MCP retained pericarp color
greatly up to 11 DAS and effectively controlled sugar spotting symptom as well. Overall,
fruits treated with 200 nmol mol−1
of 1-MCP showed better storage behavior and quality
than the rest for treatments.
Description
A THESIS
BY
SANAUL RAIN
Registration No. 1605018
Session: 2016-2017
Thesis Semester: January-June, 2018
Submitted to the Department of Horticulture
Hajee Mohammad Danesh Science and Technology University
In Partial Fulfillment of the Requirements for the Degree of
MASTER OF SCIENCE (M.S.)
IN
HORTICULTURE
Keywords
THE SHELF LIFE, QUALITY OF BANANA CV