Effects of 1-Methylcyclopropene and Chitosan on the Fruit Shelf-Life and Qualities of Two Different Ripening Stages of ‘Cavendish’ Banana

Soesiladi Esti Widodo; Zulferiyenni; Yohannes Cahya Ginting; Ferdaner Humairah Fazri; Dian Saputra

doi:doi:10.11648/j.jfns.s.2015030102.20

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Effects of 1-Methylcyclopropene and Chitosan on the Fruit Shelf-Life and Qualities of Two Different Ripening Stages of ‘Cavendish’ Banana

Soesiladi Esti Widodo, Zulferiyenni, Yohannes Cahya Ginting, Ferdaner Humairah Fazri, Dian Saputra

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)

Received: 5 October 2014 Accepted: 24 October 2014 Published: 29 January 2015

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Abstract

Our previous research with chitosan leads us to conclude that 2.5% chitosan can be promptly used as a fruit coating. However, to be used as a fruit coating for climacteric fruits, the effect of ethylene trapped under chitosan coating on ripening needs to be blocked. 1- methylcyclopropene (1-MCP) is known as an anti-ethylene and it can be applied in combination with chitosan. This research which was conducted during September-October 2013 was aimed at studying the effects of 1-MCP and its combination with 2.5% chitosan in prolonging fruit shelf-life and maintaining fruit qualities of two different ripening stages of ‘Cavendish’ banana. A completely randomized design of two factors was used. The first factor was 1-MCP gassing (control and 1-MCP), and the second one was chitosan (control and 2.5% chitosan). 1-MCP gas was developed by diluting 0.5 g 1-MCP powder into 30 ml of water. The results showed that the fruits of early and late stages responded differently to treatments of chitosan, 1-MCP, and their combination. (1) At early stage, the chitosan-coated fruit showed slow color development and fruit quality deterioration, whereas at late stage, the chitosan-coating accelerated ripening by a quick decrease of fruit firmness, decrease of soluble solid content and increase of acidity. (2) In general, 1-MCP lengthened shelf-life of banana fruits by slowing fruit quality deterioration, and its effect was accentuated when applied in combination with chitosan. (3) The effect of combined application of chitosan and 1-MCP was best if it was applied at fruit yellowing stage (stage V), because at early stage (stage III) the combined application resulted in imperfect fruit color development.

Published in	Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2) This article belongs to the Special Issue Food Processing and Food Quality
DOI	10.11648/j.jfns.s.2015030102.20
Page(s)	54-59
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Banana, Coating, 1-MCP, Chitosan, Ripening

References

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[18]	Raffeiner, B., Serek, M., & Winkelmann, T. (2009). 1-Methylcyclopropene inhibits ethylene effects in cut inflorescences and potted of Oncidium and Odontoglossum orchid species. Europ. J. Hort. Sci., 74(1), 10-15.
[19]	Suprayatmi, M., Hariyadi, P., Hasbullah, R., Andarwulan, N., & Kusbiantoro, B. (2005). Applications of 1-methylcyclopropene (1-MCP) and ethylene to control ‘Ambon’ banana ripening under room temperature. Proceeding of the National Seminar on Postharvest Innovative Technology to Develope Agricultural-based Industry. Faculty of Agriculture Technology, Bogor Agricultural Institute, Bogor, Indonesia 7─8th September 2005. Pp. 253─263. (In Indonesian with English Abstract).
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[23]	Widodo, S.E., Abdullah, D.K., Setiawan, K., & Zulferiyenni. (2007). Modified atmosphere packaging technology for chitosan coated-lanzone. The National Seminar of Horticulture, Surakarta, Indonesia, 17 November 2007. (In Indonesian with English Abstract).
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[25]	Widodo, S.E., Zulferiyenni, & Novaliana, D. (2010). Effects of chitosan on the fruit qualities and shelf-life of ‘Muli’ and ‘Cavendish’ bananas. In Proc. 3rd National Seminar on Science and Technology, 18-19 October 2010, University of Lampung. Lampung, Indonesia. Pp. 503-512. (In Indonesian with English Abstract).
[26]	Widodo, S.E., Zulferiyenni, & Arista, R. (2013). Coating effect of chitosan and plastic wrapping on the shelf life and qualities of guava cv. ‘Mutiara’ and ‘Crystal’. J.ISSAAS, 19(1), 1-7.
[27]	Yildiz, K., Ozturk, B., & Ozkan, Y. (2012). Effects of aminoethoxyvinylglycine (AVG) on preharvest fruit drop, fruit maturity, and quality of ‘Red Chief’ apple. Scientia Horticulturae, 144, 121-124.
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APA Style

Soesiladi Esti Widodo, Zulferiyenni, Yohannes Cahya Ginting, Ferdaner Humairah Fazri, Dian Saputra. (2015). Effects of 1-Methylcyclopropene and Chitosan on the Fruit Shelf-Life and Qualities of Two Different Ripening Stages of ‘Cavendish’ Banana. Journal of Food and Nutrition Sciences, 3(1-2), 54-59. https://doi.org/10.11648/j.jfns.s.2015030102.20

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ACS Style

Soesiladi Esti Widodo; Zulferiyenni; Yohannes Cahya Ginting; Ferdaner Humairah Fazri; Dian Saputra. Effects of 1-Methylcyclopropene and Chitosan on the Fruit Shelf-Life and Qualities of Two Different Ripening Stages of ‘Cavendish’ Banana. J. Food Nutr. Sci. 2015, 3(1-2), 54-59. doi: 10.11648/j.jfns.s.2015030102.20

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AMA Style

Soesiladi Esti Widodo, Zulferiyenni, Yohannes Cahya Ginting, Ferdaner Humairah Fazri, Dian Saputra. Effects of 1-Methylcyclopropene and Chitosan on the Fruit Shelf-Life and Qualities of Two Different Ripening Stages of ‘Cavendish’ Banana. J Food Nutr Sci. 2015;3(1-2):54-59. doi: 10.11648/j.jfns.s.2015030102.20

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@article{10.11648/j.jfns.s.2015030102.20,
  author = {Soesiladi Esti Widodo and Zulferiyenni and Yohannes Cahya Ginting and Ferdaner Humairah Fazri and Dian Saputra},
  title = {Effects of 1-Methylcyclopropene and Chitosan on the Fruit Shelf-Life and Qualities of Two Different Ripening Stages of ‘Cavendish’ Banana},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {1-2},
  pages = {54-59},
  doi = {10.11648/j.jfns.s.2015030102.20},
  url = {https://doi.org/10.11648/j.jfns.s.2015030102.20},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.20},
  abstract = {Our previous research with chitosan leads us to conclude that 2.5% chitosan can be promptly used as a fruit coating. However, to be used as a fruit coating for climacteric fruits, the effect of ethylene trapped under chitosan coating on ripening needs to be blocked. 1- methylcyclopropene (1-MCP) is known as an anti-ethylene and it can be applied in combination with chitosan. This research which was conducted during September-October 2013 was aimed at studying the effects of 1-MCP and its combination with 2.5% chitosan in prolonging fruit shelf-life and maintaining fruit qualities of two different ripening stages of ‘Cavendish’ banana. A completely randomized design of two factors was used. The first factor was 1-MCP gassing (control and 1-MCP), and the second one was chitosan (control and 2.5% chitosan). 1-MCP gas was developed by diluting 0.5 g 1-MCP powder into 30 ml of water. The results showed that the fruits of early and late stages responded differently to treatments of chitosan, 1-MCP, and their combination. (1) At early stage, the chitosan-coated fruit showed slow color development and fruit quality deterioration, whereas at late stage, the chitosan-coating accelerated ripening by a quick decrease of fruit firmness, decrease of soluble solid content and increase of acidity. (2) In general, 1-MCP lengthened shelf-life of banana fruits by slowing fruit quality deterioration, and its effect was accentuated when applied in combination with chitosan. (3) The effect of combined application of chitosan and 1-MCP was best if it was applied at fruit yellowing stage (stage V), because at early stage (stage III) the combined application resulted in imperfect fruit color development.},
 year = {2015}
}

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TY  - JOUR
T1  - Effects of 1-Methylcyclopropene and Chitosan on the Fruit Shelf-Life and Qualities of Two Different Ripening Stages of ‘Cavendish’ Banana
AU  - Soesiladi Esti Widodo
AU  - Zulferiyenni
AU  - Yohannes Cahya Ginting
AU  - Ferdaner Humairah Fazri
AU  - Dian Saputra
Y1  - 2015/01/29
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.s.2015030102.20
DO  - 10.11648/j.jfns.s.2015030102.20
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 54
EP  - 59
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.s.2015030102.20
AB  - Our previous research with chitosan leads us to conclude that 2.5% chitosan can be promptly used as a fruit coating. However, to be used as a fruit coating for climacteric fruits, the effect of ethylene trapped under chitosan coating on ripening needs to be blocked. 1- methylcyclopropene (1-MCP) is known as an anti-ethylene and it can be applied in combination with chitosan. This research which was conducted during September-October 2013 was aimed at studying the effects of 1-MCP and its combination with 2.5% chitosan in prolonging fruit shelf-life and maintaining fruit qualities of two different ripening stages of ‘Cavendish’ banana. A completely randomized design of two factors was used. The first factor was 1-MCP gassing (control and 1-MCP), and the second one was chitosan (control and 2.5% chitosan). 1-MCP gas was developed by diluting 0.5 g 1-MCP powder into 30 ml of water. The results showed that the fruits of early and late stages responded differently to treatments of chitosan, 1-MCP, and their combination. (1) At early stage, the chitosan-coated fruit showed slow color development and fruit quality deterioration, whereas at late stage, the chitosan-coating accelerated ripening by a quick decrease of fruit firmness, decrease of soluble solid content and increase of acidity. (2) In general, 1-MCP lengthened shelf-life of banana fruits by slowing fruit quality deterioration, and its effect was accentuated when applied in combination with chitosan. (3) The effect of combined application of chitosan and 1-MCP was best if it was applied at fruit yellowing stage (stage V), because at early stage (stage III) the combined application resulted in imperfect fruit color development.
VL  - 3
IS  - 1-2
ER  -

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Author Information

Soesiladi Esti Widodo

Horticultural Postharvest Laboratory, Department of Agrotechnology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia 35145
Zulferiyenni

Agroindustrial Laboratory, Department of Agricultural Product Technology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia 35145
Yohannes Cahya Ginting

Horticultural Postharvest Laboratory, Department of Agrotechnology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia 35145
Ferdaner Humairah Fazri

Horticultural Postharvest Laboratory, Department of Agrotechnology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia 35145
Dian Saputra

Horticultural Postharvest Laboratory, Department of Agrotechnology, Faculty of Agriculture, University of Lampung, Bandar Lampung, Indonesia 35145

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APA Style

Soesiladi Esti Widodo, Zulferiyenni, Yohannes Cahya Ginting, Ferdaner Humairah Fazri, Dian Saputra. (2015). Effects of 1-Methylcyclopropene and Chitosan on the Fruit Shelf-Life and Qualities of Two Different Ripening Stages of ‘Cavendish’ Banana. Journal of Food and Nutrition Sciences, 3(1-2), 54-59. https://doi.org/10.11648/j.jfns.s.2015030102.20

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ACS Style

Soesiladi Esti Widodo; Zulferiyenni; Yohannes Cahya Ginting; Ferdaner Humairah Fazri; Dian Saputra. Effects of 1-Methylcyclopropene and Chitosan on the Fruit Shelf-Life and Qualities of Two Different Ripening Stages of ‘Cavendish’ Banana. J. Food Nutr. Sci. 2015, 3(1-2), 54-59. doi: 10.11648/j.jfns.s.2015030102.20

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AMA Style

Soesiladi Esti Widodo, Zulferiyenni, Yohannes Cahya Ginting, Ferdaner Humairah Fazri, Dian Saputra. Effects of 1-Methylcyclopropene and Chitosan on the Fruit Shelf-Life and Qualities of Two Different Ripening Stages of ‘Cavendish’ Banana. J Food Nutr Sci. 2015;3(1-2):54-59. doi: 10.11648/j.jfns.s.2015030102.20

Copy | Download

@article{10.11648/j.jfns.s.2015030102.20,
  author = {Soesiladi Esti Widodo and Zulferiyenni and Yohannes Cahya Ginting and Ferdaner Humairah Fazri and Dian Saputra},
  title = {Effects of 1-Methylcyclopropene and Chitosan on the Fruit Shelf-Life and Qualities of Two Different Ripening Stages of ‘Cavendish’ Banana},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {3},
  number = {1-2},
  pages = {54-59},
  doi = {10.11648/j.jfns.s.2015030102.20},
  url = {https://doi.org/10.11648/j.jfns.s.2015030102.20},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.20},
  abstract = {Our previous research with chitosan leads us to conclude that 2.5% chitosan can be promptly used as a fruit coating. However, to be used as a fruit coating for climacteric fruits, the effect of ethylene trapped under chitosan coating on ripening needs to be blocked. 1- methylcyclopropene (1-MCP) is known as an anti-ethylene and it can be applied in combination with chitosan. This research which was conducted during September-October 2013 was aimed at studying the effects of 1-MCP and its combination with 2.5% chitosan in prolonging fruit shelf-life and maintaining fruit qualities of two different ripening stages of ‘Cavendish’ banana. A completely randomized design of two factors was used. The first factor was 1-MCP gassing (control and 1-MCP), and the second one was chitosan (control and 2.5% chitosan). 1-MCP gas was developed by diluting 0.5 g 1-MCP powder into 30 ml of water. The results showed that the fruits of early and late stages responded differently to treatments of chitosan, 1-MCP, and their combination. (1) At early stage, the chitosan-coated fruit showed slow color development and fruit quality deterioration, whereas at late stage, the chitosan-coating accelerated ripening by a quick decrease of fruit firmness, decrease of soluble solid content and increase of acidity. (2) In general, 1-MCP lengthened shelf-life of banana fruits by slowing fruit quality deterioration, and its effect was accentuated when applied in combination with chitosan. (3) The effect of combined application of chitosan and 1-MCP was best if it was applied at fruit yellowing stage (stage V), because at early stage (stage III) the combined application resulted in imperfect fruit color development.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Effects of 1-Methylcyclopropene and Chitosan on the Fruit Shelf-Life and Qualities of Two Different Ripening Stages of ‘Cavendish’ Banana
AU  - Soesiladi Esti Widodo
AU  - Zulferiyenni
AU  - Yohannes Cahya Ginting
AU  - Ferdaner Humairah Fazri
AU  - Dian Saputra
Y1  - 2015/01/29
PY  - 2015
N1  - https://doi.org/10.11648/j.jfns.s.2015030102.20
DO  - 10.11648/j.jfns.s.2015030102.20
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 54
EP  - 59
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.s.2015030102.20
AB  - Our previous research with chitosan leads us to conclude that 2.5% chitosan can be promptly used as a fruit coating. However, to be used as a fruit coating for climacteric fruits, the effect of ethylene trapped under chitosan coating on ripening needs to be blocked. 1- methylcyclopropene (1-MCP) is known as an anti-ethylene and it can be applied in combination with chitosan. This research which was conducted during September-October 2013 was aimed at studying the effects of 1-MCP and its combination with 2.5% chitosan in prolonging fruit shelf-life and maintaining fruit qualities of two different ripening stages of ‘Cavendish’ banana. A completely randomized design of two factors was used. The first factor was 1-MCP gassing (control and 1-MCP), and the second one was chitosan (control and 2.5% chitosan). 1-MCP gas was developed by diluting 0.5 g 1-MCP powder into 30 ml of water. The results showed that the fruits of early and late stages responded differently to treatments of chitosan, 1-MCP, and their combination. (1) At early stage, the chitosan-coated fruit showed slow color development and fruit quality deterioration, whereas at late stage, the chitosan-coating accelerated ripening by a quick decrease of fruit firmness, decrease of soluble solid content and increase of acidity. (2) In general, 1-MCP lengthened shelf-life of banana fruits by slowing fruit quality deterioration, and its effect was accentuated when applied in combination with chitosan. (3) The effect of combined application of chitosan and 1-MCP was best if it was applied at fruit yellowing stage (stage V), because at early stage (stage III) the combined application resulted in imperfect fruit color development.
VL  - 3
IS  - 1-2
ER  -

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