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(1-MCP) on the Postharvest Quality of 'Cavendish' Banana (Musa Ca Southeastern Philippines Journal of Research and Development 135 Effects of Pre-harvest Application 2020 of 1-Methylcyclopropene (1-MCP) on the Postharvest Quality of ‘Cavendish’ Banana (Musa cavendishii) Bryl I. Manigo and John Paul L. Matuginas Abstract Several researches have been conducted to investigate the effect of 1-MCP in bananas, but inconsistencies in the results have been reported. Additionally, the effectiveness of 1-MCP is governed by various factors, such as cultivar, fruit maturity, concentration, time of exposure, and method of application. In this study, the effect of pre-harvest methods — Stalk End Immersion (SEI), bunch spraying (BS), Combination (SEI-BS), and Control — of 1-MCP application was determined by observing the postharvest quality of ‘Cavendish’ bananas, such as peel yellowing, sensory firmness, visual quality, weight loss, degree of shriveling, fruit finger drop, organoleptic attributes, chemical properties, and disease incidence. Results revealed that pre-harvest 1-MCP (aqueous solution Author information: dosage of 400 nL/L) application through SEI and SEI-BS methods significantly retarded the peel color Bryl I. Manigo change up to 7 days of storage and prolonged the [email protected] banana’s shelf life for up to 19 days under ambient orcid: 0000-0002-4838-5312 storage conditions. SEI-BS delayed fruit softening (for 15 days) and maintained visual quality (for 19 College of Agriculture days) compared to SEI. Fruits treated with 1-MCP and Related Sciences through SEI-BS had lesser accumulated weight University of Southeastern Philippines loss, lower degree of shriveling, and reduced finger Mabini, Davao de Oro drop incidence compared to BS and SEI methods conducted separately. In terms of cost efficiency, BS John Paul L. Matuginas had lower cost compared to SEI and SEI-BS methods, [email protected] while the chemical properties, organoleptic attributes, orcid: 0000-0003-0152-1513 and disease incidence (crown discoloration, crown rot/mold, and banana anthracnose) failed to show any Department of Agriculture RFO XI significant difference among pre-harvest methods. High Value Crops Development Program Davao City Keywords: ethylene action blocker, stalk end immersion, bunch spraying, peel color change, shelf-life 136 Banana (Musa sp.) is the common name of the fruit from the herbaceous plants of the genus Musa. It is native to tropical regions of Southeast Asia and Australia, and is considered as the most important crop in the Philippines in terms of hectare and commercial value. As a major dollar earner, it ranks first in production and has contributed to more than $100 million annually to the nation’s economy (PSA, 2018). On a regional basis, Davao Region is registered as the top producer of banana in the country. Among the varieties cultivated, “Cavendish”, the export variety, accounts for 48% followed by “Lakatan’” (30%), “Saba” (11%) and others (11%) (PSA, 2012). Banana is a climacteric perennial fruit grown and harvested year-round, and is generally harvested in a mature, green state. Generally, bananas are climacteric fruits known for high perishability, short shelf-life, and vulnerability to severe postharvest loss (Basel et al., 2002), estimated at about 3-30% from premature ripening, weight loss, mechanical damage, disease, and rotting (Nuevo and Apaga, 2010). For several years, certain fruits including bananas were classified using the presence or absence of a climacteric increase in respiration during ripening. However, it was also observed that certain features of the ripening process differ among climacteric fruits, particularly the timing of color development in relation to the climacteric peak, which has been changed for some fruits (Laties, 1995; Bower, Holford, Latché, and Pech, 2002). The “Cavendish” variety is a high value commodity extensively grown for export, and traded internationally through cold container vessels. During shipment, major losses often occur, and these conditions negatively impact the market value of bananas, which contributes to banana quality depreciation and limits export trade (Lassois, De Bellair, and Jijakli, 2008). Preventing ethylene accumulation around produce is among the approaches used to delay ripening in bananas. In recent years, researchers discovered effective compounds that can control ethylene biosynthesis by Aminoethoxyvinylglycine (AVG), or block production, action, synthesis, or compete for ethylene binding sites by 1-Methylcyclopropene (1-MCP). “1-MCP is a novel compound that can prolong the shelf life of fresh produce by inhibiting the action of ethylene at the receptor level” (Blankenship and Dole, 2003; Watkins, 2006; Nanthachai, et al., 2007) in the tissues of plants, flowers, fruits and vegetables, thus preventing the ripening process (Watkins, 2006; Mir, Canoles, and Beaudry, 2004). However, while the ability of 1-Methylcyclopropene (1-MCP) to delay ripening in mature-green Cavendish bananas has been evaluated extensively over the years (Joyce, et al., 1999), no study has been conducted on its pre-harvest application for Cavendish varieties even though it has been done for other fruits such as apples and pears (Fan, Argenta, and Mattheis, 1999; Watkins, Nock, and Southeastern Philippines Journal of Research and Development 137 Whitaker, 2000). Different results influence the effectiveness of 1-MCP, which is governed by various factors, such as crop variety, fruit maturity, concentration levels, time of exposure, and pre-harvest treatments, as well as postharvest handling, storage conditions (temperature and humidity), and length of storage. The interactions of these factors affect the occurrence of physiological disorders among crops (Watkins, 2006). The postharvest application of 1-MCP has been explored, with the gas exposure method cited as the most effective. In bananas, extending the green life has shown significant result, though uneven yellowing during ripening has been observed (Trivedi, 2012). In this context, it is hypothesized that the pre-harvest application of 1-Methylcyclopropene (1-MCP) can prolong the postharvest quality of banana fruits. 1-MCP delays the expression of ripening attributes and senescence of ethylene sensitive fruits such as bananas by overtaking the binding of ethylene to its receptors, inhibiting ethylene signal transduction and downstream action. This study was intended to determine the effect of 1-MCP application on the postharvest quality of Cavendish banana fruit, as well as to identify the best and most cost-efficient pre-harvest method. Materials and Methods The study was conducted in two different sites for field (pre-harvest) and laboratory (storage and chemical) activities following a Completely Randomized Design (CRD). The pre-harvest experiment was conducted at Platero Banana Farm, Santo Tomas, Davao del Norte, while the storage and other laboratory activities were conducted at the Food Technology Laboratory of the University of Southeastern Philippines, Tagum-Mabini Campus, Apokon Unit, Apokon, Tagum City, Davao del Norte. The experiments were conducted from March 20 to April 22, 2019. Prior to treatment, ten (10) sample plants were identified and tagged in each treatment, with each treatment replicated three times. One week before harvesting, each sample plant was treated based on the following treatments: T1 – Stalk End Immersion (SEI). The edge of the bunch stalk is immersed in a diluted 400 nL/L of 1-MCP (Figure 1) for two hours. T2 – Bunch Spraying (BS). An aqueous spray containing 400 nL/L of 1-MCP powder (Figure 1) is sprayed on the bunch stalk. T3 – Combination (SEI-BS). Stalk End Immersion was done first, followed by bunch spraying. (Figure 1) T4 – Control. No 1-MCP is applied. 138 Stalk End Immersion Bunch Spray Combination (SEI + BS) Figure 1. Different pre-harvest methods in applying 1-MCP Southeastern Philippines Journal of Research and Development 139 Harvesting was done one week after fruit treatment, or 11 hanging-weeks in fruit age. The 2nd to 5th hands, from the distal hand of each bunch, were used for further storage and observation. Each hand was de-handed, clustered, and consequently selected with twelve clusters of “Cavendish” bananas per replicate. The postharvest qualities that were measured include: Peel color change. This is determined using visual inspection using the banana peel color index 1-7, with 1 referring to green and 7 referring to yellow. Sensory firmness. This is obtained quantitatively using a hand-held penetrometer. Values are converted to Newton (N), where higher values indicate firmer unpeeled fruit. Visual Quality Rating. This is determined using a rating scale as follows: 9-8 = excellent, clean skin with no defect/s; 7-6 = good, with minor defect/s; 5-4 = fair, with moderate defect/s; 3 = poor, with serious defect/s; 2 = limited edibility; 1 = non-edible under usual condition. Accumulated Weight Loss (%). This is measured on a daily basis using a digital weighing scale divided by the initial weight measured before treatment or at Day 0, multiplied by 100. Degree of Shriveling. This is determined using a rating scale as follows: 1 = 0% or no shriveling, 2 = slightly shriveled; 3 = moderately shriveled; and 4 = severely shriveled. Finger drop incidence. This is measured by determining the actual percentage of fingers dropped in each cluster. Total Soluble Solids (TSS), Total Titratable Acidity (TTA), and pH. The fruits used in measuring these chemical properties are those with a peel color index 6. TSS was measured using a hand-held
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