TitleEffects of different exposure methods to
1-methylcyclopropene on quality of partially ripened bananas
NameTrivedi, Mansi (author), Yam, Kit L (chair), DAUN, HENRYK (internal member), Gianfagna, Thomas (internal member), Rutgers University, Graduate School - New Brunswick,
Description1-Methylcyclopropene (1-MCP) is being widely used as an ethylene antagonist to suppress ethylene induced ripening in fresh produce. It is commercially available in encapsulated form in cyclodextrin, which requires moisture triggers to release from encapsulation. There are several reports on efficiency of 1-MCP for inhibiting the action of ethylene during green life (mature – but unripe stage) of bananas, but the commercialization of 1-MCP application for bananas is still under the area of research due to inconsistence responses received by researchers on its effect. Also, there are limited studies showing its effects on yellow life (at and after partially ripened stage) of bananas, so the further investigation in this area was our subject of interest. In this study, different 1-MCP exposure methods were used to treat bananas to provide the scientific base for developing its commercial application. The overall objective of this study was to provide the better understanding for extending Controlled Release Packaging (CRP) system that can deliver the 1-MCP molecules from the package over longer period of time to increase the yellow life of bananas to maintain greater quality at consumer market. The study was divided into two parts: in the first part, the packaging system was used to treat partially ripened bananas with different 1-MCP exposure methods. The physiological responses of partially ripened bananas to these different 1-MCP exposure methods, controlled exposure (timed release - slow release for longer time) and one-time exposure, were studied. All experiments were conducted on Cavendish bananas (Dole) at partially ripened stage (ripening color stages 3 and 4). In the second part, the feasibility of 1-MCP to be incorporated in the CRP system was studied by controlling 1-MCP release through polyvinyl alcohol (PVA) film and studying its release from cyclodextrin through banana transpiration. The physiological responses showed that both the 1-MCP exposure methods were effective to delay ripening of partially ripened banana by at least 5-6 days. But the one-time exposure method was more effective than controlled exposure after 6 days. The PVA was able to delay the release of 1-MCP: the release of 1-MCP through PVA was nearly 15 % in 6 hours, whereas the release of 1-MCP from cyclodextrin (control- without any film) was 100% in 6 hours. The bananas were able to provide sufficient moisture through transpiration to initiate 1-MCP release from cyclodextrin within the first two hours of the experiment.
NoteIncludes bibliographical references
Noteby Mansi Trivedi
CollectionGraduate School - New Brunswick Electronic Theses and Dissertations
Organization NameRutgers, The State University of New Jersey
RightsThe author owns the copyright to this work.