1-methylcyclopropene treatment and storage conditions delay the ripening of plantain fruit while maintaining sensory characteristics of ampesi the boiled food product

Sargent S. A., . and Johnson P. N. T., . and Huber D. J., . and Berry A., . and Hagan L. L., . 1-methylcyclopropene treatment and storage conditions delay the ripening of plantain fruit while maintaining sensory characteristics of ampesi the boiled food product. pp. 630-636. ISSN ISSN:1511-3701

The effects of 1-MCP application and storage conditions on the ripening characteristics of mature-green plantains (Musa paradisiacal AAB var. Falsehorn) and the sensory qualities of their boiled Ghanaian plantain pulp product ampesi were investigated. Plantain fruit at von Loesecke ripening stage 2-3 were dipped into a 100 g l-1 aqueous 1-MCP formulation for 1 min and stored at 15o C or 30oC and 75 relative humidity. Data collected were on the physiological (as CO2 and ethylene production) physicochemical and shelf-life parameters of the plantain. Sensory parameters assessed on the ampesi were appearance flavor taste and overall acceptability. 1-MCP significantly lowered the respiration rate and ethylene production; these effects were more pronounced at 15o C compared with 30o C. 1-MCP treatment significantly reduced the ripening rate as measured by changes in peel colour soluble solids content and total titratable acidity; keeping quality of the plantain increased 3-fold from 6 to 21 days without significantly affecting sensory qualities of the ampesi the boiled plantain pulp product. This work demonstrates that 1-MCP improves the keeping qualities of plantain significantly reducing postharvest losses and would be of tremendous assistance to commercial plantain traders in the tropics.

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Abstract

The effects of 1-MCP application and storage conditions on the ripening characteristics of mature-green plantains (Musa paradisiacal AAB var. Falsehorn) and the sensory qualities of their boiled Ghanaian plantain pulp product ampesi were investigated. Plantain fruit at von Loesecke ripening stage 2-3 were dipped into a 100 g l-1 aqueous 1-MCP formulation for 1 min and stored at 15o C or 30oC and 75 relative humidity. Data collected were on the physiological (as CO2 and ethylene production) physicochemical and shelf-life parameters of the plantain. Sensory parameters assessed on the ampesi were appearance flavor taste and overall acceptability. 1-MCP significantly lowered the respiration rate and ethylene production; these effects were more pronounced at 15o C compared with 30o C. 1-MCP treatment significantly reduced the ripening rate as measured by changes in peel colour soluble solids content and total titratable acidity; keeping quality of the plantain increased 3-fold from 6 to 21 days without significantly affecting sensory qualities of the ampesi the boiled plantain pulp product. This work demonstrates that 1-MCP improves the keeping qualities of plantain significantly reducing postharvest losses and would be of tremendous assistance to commercial plantain traders in the tropics.

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Item Type:	Article
AGROVOC Term:	Plantains
AGROVOC Term:	Musa paradisiaca
AGROVOC Term:	Air drying
AGROVOC Term:	Storing
AGROVOC Term:	Storage
AGROVOC Term:	Respiration
AGROVOC Term:	Ripening
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Plant physiology
AGROVOC Term:	Physicochemical properties
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23605

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