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1-methylcyclopropene treatment and storage conditions delay the ripening of plantain fruit while maintaining sensory characteristics of ampesi, the boiled food product
Hagan, L.L1, Johnson, P. N. T2, Sargent, S.A3, Huber, D.J4, Berry, A5.
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 µg 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.
Affiliation:
- Council for Scientific and Industrial Research, Ghana
- Council for Scientific and Industrial Research, Ghana
- University of Florida, United States
- University of Florida, United States
- University of Florida, United States
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Indexation |
Indexed by |
MyJurnal (2019) |
H-Index
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0 |
Immediacy Index
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0.000 |
Rank |
0 |
Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
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- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
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