Banana Ripening and Preservation
隐藏域元素占位
Banana Ripening and Preservation
Application of Regulators in Banana Ripening and Preservation
Ethephon
Bananas of a certain maturity were selected and stacked in crates. Single-factor and response surface methodology experiments were conducted to evaluate the effects of varying ethephon concentrations (500, 1000, and 1500 mg/L), treatment durations (1, 2, and 3 min), and temperatures (15°C, 18°C, and 21°C) on ripening. The optimal treatment conditions were determined to be an ethephon concentration of 1000 mg/L, a treatment time of 2 minutes, and a temperature of 18°C. Additional research utilized "Williams" bananas at 70% maturity; the fruit were dipped in 40% ethephon solutions at two concentrations (1000 mg/kg and 1500 mg/kg) and ripened indoors at either 16°C or 22°C. Periodic sampling was performed to monitor changes in sensory and physiological indicators. The results showed no significant difference in ripening efficacy between the different ethephon concentrations; all samples ripened successfully, exhibited bright coloration, and retained most of their nutritional value. Bananas ripened at 22°C matured faster and possessed superior eating quality compared to those ripened at 16°C, facilitating rapid market entry after harvest. Considering safety regarding ethephon residues and ripening costs, the use of a 1000 mg/kg ethephon solution at ambient temperature (22°C) is recommended.
Salicylic Acid
After harvest, bananas were immersed in a 110 mg/L salicylic acid solution for 4 hours and stored in a climate-controlled chamber at 25°C and 85% relative humidity. Experimental results demonstrated that salicylic acid treatment enhanced the activities of SOD, CAT, and POD enzymes while reducing H2O2 and MDA levels in the fruit. Furthermore, salicylic acid slowed the conversion of starch into soluble sugars, maintained fruit firmness, and lowered the decay index, thereby improving the preservation of the bananas.
1-MCP
Treat with 0.2–0.5 mg/m³ of 1-methylcyclopropene (1-MCP) via airtight fumigation for 8 hours, followed by conventional storage after ventilating the room. This treatment can alleviate heat injury in bananas and extend their storage life under high-temperature conditions.
Previous ：
Growth Stage Products
Get A Quote
Email:info@pandustry.com
WhatsApp：+86-15729389816
Tel.:+86-371-60383117
Add: 3F, Building No.9, National University Technology Zone(East), Zhengzhou , Henan, China
Leave a Message
Demand for agrochemical products or crops