1-MCP micro-bubbles delaying postharvest ripening of 'Khai' banana

The effect of 1-MCP micro-bubbles (1-MCP-MBs) on the ripening process of ‘KluaiKhai’ banana was investigated. The system of 1-MCP designed for use as aqueous micro-bubbles (MBs) solutions was constructed. Banana fruits were dipped with 100, 300 and 500 ppb of aqueous 1-MCP micro-bubbles (1-MCP-MBs), then stored at 25°C for 10 days. 1-MCP-MBs was effective to delay postharvest ripening of banana fruit. The effectiveness of 1-MCP-MBs to delay the ripening was increased with a higher concentration of 1-MCP. 1-MCP-MBs maintained a higher level of Hue value which was correlated with a higher level of total chlorophyll content of 1-MCP-MBs treated banana fruit. 1-MCP-MBs also reduced the respiration rate and ethylene production compared to the control. 1-MCP-MBs delayed the yellowing and maintained firmness of ‘Khai’ banana fruits during storage. 1-MCP-MBs also maintained higher total phenolic compounds but tended to reduce antioxidant capacity. These results indicated that 1-MCP-MBs can be used as an alternative method for delaying the postharvest ripening of ‘Khai’ banana fruits.