Effects of methyl salicylate on senescent spotting and hydrogen peroxide concentration in ripening 'Sucrier' bananas

Senescent spotting is a serious postharvest disorder that occurs in ‘Sucrier’ banana during the final phase of ripening and is a major constraint for banana growers and traders. This research evaluated the potential of exogenous methyl salicylate (MeSA) in reducing senescent spotting and its interaction with hydrogen peroxide (H₂O₂) in ‘Sucrier’ banana. Bananas at ripening stage 3 were dipped in 0 (control), 1, 2 and 4 mM MeSA for 30 min. They were then packed into ventilated plastic baskets and kept for 6 days at 25±2°C and 75±5% relative humidity. Spotting score, H₂O₂ content, histological localization of H₂O₂ in banana peel and eating quality were determined. H₂O₂ content in control bananas increased rapidly from day 1 to day 6, together with an increase in peel spotting score. MeSA treatment at 2 and 4 mM effectively reduced H₂O₂ concentration and peel spotting for up to 6 days of storage. Eating quality was maintained and treated fruit had higher visual quality scores than the control. Thus MeSA decreased H₂O₂ accumulation in ‘Sucrier’ banana reducing senescent spotting.