Treatment Delays Ripening of Saba

Exposing newly harvested Saba banana to a gas called 1-MCP (1-methylcyclopropene) at a dosage of 0.1 to 1.0 parts per million (ppm) effectively delays ripening for 10 days under ambient conditions. This was found to be more effective than using modified atmosphere packaging.

This was reported by the Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development (PCAARRD) ย in its 2012 annual report which we received a few days ago.

This finding is very significant, especially to processors of Saba banana. That’s because the banana should remain green and firm when it is processed, particularly into banana chips.

How about when you want to reverse of the effect of 1-MCP? When you want to hasten the ripening of the banana treated with 1-MCP? That can be done by applying 1,000 to 2,000 ppm ethephon.

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