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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 7, Issue:12, December, 2018
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38
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Int.J.Curr.Microbiol.App.Sci.2018.7(12): 3145-3153
DOI: https://doi.org/10.20546/ijcmas.2018.712.362


Postharvest Fumigation of 1-MCP Influences Cell Wall Degrading and Antioxidant Enzymes in Banana (Musa paradisiaca L.) Cv. Grand Naine during Storage
T. Kranthi Kumar*, B.V.K. Bhagavan, K. Mamatha, A. Snehalatha Rani and P. Subbaramamma
Department of Fruit science, Dr. YSR Horticultural University, Venkataramannagudem - 534101, Andhra Pradesh, India
*Corresponding author
Abstract:

In order to extend the shelf life of banana cultivar Grand Naine was fumigated with 1-methylcyclopropane (1-MCP) at four different concentrations (100, 200, 300 and 400 ppb) @ 24h exposed time and stored at ambient conditions. Among all the treatments, 400 ppb was found to be an effective in extending shelf-life, highest retention of cell wall degrading enzyme such as Pectin methylestarase and free radical scavenging enzymes peroxidise and catalase. The entire 1-MCP treated banana showed better results over control (kept at open air @ 24h).


Keywords: Postharvest fumigation, 1-MCP, Cell wall degrading

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How to cite this article:

Kranthi Kumar, T., B.V.K. Bhagavan, K. Mamatha, A. Snehalatha Rani and Subbaramamma, P. 2018. Postharvest Fumigation of 1-MCP Influences Cell Wall Degrading and Antioxidant Enzymes in Banana (Musa paradisiaca L.) Cv. Grand Naine during Storage.Int.J.Curr.Microbiol.App.Sci. 7(12): 3145-3153. doi: https://doi.org/10.20546/ijcmas.2018.712.362
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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