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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2016 - IJCMAS--ICV 2016: 92.3 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2017) [Effective from January 1, 2017]For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2017)
[Effective from January 1, 2017]
For more details click here

ICV 2016: 92.3
Index Copernicus ICI Journals Master List 2016 - IJCMAS--ICV 2016: 92.3
For more details click here
journals IJCMAS
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Original Research Articles

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 2015: 85.95
NAAS RATING 2017: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(3): 1325-1331
DOI: https://doi.org/10.20546/ijcmas.2017.603.153


Effect of Chlorine Dioxide, Polyhexa Methylene Guanidine and 1-Methylcyclopropene on Shelf Life of Banana (Musa paradisiacal L.) Fruit cv. Yelakki
Hemalatha1, H.C. Krishna1, T.H. Shankarappa1,2*, G.S. Manjula1 and S.N. Shivakumar1
1Department of Postharvest Technology, College of Horticulture, University of Horticultural Sciences Campus, GKVK, Bengaluru- 560065, India
2Department of Agricultural Microbiology, College of Horticulture, Kolar, India
*Corresponding author
Abstract:

Ethylene inhibitor compound 1-methylcyclopropene (1-MCP), sanitizer chlorine dioxide (ClO2) and polyhexamethylene guanidine (PHMG) were studied to know the postharvest behavior and storage life of banana fruits (cultivar Yelakki), harvested at second stage of its ripening. Banana fruits were pretreated with the above chemicals either singly or in combination and stored in corrugated fiber board boxes at ambient condition. The 1-MCP treatment had delayed the colour change of peel as well as fruit softening and extended the shelf life by suppressing the respiration. The ripening had delayed in the fruits treated with 10-20 ppm of 1-MCP for 6 h and further increase in concentrations of 1-MCP were found to be more effective in enhancing the shelf life. It was also observed that the ripening rate, respiration rate and peel colour degradation had delayed significantly in the 1-methylcyclopropene treated fruits, whereas, the chlorine dioxide and polyhexamethylene guanidine treatments had reduced the pathological breakdown of fruits, extended the shelf life up to 15 days and retained the acceptable quality when stored at ambient condition.


Keywords: 1-MCP, PHMG, ClO2, Banana, Pathological breadown,Shelf life.
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How to cite this article:

Hemalatha, H.C. Krishna, T.H. Shankarappa, G.S. Manjula and Shivakumar, S.N. 2017. Effect of Chlorine Dioxide, Polyhexa Methylene Guanidine and 1-Methylcyclopropene on Shelf Life of Banana (Musa paradisiacal L.) Fruit cv. YelakkiInt.J.Curr.Microbiol.App.Sci. 6(3): 1325-1331. doi: https://doi.org/10.20546/ijcmas.2017.603.153