Effect of 1-Methylcyclopropene (1-MCP) Concentrations on the Physical Quality Characteristics of Two Varieties of Plantain Stored under Three Ripening Stages

Abstract

Plantain is an important fruit crop in the diet of local populations with an important growing international market but due to its high postharvest losses. This experiment was set up to assess the effect of 1-MCP and packaging materials on the physical properties of the two varieties of plantain (“Apem” and “Apentu”). A 2×3×3 factorial experiment was used for the plantain fruits physical quality determination at the laboratory under ambient condition. Weight Loss, Moisture Content, Fruit Firmness, Pulp firmness, Shelf Life that were investigated were significantly different (P<0.01).  From the results, untreated fruits had the highest mean physiological weight loss of 10.33% to 5.38%. “Apem” with 1-MCP (2ppm) had highest mean fruit firmness of 88.50N as compared to untreated fruit which had the lowest mean of 63.83N. For pulp firmness, “Apem” treated with 1-MCP (2ppm) had the highest mean of 76.83N.”Apem” treated with 1-MCP (2 ppm) kept in non –perforated polyethylene bag (NP) recorded the highest shelf life period of 36.75days (37days) whereas “Apentu” treated with 1-MCP (2ppm) kept in non-perforated polyethylene bag (NP) had shelf life of 33.00days (33days). Hence, the interaction between fruits, 1-MCP and Packaging could extend shelf life of plantain fruits.