| Banana is rich in nutrition, but the storage condition of banana is strict. When under normal temperature the storage time of banana is short and banana is easy to spoil.1-(1-MCP) is a new type of preservative, which has a good inhibition to ethylene, along with the characteristics of safety, stability and efficiency. The purpose of this experiment is to prolong the storage time of banana through researching the effect of 1-MCP processed banana and ethylene absorbent on banana’s ripening and fresh retaining. The results are as follows:To find out the optimal condition of banana’ s 1-MCP treatment we compared the effect of banana storage under different conditions. We tested the best usage condition of 1-MCP with orthogonal methods: green banana of mature degree level 1,1-MCP concentration 800nL/L, processing time 18h. The difference between the theory optimal condition and the test optimal condition are only 1.6%. Taking into account the cost of commercial application, technical difficulty, safety and accessibility, the optimal combination of 1-MCP treatment are:time 12h, concentration of 1-MCP 800 NL/L, green banana of mature degree of level 1. The order of importance of the 3 factors that influence the effect of 1-MCP treatment is:maturity> 1-MCP treatment concentration> 1-MCP processing time. The maturity degree of banana has a very significant effect on the fresh retaining effect of 1-MCP treatment, and process time and concentration of 1-MCP has lesser importance on the fresh retaining effect of 1-MPC treatment.In research on the influence of different storage temperature on 1-MCP treatment, we took green bananas of maturity level 1,1-MCP concentration 800 NL/L and processed for 12h. By setting the temperature to 14℃ and 20℃, we studied the effects of 1-MCP treatment which showed as follows: Temperature is an important factor of the result of 1-MPC treatment. It can stay fresh for 25d under 14℃ for the bananas that without 1-MCP treatment.; Thus the bananas processed with 1-MCP treatment under the same condition can stay fresh for 30d. So the fresh and green bananas were better stored with 1-MCP treatment under 14℃.In experiment of banana fresh retaining effect with 1-MCP and ethylene absorbent, we took green bananas of mature degree level 1 and processed with 800 NL/L 1-MCP treatment for 12h, adding ethylene absorbent stored in 14±1℃ environment to find out the best combination treatment. Test results show that the 1-MCP treatment with 20-30g ethylene absorbent can greatly retard the aging of bananas, and keep the bananas in high-quality for 40d. Taking into account the cost of production and sales, operations, technical difficulty,20g is selected as the best added amount of ethylene absorbent. |
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