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    Effect of 1-methylcyclopropene treatment on the physico-chemical attributes and postharvest green life of Ugandan indigenous and hybrid cooking bananas
    (Kyambogo University (Unpublished work), 2024-02) Kisakye, Sarah
    In this study, the efficacy of 1-methylcyclopropene (1-MCP), an ethylene inhibitor was evaluated in extending the green life of harvested mature green East African Highland (EAH) bananas including hybrid cooking bananas (Matooke). The main objective was to lengthen the green life of the EAH cooking bananas while maintaining physico-chemical and sensory properties. Five cooking banana varieties, two indigenous (Mpologoma and Nfuuka), and three hybrids (NARITA 2, NARITA 4 and NARITA 16) were evaluated in this study. The choice of varieties was dependent on final consumer acceptability, availability of mature bunches, and ability to change color from green to yellow during ripening. Mpologoma is a popular local cooking variety grown by Ugandan farmers and produced for home consumption. Harvested bunches were declustered, fingers plucked and labelled. Thereafter, 100 fingers from each variety were treated with 1-MCP in sealed boxes for 24 hours, while 100 fingers were kept as a control. The bananas were observed for changes in the physico-chemical and sensory attributes, as well as green life during storage. Data was analyzed using XLSTAT (Student 2020.5.1.1063). The rate of respiration and ethylene production were significantly lower (P<0.05) in 1- MCP treated bananas than in the controls over the green life period. The rate of increase of total soluble sugars (TSS) was significantly higher (P<0.05) in the control than in treated bananas. 1-MCP treatment did not have a significant effect (P<0.05) on the dry matter content, titratable acidity and sensory attributes of the cooking bananas under study. For texture, no statistical differences (P<0.05) were obtained in the different treatments because according to the settings, no numerical values were obtained from the texture analyser on soft bananas yet 1-MCP treatment delayed softening of the banana peel and pulp especially the hybrids during storage by three to four day. Cooking bananas treated with 1-MCP displayed delayed ripening. Indigenous bananas treated with 1-MCP stayed green for 16 to 18 days while their controls stayed green for about 13 days. On the other hand, 1-MCP treated hybrid banana varieties stayed green for 12 to 13 days while their controls stayed green for about six days. However, no significant differences (P<0.05) were observed in the sensory attributes of the steamed bananas (both treated and un-treated green banana samples) during the storage period. Despite that, the sensory characteristics of the indigenous and hybrid cultivars remained significantly different (P<0.05). From the results of the study, it was observed that 1-MCP (at 5 ppm used in this study) can be used to extend postharvest green life of Ugandan indigenous and hybrid cooking bananas by about 5 days while maintaining their physico-chemical and sensory attributes. KEY WORDS: 1-methylcyclopropene, Ethylene, Indigenous and hybrid cooking bananas, Physico-chemical attributes, Postharvest green life