1-methylcyclopropene treatment and storage conditions delay the ripening of plantain fruit while maintaining sensory characteristics of ampesi, the boiled food product

The effects of 1-MCP application and storage conditions on the ripening characteristics of mature-green plantains (Musa paradisiacal AAB, var. Falsehorn) and the sensory qualities of their boiled Ghanaian plantain pulp product, ampesi, were investigated. Plantain fruit at von Loesecke ripening stage 2-3 were dipped into a 100 µg l-1 aqueous 1-MCP formulation for 1 min and stored at 15°C or 30°C and, 75% relative humidity. Data collected were on the physiological (as CO2 and ethylene production), physicochemical and shelf-life parameters of the plantain. Sensory parameters assessed on the ampesi were appearance, flavor, taste and overall acceptability. 1-MCP significantly lowered the respiration rate and ethylene production; these effects were more pronounced at 15°C compared with 30°C. 1-MCP treatment significantly reduced the ripening rate as measured by changes in peel colour, soluble solids content and total titratable acidity; keeping quality of the plantain increased 3-fold, from 6 to 21 days without significantly affecting sensory qualities of the ampesi, the boiled plantain pulp product. This work demonstrates that 1-MCP improves the keeping qualities of plantain, significantly reducing postharvest losses, and would be of tremendous assistance to commercial plantain traders in the tropics.