regulation of ripening and disease control in lakatan and latundan bananas
DESCRIPTION
Report on the establishment of ripening regime for 'Lakatan' and 'Latundan' bananas, their response to 1-methylcyclopropene, and characterization of physiological and biochemical changes related to finger drop in ‘Latundan’ bananas and development of control measures.TRANSCRIPT
5/20/2010
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REGULATION OF RIPENING
AND DISEASE CONTROL IN
‘LAKATAN’ AND ‘LATUNDAN’
BANANAS
Implementing Agency:Postharvest and Seed Sciences DivisionCrop Science Cluster, UPLB-CA
Researchers:Elda B. Esguerra (Project Leader)
Wella L. Absulio (Y1 and Y2)Daphne Cassandra R. Hilario (Y3)
Duration:Three years
(July 1, 2005 – February 2009)
Source of Fund: DOST – GIA
Total Budget: Php 1,583,387.04
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OBJECTIVE 1.
To establish the ripening regime for „Lakatan‟ and
„Latundan‟ bananas (Y1)
OUTPUT:
Ripening regime for „Lakatan‟ and „Latundan‟bananas
ACCOMPLISHMENT: Optimization of ethephon concentration for ripening
2000 ppm, 5 min1000 ppm, 5 min Ethanol at 50 or 75% in comb. with 2000 ppm ethephon reduced astringency of „Lakatan‟
ACCOMPLISHMENT:
“Ripening Guide for „Lakatan‟ and „Latundan‟ Bananas”
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OBJECTIVE 2.
To determine the response of „Lakatan‟ and „Latundan‟ bananas to 1-methylcyclopropene (Y1-Y2)
OUTPUT:
Storage regime for „Lakatan‟ and „Latundan‟ bananas/ shelf-life extension with 1-MCP
ACCOMPLISHMENT:
Established ripening schedule of „Lakatan‟ and „Latundan‟ bananas with 1-MCP treatment
‘Lakatan’ bananas
1-MCP: 0.5-1.0µL.L-1
12- 24 h exposure
25°C
Green life:15-18 days
Ripening schedule:
(d to PCI 6 at 25-27°C)
5 d = ethephon only
11 d = ethephon → MCP
26 d = MCP → ethephon
3 weeks after treatment
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‘Latundan’ bananas
1-MCP: 0.1 µL.L-1
12-24 h exposure
25°C
Green life:14 days
Ripening schedule:
(d to PCI 6 at 25-27°C)
4 d = ethephon only
11 d = ethephon → MCP
20 d = MCP → ethephon
2 weeks after treatment
OBJECTIVE 3.
To characterize the physiological and biochemical changes related to finger
drop in „Latundan‟ bananas and develop control measures (Y2-Y3)
OUTPUT:
Techniques to control finger drop
ACCOMPLISHMENT:Identified the potential of preharvest
application of calcium chloride in controlling finger drop (4% CaCl2, 8 wks after shooting)
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5
60% Ethanol
Control500ppm Ethephon4% CaCl (pre)
4% CaCl2 (post)200 ppm GA
Finger drop in „Latundan‟ bananas (1-3 days after full yellow stage).
ACCOMPLISHMENTS:
OBJECTIVE 4.
To develop treatment procedures for controlling crown rot and other postharvest diseases of „Lakatan‟ and „Latundan‟ bananas.
OUTPUT:
Heat treatment procedures for controlling crown rot and other postharvest diseases of bananas
ACCOMPLISHMENTS:
Hot water treatment of
bananas
Thermocouple probes inserted in the crown and peel of banana
5/20/2010
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0
10
20
30
40
50
60
70
80
45°C
, 10
min
45°C
, 15
min
50°C
, 5 m
in
50°C
, 10
min
55°C
, 3 m
in
55°C
, 5 m
in
60°C
, 1 m
in
60°C
, 3 m
in
Con
trol
Azo
xyst
robi
n
Treatment
An
thra
cno
se S
ever
ity
(%)
55°C, 5 min 60°C, 1 minCONTROL
ACCOMPLISHMENTS:
Reduced severity of anthracnose and incidence of crown rot
„Latundan‟
55°C, 5 min
60°C, 1 min
„Lakatan‟
45°C, 10 min
50°C, 5 min
Reduced finger drop with HWT
Normal ripening behavior
ACCOMPLISHMENTS:
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OTHER OUTPUTS:
Presented poster papers
1. Differential Response of „Lakatan‟ and „Latundan‟ Bananas to 1-Methylcyclopropene for Delaying Ripening (Asia Pacific Symposium on Quality Management of Fresh and Fresh-cut Produce; 6-8 August 2007; Bangkok, Thailand)
2. Control of Finger drop in „Latundan‟ Banana Fruits (Asia Pacific Symposium on Quality in AgriFood Chains, 4-6 August 2008; Bangkok, Thailand)
THANK YOU