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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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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

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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