Effects of methyl salicylate on senescent spotting and hydrogen peroxide concentration in ripening ‘Sucrier’ bananas

Abstract

© 2019 International Society for Horticultural Science. All rights reserved. Senescent spotting is a serious postharvest disorder that occurs in ‘Sucrier’ banana during the final phase of ripening and is a major constraint for banana growers and traders. This research evaluated the potential of exogenous methyl salicylate (MeSA) in reducing senescent spotting and its interaction with hydrogen peroxide (H2O2) in ‘Sucrier’ banana. Bananas at ripening stage 3 were dipped in 0 (control), 1, 2 and 4 mM MeSA for 30 min. They were then packed into ventilated plastic baskets and kept for 6 days at 25±2°C and 75±5% relative humidity. Spotting score, H2O2 content, histological localization of H2O2 in banana peel and eating quality were determined. H2O2 content in control bananas increased rapidly from day 1 to day 6, together with an increase in peel spotting score. MeSA treatment at 2 and 4 mM effectively reduced H2O2 concentration and peel spotting for up to 6 days of storage. Eating quality was maintained and treated fruit had higher visual quality scores than the control. Thus MeSA decreased H2O2 accumulation in ‘Sucrier’ banana reducing senescent spotting.