Effect of plant growth regulators on banana fruit and broccoli during storage

Abstract

Banana and broccoli are two major fruits in tropics and subtropics areas. It is of great value to treat them for shelf life delaying and to improve commercial value. The fresh harvested banana and broccoli were treated with forchlorfenuron (CPPU) and gibberellic acid (GA3) in different concentrations respectively, and then stored at 25±2°C, 75–95%RH after air dry. Changes of peel color, flesh firmness, fruit respiration rate, brown and fungal incidence were investigated during the storage. The results showed that, as compared with the control fruits, 10mgl−1 CPPU with different concentrations of GA3 had good effect on the fruit and vegetable. Especially in the group treated with 10mgl−1 CPPU+50mgl−1 GA3, surface color change was obviously retarded, fruit respiration rate was inhibited, and the natural browning was significantly inhibited as well. In addition, the accumulation of soluble sugars in the fruit was reduced, and the water loss rate (4.55±0.04%) was also inhibited. These treatments not only can delay maturing and softening of banana and broccoli, but also can maintain the color and resist the fungal infection to extend the shelf life.