A Natural Lipid, Lysophosphatidylethanolamine, May Promote Ripening While Reducing Senescence In Banana Fruit

Ripened banana fruit has very short shelf life. Fruit ripening is a very complex process especially in banana and it is generally assumed that ripening leads to senescence. We have recently provided preliminary evidences that a post-harvest dip in a natural phospholipid, lysophosphatidylethanolamine (LPE), has the potential to improve shelf life of banana fruit. We have now further investigated this by measuring ethylene production, respiration, total soluble solids, firmness and ion leakage in LPE treated fruit daily until the fruit become overripe. Fruits at ripening stage of about 2.5 (50% green) were dipped in LPE or water for 30 minutes and stored at room temperature. LPE treatment stimulated ethylene production while lowering the respiration rate at the same time. LPE treated fruit had lower total soluble solids, higher fruit firmness and lower ion leakage compared to control. After 5 days of dipping treatment, the retardation of senescence by LPE was usually apparent; the LPE treated fruit were at stage 5 when the color of the fruit was yellow without any dark spots i.e. they were marketable, however, the control fruits had dark spots showing signs of senescence and loss in market value. These suggest that LPE can promote ripening while retarding senescence.