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Effects of 1-methylcyclopropene on ripening of greenhouse tomatoes at three storage temperatures.

Author(s) : MOSTOFI Y., TOIVONEN P. M. A., LESSANI H., et al.

Type of article: Article

Summary

Tomatoes (Lycopersicon esculentum Mill., cv. Rapsodie) were harvested at the mature green stage and treated with 1-methylcyclopropene (1-MCP) for 24 h at 20 °C. The fruit were then stored for 24 days at 15, 20 or 25 °C at 90-95% relative humidity. Sampling was carried out at 0, 6, 12, 18 and 24 days after treatment. Treatment with 1-MCP delayed ripening as measured by changes in lycopene, chlorophyll, hue angle, polygalacturonase (PG) activity and tissue firmness. Ripening was delayed by 6 days at 25 °C, by 12 days at 20 °C, and by 18 days at 15 °C in 1-MCP-treated fruit. In general, 1-MCP only delayed the onset of ripening-related changes and did not significantly alter final values for measures of firmness, colour (hue angle), PG activity, and lycopene and chlorophyll contents at a particular storage temperature. The results suggest that 1-MCP is most effective at delaying ripening of mature-green tomatoes when they are stored near the currently recommended temperature range of 12.5-15 °C.

Details

  • Original title: Effects of 1-methylcyclopropene on ripening of greenhouse tomatoes at three storage temperatures.
  • Record ID : 2003-2394
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 27 - n. 3
  • Publication date: 2003/03

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