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Effets du 1-MCP sur la physiologie des tomates après récolte.

Effects of 1-MCP on postharvest physiology of tomato.

Auteurs : SUN X. S., WANG Z. H., LI Z. Q., et al.

Type d'article : Article

Résumé

Tomato cv. 402 was used to investigate the effects of 1-MCP treatment on ethylene production, respiration, ascorbic acid, chlorophyll, titratable acidity, fruit colour change, and rot. 1-MCP strongly inhibited ethylene production and respiration of tomato at very low concentrations, and delayed the incidence of climacteric peak of ethylene production and respiration. 1-MCP also significantly delayed the decrease in ascorbic acid, chlorophyll, and titratable acidity during shelf life and storage. The shelf and storage life of fruits treated with 1-MCP were extended at least 10 days at ambient (20-22 °C) and 15 days at storage (9-11 °C) temperatures, respectively. The efficacy of 1-MCP on shelf and storage life was improved by increasing its concentration. After treatment of 1-MCP rots were markedly lower than that of the untreated fruit. 1-MCP treatment also delayed the change in fruit colour.

Détails

  • Titre original : Effects of 1-MCP on postharvest physiology of tomato.
  • Identifiant de la fiche : 2004-2328
  • Langues : Anglais
  • Source : Agric. Sci. China - vol. 2 - n. 6
  • Date d'édition : 2003

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