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Influence of different concentrations of 1-methylcyclopropene on the quality of tomato harvested at different maturity stages.
J Sci Food Agric. 2011 Dec; 91(15):2835-43.JS

Abstract

BACKGROUND

A wide range of 1-methylcyclopropene (1-MCP) concentrations as well as various treatment durations have been studied in tomatoes by different researchers. However, little is known about interaction of 1-MCP doses and maturity stages of tomatoes. Therefore the effects of different concentrations of 1-MCP on storage and postharvest quality of 'Zorro' tomatoes harvested at mature green or pink maturity stages were investigated in a 2-year trial study.

RESULTS

Higher concentrations of 1-MCP delayed and/or inhibited all parameters related to fruit ripening, such as lycopene, chlorophyll, surface color, polygalacturonase (PG) activity and soluble solids content/titratable acidity (SSC/TA), and these effects were greater in tomatoes harvested at the mature green stages. Lower concentrations of 1-MCP slightly reduced the loss in general quality features compared with untreated tomatoes.

CONCLUSION

The results suggest that 1-MCP, especially at higher doses, is effective for delaying ripening of mature green tomatoes. Mature green fruits treated with 1000 nL L(-1) 1-MCP were stored for 35 days without significant decreases in quality characteristics such as elasticity, surface color and SSC/TA with certain physiological processes (ethylene production, PG activity, lycopene synthesis).

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Sabir FK
Department of Horticulture, Faculty of Agriculture, University of Selcuk, 42075 Konya, Turkey. fkbasmaci@selcuk.edu.tr
Agar IT
No affiliation info available

MeSH

AcidsAgricultureCarotenoidsChlorophyllColorCyclopropanesFood StorageFruitLycopeneLycopersicon esculentumPolygalacturonase

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21918990

Citation

Sabir, Ferhan K., and I Tayfun Agar. "Influence of Different Concentrations of 1-methylcyclopropene On the Quality of Tomato Harvested at Different Maturity Stages." Journal of the Science of Food and Agriculture, vol. 91, no. 15, 2011, pp. 2835-43.
Sabir FK, Agar IT. Influence of different concentrations of 1-methylcyclopropene on the quality of tomato harvested at different maturity stages. J Sci Food Agric. 2011;91(15):2835-43.
Sabir, F. K., & Agar, I. T. (2011). Influence of different concentrations of 1-methylcyclopropene on the quality of tomato harvested at different maturity stages. Journal of the Science of Food and Agriculture, 91(15), 2835-43. https://doi.org/10.1002/jsfa.4529
Sabir FK, Agar IT. Influence of Different Concentrations of 1-methylcyclopropene On the Quality of Tomato Harvested at Different Maturity Stages. J Sci Food Agric. 2011;91(15):2835-43. PubMed PMID: 21918990.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of different concentrations of 1-methylcyclopropene on the quality of tomato harvested at different maturity stages. AU - Sabir,Ferhan K, AU - Agar,I Tayfun, Y1 - 2011/09/14/ PY - 2010/09/30/received PY - 2011/03/25/revised PY - 2011/05/17/accepted PY - 2011/9/16/entrez PY - 2011/9/16/pubmed PY - 2012/5/18/medline SP - 2835 EP - 43 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 91 IS - 15 N2 - BACKGROUND: A wide range of 1-methylcyclopropene (1-MCP) concentrations as well as various treatment durations have been studied in tomatoes by different researchers. However, little is known about interaction of 1-MCP doses and maturity stages of tomatoes. Therefore the effects of different concentrations of 1-MCP on storage and postharvest quality of 'Zorro' tomatoes harvested at mature green or pink maturity stages were investigated in a 2-year trial study. RESULTS: Higher concentrations of 1-MCP delayed and/or inhibited all parameters related to fruit ripening, such as lycopene, chlorophyll, surface color, polygalacturonase (PG) activity and soluble solids content/titratable acidity (SSC/TA), and these effects were greater in tomatoes harvested at the mature green stages. Lower concentrations of 1-MCP slightly reduced the loss in general quality features compared with untreated tomatoes. CONCLUSION: The results suggest that 1-MCP, especially at higher doses, is effective for delaying ripening of mature green tomatoes. Mature green fruits treated with 1000 nL L(-1) 1-MCP were stored for 35 days without significant decreases in quality characteristics such as elasticity, surface color and SSC/TA with certain physiological processes (ethylene production, PG activity, lycopene synthesis). SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/21918990/Influence_of_different_concentrations_of_1_methylcyclopropene_on_the_quality_of_tomato_harvested_at_different_maturity_stages_ L2 - https://doi.org/10.1002/jsfa.4529 DB - PRIME DP - Unbound Medicine ER -