1-Methylcyclopropene delays tomato fruit ripening

Moretti, Celso Luiz; Araújo, A. L. de S.; Marouelli, W. A.; Silva, Washington Luiz C.

doi:10.1590/s0102-05362002000400030

Cited by 24 publications

(26 citation statements)

References 15 publications

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“…This finding is in accordance with reports of Moretti et al (2002), Wills and Ku (2002) and Mostofi et al (2003) pointing out that 1-MCP treatment delays tomato fruit ripening, including their softening. With extending storage period from 3 to 4 weeks flesh firmness showed a tendency to decrease, which indicated that ripening process in 1-MCP treated fruits was still going slowly.…”

Section: Resultssupporting

confidence: 93%

“…The effect depends on 1-MCP concentration and time of the treatment. It was reported that 1-MCP reduced production of ethylene, cell respiration, restrained fruit colour changes, softening, taste and aroma degradation as well as diseases of fruits (Moretti et al, 2002;Wills and Ku, 2002;Mostofi et al, 2003). There are reports that 1-MCP treatment markedly affects also ripening of tomato fruits by inhibiting ethylene production (Opiyo and Ying, 2005;Beno-Moualem et al, 2004;Tassoni et al, 2006;Watkins, 2006;Tadesse et al, 2012), significantly reduces respiration rates in the fruits (Guillén et al, 2007), delays change of fruits colour and reduces softening and decay of stored fruits (Guillén et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

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Sensory Quality of ‘Cherry’ Tomatoes in Relation to 1-MCP Treatment and Storage Duration

Gajewski

Mazur

Radzanowska

et al. 2014

Not Bot Hort Agrobot Cluj

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Abstract1-MCP (1-methylcyclopropene), the ethylene receptors blocker, is used in horticultural practice for prolonging 'shelf-life' of several species of fruits and vegetables. The objective of this study was to determine the effect of 1-MCP treatment on sensory characteristics of 'cherry' type tomatoes (Solanum lycopersicum L. var. cerasiforme) after 4-week storage. In the experiment the fruits were harvested at pink and light-red fruit stages (3rd and 5th stage, according to USDA classification), and stored for 3 and 4 weeks at 12 o C, then moved to 20 o C for 2 days to obtain marketable maturity. 1-MCP was applied after harvest in concentration of 1 ppm, for 12 hours at 18 o C. The plants belonging to the 'Dasher F1' cultivar were grown in a greenhouse in rockwool slabs and fruits were harvested in June. Sensory analysis was performed in expert panel with Quantitative Descriptive Analysis (QDA), using 12 sensory descriptors concerning smell, taste, flavour and texture of the fruits. Also semi-consumer test of liking was carried out. As the control freshly harvested red fruits at optimal consumer's maturity were used. The 1-MCP treated fruits harvested in the lightred stage were of better sensory quality than the untreated ones, similar to freshly harvested, but in the case of the pink fruits, the quality was rated lower. It can be concluded that 1-MCP treatment was effective in delaying ripening of the fruits by better keeping their firmness and colour, however in the case of fruits harvested in earlier stage, overall sensory quality and consumer acceptance was scored lower than for the freshly harvested ones, mainly due to more intensive sour taste and lower sweetness.

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Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Sensory Quality of ‘Cherry’ Tomatoes in Relation to 1-MCP Treatment and Storage Duration

Gajewski

Mazur

Radzanowska

et al. 2014

Not Bot Hort Agrobot Cluj

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“…1A). As a kind of food preservative, n PG has a similar efficacy on fruit ripening as 1‐MCP in previous studies (Moretti et al . 2002; Sisler 2006).…”

Section: Discussionsupporting

confidence: 58%

n-PROPYL GALLATE IS AN INHIBITOR TO TOMATO FRUIT RIPENING

Zhang

Wang

et al. 2011

Journal of Food Biochemistry

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The effects of n‐propyl gallate (nPG) on postharvest ripening of tomato have been studied. Mature green (MG) stage tomatoes were harvest and treated with 0.5 mM nPG at 25 ± 1C for 12 h. Following the nPG treatment, fruit ripening was delayed by at least 7 days. Cyanide‐resistant respiration and ethylene production were suppressed significantly at the first 7 days. nPG treatment decreased levels of H2O2 and increased activities of antioxidant enzymes and chemicals, particularly for superoxide dismutase (SOD), catalase (CAT) and guaiacol peroxidase (GPX) and ascorbic acid (AsA). The decreases of flesh firmness and total chlorophylls were inhibited, and the production of soluble sugars and lycopene were suppressed by nPG either. Alternative oxidase (AOX) and cyanide‐resistant respiration play important roles in fruit climacteric and may be correlated with system 2 ethylene production. nPG could be used as an efficient inhibitor to tomato fruit ripening. PRACTICAL APPLICATIONS Control of fruit ripening is of enormous commercial importance. Generally, tomato fruit ripening is controlled through the use of gas, temperature and humidity control. This research has focused on the application of n‐propyl gallate (nPG) on postharvest ripening of tomato fruit. The results of the study have implied that nPG treatment could obviously prolong the shelf life and keep the postharvest quality of tomato fruits, and the firmness loss, respiration rate and ethylene production could be better suppressed compared with the control fruits, which shows that nPG is a potentially effective and safe inhibitor for climacteric fruits ripening, such as tomato. Utilization of the results of this research is likely to benefit for the storage technological improvement.

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“…In non-climacteric fruit no effect is to be expected, but in climacteric fruit the results were not uniform. For example, in mature green apricot (Prunus armeniaca) fruit, which is climacteric, 1-MCP had no effect on the increase of the concentrations of phytoene, phytofluene and b-carotene (Marty et al, 2005) while 1-MCP prevented the increase in lycopene and b-carotene concentrations in the climacteric papaya fruit (Carica papaya; Fabi et al, 2007) and total carotenoids in the climacteric tomato (Moretti et al, 2002) and dragon fruit (Selenicereus megalanthus; Deaquiz et al, 2014). 1-MCP applied before ripening also inhibited the increased expression of genes involved in carotenoid synthesis, for example in nectarine (Ziliotto et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Endogenous ethylene regulates accumulation of α- and β-carotene in the pulp of harvested durian fruit

Wisutiamonkul

Ketsa

Doorn

2015

Postharvest Biology and Technology

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1-Methylcyclopropene delays tomato fruit ripening

Abstract: Figure 5. Total carotenoids (mg.kg -1 fresh weight) of tomato fruits treated with 1-MCP, stored for 2 days at ambient conditions (23±1°C; RH 80-85%), with subsequent storage for 15 days at 20±1°C and 85-95% RH. Vertical bars indicate ± SD.

Cited by 24 publications

References 15 publications

Sensory Quality of ‘Cherry’ Tomatoes in Relation to 1-MCP Treatment and Storage Duration

Sensory Quality of ‘Cherry’ Tomatoes in Relation to 1-MCP Treatment and Storage Duration

n-PROPYL GALLATE IS AN INHIBITOR TO TOMATO FRUIT RIPENING

Endogenous ethylene regulates accumulation of α- and β-carotene in the pulp of harvested durian fruit

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