Effect of 1-methylcyclopropene on the sensory, visual, and analytical quality of greenhouse tomatoes

Cliff, Margaret A.; Lok, Sandy; Lu, Changwen; Toivonen, Peter M.A.

doi:10.1016/j.postharvbio.2009.02.003

Cited by 40 publications

(27 citation statements)

References 17 publications

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“…The use of 1-methylcyclopropene (1-MCP) has been shown to suppress the action of ethylene in many fruits and vegetables [68]. The rate of ethylene production in harvested climacteric fruit like tomato is indicative of the metabolic activities within the fruit.…”

Section: -Methylcyclopropene (1-mcp)mentioning

confidence: 99%

“…Storing green fruits using 1-MCP must therefore be done with caution in order to achieve full ripeness [72]. In postharvest tomato treatment in particular, 1-MCP has been shown to prolong the shelf life of fruits by retaining fruit firmness and delaying both lycopene accumulation and external colour development [68]. Another benefit of using 1-MCP in tomatoes is the prevention of abscission in fruits that are sold on the vine [73].…”

Section: -Methylcyclopropene (1-mcp)mentioning

confidence: 99%

See 1 more Smart Citation

Postharvest Handling Practices and Treatment Methods for Tomato Handlers in Developing Countries: A Mini Review

Arah

Ahorbo

Anku

et al. 2016

Advances in Agriculture

116

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Tomato production has increased in recent years due to the economic and nutritional importance of the crop. This increase is made possible by the numerous research advances made along the entire value chain. However, scientific research has been focussed mainly on production whilst neglecting postharvest issues. Tomato producers have therefore enjoyed good harvests in recent times, though the good harvests of those from developing countries do not translate into profit as most are lost after harvest. From this study, it was revealed that the postharvest quality and shelf life of the fruit in part will depend on some postharvest handling practices and treatments carried out after harvest. Handling practices like harvesting, precooling, cleaning and disinfecting, sorting and grading, packaging, storing, and transportation played an important role in maintaining quality and extending shelf life. Using appropriate postharvest treatments like refrigeration, heat treatment, modified atmosphere packaging (MAP), and 1-methylcyclopropene (1-MCP) and calcium chloride (CaCl 2 ) application was also vital. It was concluded by this study that the quality of the harvested fruit can be maintained and shelf life extended by using appropriate postharvest handling practices and treatment methods. Failure to adhere to these practices will result in a high amount of loss.

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Section: -Methylcyclopropene (1-mcp)mentioning

confidence: 99%

Section: -Methylcyclopropene (1-mcp)mentioning

confidence: 99%

Postharvest Handling Practices and Treatment Methods for Tomato Handlers in Developing Countries: A Mini Review

Arah

Ahorbo

Anku

et al. 2016

Advances in Agriculture

116

View full text Add to dashboard Cite

show abstract

“…O pH que variou de 4,24 até 4,52 ficou próximo a 4,28 registrado por Cliff et al (2009). As curvas do pH foram similares para ambas as cultivares, porém com tendência à menor acidez a amostra orgânica.…”

Section: Análise Física E Químicaunclassified

“…O resultado é compatível com Cliff et al (2009) quando realizaram análise sensorial de tomates em estádios de maturação vermelho e vermelho maduro.…”

Section: Análise Física E Químicaunclassified

Qualidade pós-colheita do tomate de mesa convencional e orgânico

Ferreira¹,

Quadros²,

Karkle³

et al. 2010

Ciênc. Tecnol. Aliment.

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O tomate é uma das olerícolas mais difundidas no mundo. Além de ser uma importante commodity mundial, ocupa lugar de destaque na mesa do consumidor (BORGUINI, 2006). As perspectivas para a evolução da cultura são promissoras, tendo em vista o potencial de mercado do tomate orgânico e convencional tanto da forma in natura como industrializada.O aumento da demanda de alimentos orgânicos que são produzidos de forma a valorizar a diversidade biológica e livre de agressões ao meio ambiente é uma tendência que favorece a criação de novas oportunidades, como emprego e renda aos produtores da agricultura familiar.Ainda que a produtividade do sistema orgânico seja inferior e nem sempre atenda ao modelo de maximização lucrativa, busca a oferta de produtos de melhor qualidade ao consumidor. Evidências da mudança de hábito alimentar entre brasileiros sinalizam para uma maior demanda por produtos orgânicos (BORGUINI, 2002). Os consumidores diminuem suas exigências quanto ao atributo aparência externa, quando se conscientizam da importância dos alimentos orgânicos (BORGUINI; OETTERER; . Existe uma crença de que o sabor do tomate produzido pelo sistema orgânico é mais agradável em razão da maior doçura; fato afirmado pelos consumidores e produtores, que lhe atribuem a razão da maior procura (BORGUINI, 2002). Relatos de Borguini, Oetterer e Silva (2003) mostraram o maior teor de açúcar, o que de certa maneira, justifica o melhor sabor do produto orgânico que provém do grau de crescimento e maturidade fisiológica da colheita.Por ser o tomate um fruto perecível, o armazenamento adequado retarda o amadurecimento, mantém a qualidade e prolonga a conservação (BRACKMANN et al., 2007). Desta forma, o entendimento dos processos de maturação do tomate de mesa e as características de qualidade dos frutos na armazenagem são fundamentais para a comercialização. A AbstractThe objective of this work was to evaluate the postharvest quality of fruits grown using different systems. Conventional (CS) tomatoes of the variety Raisa and Organic (OS), variety Santa Clara rustic, were stored at 23.5 ± 2 °C, RH 74% ± 5 and analyzed for mass, specific weight, ash, total solids, total soluble solids, total titrable acidity, total soluble solids/total titrable acidity ratio, pH, vitamin C, Salmonella spp., total coliforms, faecal coliforms, molds and yeasts, and sensory analysis (using Quantitative Descriptive Analyses -QDA). The time of storage was of 13 days for the conventional tomatoes and 14 days for the organic tomatoes. Weight loss (3,74%) was lower for the conventional tomatoes. Both fruits were similar in the physical, chemical, sensory and microbiological analysis in the different maturity stages. Keywords: tomatoes; postharvest quality; agroecological foods; organic foods. ResumoO presente trabalho teve como objetivo avaliar a qualidade pós-colheita de frutos de tomate de mesa de diferentes sistemas de cultivos. As amostras de tomate convencional, cv. Raísa (LV), e orgânico, cv. Santa Clara, foram mantidas a uma temperatura de 23,5 ± 2 °C, com...

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“…There are some reports on relationship between sensory quality and physical or chemical characteristics of different fruits (Gajewski and Arasimowicz, 2004), but just a few reports concerning sensory characteristics of 'cherry' tomatoes. However, some authors indicate that negative influence of 1-MCP treatment on sensory characteristics of tomatoes is possible (Cliff et al, 2009). It is not clear if it affects consumer acceptance of the fruit.…”

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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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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Effect of 1-methylcyclopropene on the sensory, visual, and analytical quality of greenhouse tomatoes

Cited by 40 publications

References 17 publications

Postharvest Handling Practices and Treatment Methods for Tomato Handlers in Developing Countries: A Mini Review

Postharvest Handling Practices and Treatment Methods for Tomato Handlers in Developing Countries: A Mini Review

Qualidade pós-colheita do tomate de mesa convencional e orgânico

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

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