Effect of 1-methylcyclopropene on tomato flavour components, shelf life and decay as influenced by harvest maturity and storage temperature

Baldwin, Elizabeth; Plotto, Anne; Narciso, Jan; Bai, Jinhe

doi:10.1002/jsfa.4281

Cited by 40 publications

(27 citation statements)

References 24 publications

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“…Many tomatoes grown for fresh consumption are picked when still firm and green, stored at low temperature, and exposed to exogenous ethylene to induce color and ripeness before reaching the supermarket shelf. Although effective in limiting postharvest losses, these procedures negatively affect tomato flavor, aroma, and texture [1]. The common use of mutants affected in ripening has similar negative impacts on flavor.…”

Section: Resultsmentioning

confidence: 99%

Anthocyanins Double the Shelf Life of Tomatoes by Delaying Overripening and Reducing Susceptibility to Gray Mold

et al. 2013

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SummaryShelf life is an important quality trait for many fruit, including tomatoes. We report that enrichment of anthocyanin, a natural pigment, in tomatoes can significantly extend shelf life. Processes late in ripening are suppressed by anthocyanin accumulation, and susceptibility to Botrytis cinerea, one of the most important postharvest pathogens, is reduced in purple tomato fruit. We show that reduced susceptibility to B. cinerea is dependent specifically on the accumulation of anthocyanins, which alter the spreading of the ROS burst during infection. The increased antioxidant capacity of purple fruit likely slows the processes of overripening. Enhancing the levels of natural antioxidants in tomato provides a novel strategy for extending shelf life by genetic engineering or conventional breeding.

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Section: Resultsmentioning

confidence: 99%

Anthocyanins Double the Shelf Life of Tomatoes by Delaying Overripening and Reducing Susceptibility to Gray Mold

et al. 2013

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“…Juice sample color was analyzed for L *, a *, and b * values using a Minolta CR‐400 Chromameter (Konica Minolta, Sakai, Osaka, Japan) 19…”

Section: Methodsmentioning

confidence: 99%

Effect of extraction method on quality of orange juice: hand‐squeezed, commercial‐fresh squeezed and processed

et al. 2012

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“…As shown in Figure , tomato fruit is consisted of pericarp and inner tissue (Van de Poel et al, ). A great number of studies have reported the volatile compositions in the whole fruit or pericarp tissue (Bai et al, ; Baldwin et al, ; Maul et al, ; Wang, Baldwin, Plotto, et al, ; Wang, Baldwin, Yu, & Bai, ; Wang, Baldwin, Zhao, et al, ); however, our understanding on volatile profile in inner tissue and its contribution to tomato aroma is still rudimentary.…”

Section: Introductionmentioning

confidence: 99%

“…This study will provide the researchers and consumers some useful information on volatile composition in inner tissue and its contribution to tomato aroma as well as the impact of different sampling methods on the volatile profile. For the analysis of tomato volatile profile, there are two methods usually applied: one only samples the pericarp (Bai et al, ), while the other samples pericarp and inner tissue together (Baldwin et al, ).…”

Section: Introductionmentioning

confidence: 99%

Difference in volatile composition between the pericarp tissue and inner tissue of tomato (Solanum lycopersicum) fruit

Wang

Qian

Bai

et al. 2017

J Food Process Preserv

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Numerous studies have reported the volatile profiles in the whole fruit or pericarp tissue of tomato (Solanum lycopersicum) fruit; however, information is limited on the volatile composition in the inner tissue and its contribution to tomato aroma. For this, the pericarps and inner tissues of "Moneymaker," "UglyRipe," and "FL 47" fruits were separated before volatile analysis. Result showed that the volatile profiles were quite similar between the pericarp and inner tissue, suggesting the inner tissues also have a contribution to overall aroma quality. Besides the difference in volatile profile among cultivars, a higher concentration of alcohols was observed in the inner tissues of tomato fruit in comparison with that in the pericarp, which was associated with higher levels of 3-methylbutanal, 2-methylbutanal, 3-methylbutanol, and 2-methylbutanol in the inner tissue. These results also imply that different sampling methods might impact tomato aroma quality, which needs further verification via sensory penal.

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Effect of 1-methylcyclopropene on tomato flavour components, shelf life and decay as influenced by harvest maturity and storage temperature

Abstract: Harvesting tomatoes with colour (BR), thereby eliminating IG fruits, and treating with 1-MCP resulted in better quality with adequate shelf life.

Cited by 40 publications

References 24 publications

Anthocyanins Double the Shelf Life of Tomatoes by Delaying Overripening and Reducing Susceptibility to Gray Mold

Anthocyanins Double the Shelf Life of Tomatoes by Delaying Overripening and Reducing Susceptibility to Gray Mold

Effect of extraction method on quality of orange juice: hand‐squeezed, commercial‐fresh squeezed and processed

Difference in volatile composition between the pericarp tissue and inner tissue of tomato (Solanum lycopersicum) fruit

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