Effect of Postharvest Application of 1-Methycyclopropene on Storage Behavior of Fresh Tomatoes (S olanum lycopersicum  L.)

Abstract

The present study was conducted on fresh tomatoes (cv. Punjab Ratta) of mature green to breaker stage treated with 1-methycyclopropene (1-MCP) at different concentrations to find out its efficacy on storage behavior at 13 ± 2C and relative humidity (RH) of 85-90%. Data from this study suggested that 1-MCP had no effect on the TSS content of the fruits during the period of storage. Fruits treated with 1-MCP at 180 mg/10 L recorded the lowest physiological loss in weight throughout the storage period compared to control. At 26 days after treatment, fruits treated with 1-MCP at 120 mg/10 L recorded the significant lowest decay (9.87%) over control (35.65%). Studies on titratable acidity (TA) revealed that fruits treated with 1-MCP at 180 mg/10 L recorded a higher TA up to 11 days after storage and at 1-MCP at 120 mg/10 L maintained higher TSS from 16 to 21 days after treatment. PRACTICAL APPLICATIONSConsidering the postharvest behavior of tomato being a climacteric fruit, it is essential to control the ethylene production to maintain the fruit quality during storage. 1-methylcyclopropene is a potent inhibitor of ethylene action and has been used for extending the shelf life and maintaining the quality of fresh products. Aqueous application of 1-MCP is easy, quick and effective method to extend the shelf life and preserve the quality of tomatoes compared to gaseous application.

Effect of polysaccharide derived from Osmunda japonica Thunb ‐incorporated carboxymethyl cellulose coatings on preservation of tomatoes

“…The cultivation of tomatoes originated in Peru and Ecuador in South America. Tomatoes had been introduced to China during the Ming Dynasty and are currently considered as one of the most important commercial crops planted in all parts of China (Boggala et al, ). The color of a tomato is red; the flesh is tender, juicy, sweet and sour, and tomatoes are often used as a vegetable in a salad or a side dish (Gómez‐Ramírez, Sosa‐Morales, Palou, & López‐Malo, ).…”

Regulatory effects of CaCl2, sodium isoascorbate, and 1‐methylcyclopropene on chilling injury of banana fruit at two ripening stages and the mechanisms involved

“…And little is known about how the CI of fruit may be affected by SI. 1‐Methylcyclopropene (1‐MCP), an effective antagonist blocking ethylene receptor, traditionally was applied on storage of fruit to prevent ethylene‐induced ripening and prolong storage periods of fruit (Boggala et al, ). It has been shown that 1‐MCP can ameliorate CI of persimmon, and pineapple (Salvador, Arnal, Monterde, & Cuquerella, ; Selvarajah, Bauchot, & John, ), but some researches indicated that ethylene plays a positive role in reducing CI development in citrus and nectarines (Lafuente, Zacarias, Martínez‐Téllez, Sanchez‐Ballesta, & Dupille, ; Zhou, Dong, Ben‐Arie, & Lurie, ).…”