Influence of different concentrations of 1‐methylcyclopropene on the quality of tomato harvested at different maturity stages

Abstract

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).

Postharvest quality response of broccoli florets to combined application of 1-methylcyclopropene and modified atmosphere packaging

“…Total chlorophyll content of broccoli was determined by a spectrophotometric method (Sabir and Agar 2011b). One gram blended broccoli portions were homogenized with 10 ml chloroform:methanol (2:1, v/v) for 1 min.…”

Effect of high O2treatments on physiochemical, lycopene and microstructural characteristics of cherry tomatoes during storage

“…At the same time, the physiological metabolism of cherry tomatoes are still in process after its picking and storage, which mainly reflected in the component loss caused by respiration, mass reduction caused by transpiration and fruit rot caused by microbial infection. Thus, many handling methods have been developed by domestic and abroad experimenters to reduce the decay and spoilage of fruit in the process of storage, which mainly includes controlled temperature fresh‐keeping (Cao et al, ), biological preservation (Ali, Maqbool, Ramachandran, & Alderson, ; Casariego et al, ; Sabir & Agar, ), preservative fresh‐keeping (Guerreiro, Gago, Faleiro, Miguel, & Antunes, ; Tortoe, Orchard, & Beezer, ), etc. The controlled atmosphere fresh‐keeping method of lowering temperature, lowering oxygen content, and controlling the CO 2 and ethylene content are the most advanced method in fruit and vegetable fresh‐keeping worldwide.…”

Hot air treatment reduces postharvest decay and delays softening of cherry tomato by regulating gene expression and activities of cell wall‐degrading enzymes

“…Many chemical and physical methods have been studied on tomato fruit to delay ripening, reduce decay and extend shelf-life, such as the application of 1-methylcyclopropene (1-MCP), [6][7][8] chlorine dioxide, 9 UV-C, 4,10 and heat treatment. 11,12 Among these methods, heat treatment with forms of hot air or hot water, is widely used for preventing postharvest decay and chilling injury.…”