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1-Methylcyclopropene Delays Softening in Tomato Slices

Pangaribuan, D.H. and Irving, D.E. and O'Hare, T.J. (2003) 1-Methylcyclopropene Delays Softening in Tomato Slices. In: Australasian Postharvest Horticulture Conference, 1-3 October 2003, Carlton Crest Hotel, Brisbane.

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Abstract

I-Methylcyclopropene (1-MCP) has the potential in tomato to reduce ethylene-associated changes in texture. Tomato cv. 'Revolution' was harvested at the 'pink' maturity stage and whole fruit treated with 0, 0.1, 1.0 or 10.0 µL.L-' 1-MCP at 20 "C for 12 h. Slices of 7-mm thickness were cut using a commercial slicer, and the slices stored in vertical stacks in plastic containers at 5°C for 7 days. The application of 1-MCP reduced both ethylene production and respiration rate of slices and resulted in firmer pericarp firmness. Ethylene production was 24%, 40%, and 62% lower following 0.1, 1.0, 10.0
µL L-' 1-MCP, respectively, compared with controls. In addition, respiration rate was reduced 6%, 10% and 20% by those 1-MCP treatments. 1-MCP treatments produced 20%, 34%, and 24% higher pericarp firmness, respectively, than in fruit not treated with 1-MCP.

Item Type:Conference or Workshop Item (Paper)
Additional Information:Reproduced with permission of the Convenor and Co-editor of the Australasian Postharvest Horticulture Conference 2003.
Keywords:Tomato; softening; storage; fresh cut; 1-methylcyclopropene.
Subjects:Plant culture > Harvesting, curing, storage
Plant culture > Fruit and fruit culture > Culture of individual fruits or types of fruit
Deposited On:28 Jun 2004
Last Modified:16 Mar 2011 00:19

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