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Exposure of Tomato Fruit to 1-MCP Improves Quality of Stored Slices

Pangaribuan, D.H. and Irving, D.E. and O'Hare, T.J. (2003) Exposure of Tomato Fruit to 1-MCP Improves Quality of Stored Slices. In: Australasian Postharvest Horticulture Conference, 1-3 Oct 2003, Carlton Crest Hotel, Brisbane, Australia.

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Abstract

Maintenance of quality, such as firmness, is important during storage of fresh cut produce. This study compared the effects of I-MCP on the quality of tomato slices when intact tomatoes were treated with 1-MCP and then sliced, or tomatoes were sliced and the slices treated with I-MCP. In both instances the MCP treatment was 1 µL Lˉٰ at 20 ºC for 12 h. Tomato cv. 'Revolution' was harvested at the 'pink' stage of maturity, cut into 7-mm slices, and stored as vertical stacks in closed plastic containers at 5ºC for up to 7 days after the 1-MCP treatment. Exposure of intact tomatoes to I-MCP resulted in reduced ethylene production (31%) and firmer (22%) slices than when tomatoes were not I-MCP treated. The application of I-MCP prior to slicing of tomatoes appears a useful strategy to retain quality of stored tomato slices.

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:1-MCP; tomato; quality; fresh cut.
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 00:13

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