Abstract
BACKGROUND: A wide range of 1-methylcyclopropene (1-MCP) concentrations as well as various treatment durations have been studied in tomatoes by different researchers. However, little is known about interaction of 1-MCP doses and maturity stages of tomatoes. Therefore the effects of different concentrations of 1-MCP on storage and postharvest quality of 'Zorro' tomatoes harvested at mature green or pink maturity stages were investigated in a 2-year trial study. RESULTS: Higher concentrations of 1-MCP delayed and/or inhibited all parameters related to fruit ripening, such as lycopene, chlorophyll, surface color, polygalacturonase (PG) activity and soluble solids content/titratable acidity (SSC/TA), and these effects were greater in tomatoes harvested at the mature green stages. Lower concentrations of 1-MCP slightly reduced the loss in general quality features compared with untreated tomatoes. CONCLUSION: 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).
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Claims 4
Claim · model-written summary
Higher 1-MCP concentrations delayed or inhibited lycopene, chlorophyll and surface color ripening parameters, especially at mature green harvest.
- Taxon
- tomatoes
Solanum lycopersicume0 - Organ / stage
- mature green stagese0
- Treatment
- Higher concentrations of 1-MCPe0
- Outcome
- lycopene, chlorophyll, surface colore0
- Direction
- delayed and/or inhibitede0
- Qualifier
- effects were greatere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Higher concentrations of 1-MCP delayed and/or inhibited all parameters related to fruit ripening, such as lycopene, chlorophyll, surface color, polygalacturonase (PG) activity and soluble solids content/titratable acidity (SSC/TA), and these effects were greater in tomatoes harvested at the mature green stages.”
Claim · model-written summary
Higher 1-MCP concentrations delayed or inhibited PG activity and SSC/TA ripening parameters, especially at mature green harvest.
- Taxon
- tomatoesSolanum lycopersicume0
- Organ / stage
- mature green stagese0
- Treatment
- Higher concentrations of 1-MCPe0
- Outcome
- polygalacturonase (PG) activity and soluble solids content/titratable acidity (SSC/TA)e0
- Direction
- delayed and/or inhibitede0
- Qualifier
- effects were greatere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Higher concentrations of 1-MCP delayed and/or inhibited all parameters related to fruit ripening, such as lycopene, chlorophyll, surface color, polygalacturonase (PG) activity and soluble solids content/titratable acidity (SSC/TA), and these effects were greater in tomatoes harvested at the mature green stages.”
Claim · model-written summary
Lower 1-MCP concentrations slightly reduced general quality loss relative to untreated tomatoes.
- Taxon
- tomatoesSolanum lycopersicume0
- Treatment
- Lower concentrations of 1-MCPe0
- Outcome
- loss in general quality featurese0
- Direction
- reducede0
- Qualifier
- slightlye0
- Comparator
- untreated tomatoese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Lower concentrations of 1-MCP slightly reduced the loss in general quality features compared with untreated tomatoes.”
Claim · model-written summary
Mature green tomato fruits treated with 1000 nL L(-1) 1-MCP were stored for 35 days without significant quality decreases in elasticity, surface color and SSC/TA.
- Taxon
- tomatoSolanum lycopersicumt0
- Organ / stage
- Mature green fruitse0
- Treatment
- 1000 nL L(-1) 1-MCPe0
- Outcome
- elasticity, surface color and SSC/TAe0
- Direction
- without significant decreasese0
- Qualifier
- 35 dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“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).”
t0“tomato”
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