Effects of 1-MCP on Quality and Storability of Cherry Tomato (<i>Solanum lycopersicum</i> L.)
Cherry tomato is a perishable fruit due to its high rate of ethylene production and respiration during ripening. 1-Methylcyclopropene (1-MCP) is known to control ripening and reduce decay of fruit by inhibiting ethylene action. In the present study, the influence of 1-MCP application on quality and...
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| Format: | Article |
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MDPI AG
2019-04-01
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| Series: | Horticulturae |
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| Online Access: | https://www.mdpi.com/2311-7524/5/2/29 |
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| author | Adanech Melaku Taye Shimeles Tilahun Mu Hong Seo Do Su Park Cheon Soon Jeong |
| author_facet | Adanech Melaku Taye Shimeles Tilahun Mu Hong Seo Do Su Park Cheon Soon Jeong |
| author_sort | Adanech Melaku Taye |
| collection | DOAJ |
| description | Cherry tomato is a perishable fruit due to its high rate of ethylene production and respiration during ripening. 1-Methylcyclopropene (1-MCP) is known to control ripening and reduce decay of fruit by inhibiting ethylene action. In the present study, the influence of 1-MCP application on quality and storability of ‘Unicorn’ cherry tomato was observed. Fruit at pink and red maturity stages were put in the commercial plastic containers and sealed with 40 μm low density polyethylene (LDPE) film, treated with 1-MCP (0 µL L<sup>−1</sup> (control), 0.035 µL L<sup>−1</sup> and 0.1 µL L<sup>−1</sup>), and stored at 10 °C in 85 ± 5% relative humidity (RH). The results indicated that application of 1-MCP at 0.1 µL L<sup>−1</sup> significantly affected firmness, cell wall thickness, water soluble pectin, weight loss, surface color, lycopene content and physiological parameters in both pink and red maturity stages compared to 0.035 µL L<sup>−1</sup> and control. 1-MCP treatment at 0.1 µL L<sup>−1</sup> kept the fruits firmer than 0.035 µL L<sup>−1</sup> and the control throughout the storage period for both maturity stages. Cell wall degradation in the control treatment was higher compared to the 0.1 µL L<sup>−1</sup> 1-MCP treated fruits in both maturity stages throughout the storage period. Results of this study revealed the effectiveness of application of 0.1 µL L<sup>−1</sup> 1-MCP on quality and shelf life of cherry tomato. |
| first_indexed | 2024-12-22T03:57:54Z |
| format | Article |
| id | doaj.art-972a24ae1b334243b74574c837d90888 |
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| issn | 2311-7524 |
| language | English |
| last_indexed | 2024-12-22T03:57:54Z |
| publishDate | 2019-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Horticulturae |
| spelling | doaj.art-972a24ae1b334243b74574c837d908882022-12-21T18:39:50ZengMDPI AGHorticulturae2311-75242019-04-01522910.3390/horticulturae5020029horticulturae5020029Effects of 1-MCP on Quality and Storability of Cherry Tomato (<i>Solanum lycopersicum</i> L.)Adanech Melaku Taye0Shimeles Tilahun1Mu Hong Seo2Do Su Park3Cheon Soon Jeong4Department of Horticulture and Plant Sciences, Jimma University, Jimma 378, EthiopiaDepartment of Horticulture and Plant Sciences, Jimma University, Jimma 378, EthiopiaDepartment of Horticulture, Kangwon National University, Chuncheon, Gangwon 24341, KoreaDivision of Plant and Soil Sciences, West Virginia University, Morgantown, WV 26505, USADepartment of Horticulture, Kangwon National University, Chuncheon, Gangwon 24341, KoreaCherry tomato is a perishable fruit due to its high rate of ethylene production and respiration during ripening. 1-Methylcyclopropene (1-MCP) is known to control ripening and reduce decay of fruit by inhibiting ethylene action. In the present study, the influence of 1-MCP application on quality and storability of ‘Unicorn’ cherry tomato was observed. Fruit at pink and red maturity stages were put in the commercial plastic containers and sealed with 40 μm low density polyethylene (LDPE) film, treated with 1-MCP (0 µL L<sup>−1</sup> (control), 0.035 µL L<sup>−1</sup> and 0.1 µL L<sup>−1</sup>), and stored at 10 °C in 85 ± 5% relative humidity (RH). The results indicated that application of 1-MCP at 0.1 µL L<sup>−1</sup> significantly affected firmness, cell wall thickness, water soluble pectin, weight loss, surface color, lycopene content and physiological parameters in both pink and red maturity stages compared to 0.035 µL L<sup>−1</sup> and control. 1-MCP treatment at 0.1 µL L<sup>−1</sup> kept the fruits firmer than 0.035 µL L<sup>−1</sup> and the control throughout the storage period for both maturity stages. Cell wall degradation in the control treatment was higher compared to the 0.1 µL L<sup>−1</sup> 1-MCP treated fruits in both maturity stages throughout the storage period. Results of this study revealed the effectiveness of application of 0.1 µL L<sup>−1</sup> 1-MCP on quality and shelf life of cherry tomato.https://www.mdpi.com/2311-7524/5/2/29cell wall thicknesslycopenematurity stagepectinsurface colortexture |
| spellingShingle | Adanech Melaku Taye Shimeles Tilahun Mu Hong Seo Do Su Park Cheon Soon Jeong Effects of 1-MCP on Quality and Storability of Cherry Tomato (<i>Solanum lycopersicum</i> L.) Horticulturae cell wall thickness lycopene maturity stage pectin surface color texture |
| title | Effects of 1-MCP on Quality and Storability of Cherry Tomato (<i>Solanum lycopersicum</i> L.) |
| title_full | Effects of 1-MCP on Quality and Storability of Cherry Tomato (<i>Solanum lycopersicum</i> L.) |
| title_fullStr | Effects of 1-MCP on Quality and Storability of Cherry Tomato (<i>Solanum lycopersicum</i> L.) |
| title_full_unstemmed | Effects of 1-MCP on Quality and Storability of Cherry Tomato (<i>Solanum lycopersicum</i> L.) |
| title_short | Effects of 1-MCP on Quality and Storability of Cherry Tomato (<i>Solanum lycopersicum</i> L.) |
| title_sort | effects of 1 mcp on quality and storability of cherry tomato i solanum lycopersicum i l |
| topic | cell wall thickness lycopene maturity stage pectin surface color texture |
| url | https://www.mdpi.com/2311-7524/5/2/29 |
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