2002•Storage and ProcessRequires access

Action of 1-MCP on Extending Shelf Life of Tomato

Zhiyun Zhang

Abstract

MCP (1-methylcyclopropene) strongly inhibited respiration of tomato at very low concentration. Treatment for 12 h with 0.5 μL/L 1-MCP at 23℃ then stored at 23℃, tomato respiration reduced more than 50%, tomato treated with 1-MCP exhibited less color change and were greener than controls, 1-MCP treatment also resulted in less soluble solid content, titratable acidity loss and less decay during storage, shelf life of tomato was extended 7 days than that of control at room temperature.

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Key concepts: Titratable acid, Shelf life, 1-Methylcyclopropene, Respiration, Horticulture, Chemistry, Respiration rate, Food science