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Fresh-keeping Effects of 1-Methylcyclopropene on Tomato

Yaqin Zheng

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Abstract

Tomatoes at mature green stage were treated with different concentrations (0.25, 0.5, and 0.9 μl/L) of 1-methylcyclopropene (1-MCP), and the hardness and the content of total soluble solids (TTS), VC, chlorophyll, and titratable acid were then measured to evaluate the fresh-keeping effects of 1-MCP on tomatoes. The results showed that in a certain range, the fresh-keeping effects of 1-MCP increased with the increase of 1-MCP concentration: significantly lowered the decrease of hardness, inhibited the increase of respiratory rate, reduced the decomposition and transformation of VC, and blocked the degradation of chlorophyll and the decline of titratable acid content. However, the effects of 1-MCP were not obvious on TTS. After 1-MCP treatments, the reddening speed became slowly and the rotting rate was clearly lower than the control group. Moreover, it was indicated that the best concentration of 1-MCP used for fresh-keeping of tomato was between 0.5 and 0.9 μl/L.

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What this paper is about

Tomatoes at mature green stage were treated with different concentrations (0.25, 0.5, and 0.9 μl/L) of 1-methylcyclopropene (1-MCP), and the hardness and the content of total soluble solids (TTS), VC, chlorophyll, and titratable acid were then measured to evaluate the fresh-keeping effects of 1-MCP on tomatoes. The results showed that in a certain range, the fresh-keeping effects of 1-MCP increased with the increase of 1-MCP concentration: significantly lowered the decrease of hardness, inhibited the increase of respiratory rate, reduced the decomposition and transformation of VC, and blocked the degradation of chlorophyll and the decline of titratable acid content. However, the effects of 1-MCP were not obvious on TTS. After 1-MCP treatments, the reddening speed became slowly and the rotting rate was clearly lower than the control group. Moreover, it was indicated that the best concentration of 1-MCP used for fresh-keeping of tomato was between 0.5 and 0.9 μl/L.

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Available abstract

Tomatoes at mature green stage were treated with different concentrations (0.25, 0.5, and 0.9 μl/L) of 1-methylcyclopropene (1-MCP), and the hardness and the content of total soluble solids (TTS), VC, chlorophyll, and titratable acid were then measured to evaluate the fresh-keeping effects of 1-MCP on tomatoes. The results showed that in a certain range, the fresh-keeping effects of 1-MCP increased with the increase of 1-MCP concentration: significantly lowered the decrease of hardness, inhibited the increase of respiratory rate, reduced the decomposition and transformation of VC, and blocked the degradation of chlorophyll and the decline of titratable acid content. However, the effects of 1-MCP were not obvious on TTS. After 1-MCP treatments, the reddening speed became slowly and the rotting rate was clearly lower than the control group. Moreover, it was indicated that the best concentration of 1-MCP used for fresh-keeping of tomato was between 0.5 and 0.9 μl/L.

Key concepts: Titratable acid, 1-Methylcyclopropene, Chemistry, Food science, Chlorophyll, Horticulture, Animal science, Botany

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