Article Info 제24권 3호 강원 농업생명환경연구 Vol.24, No.3, pp.35-42, 2012
Title Effect of 1-Methylcyclopropene on Quality and Storability of Cherry Tomato during Commercial Handling Condition
Author Islam, M. Z, Y. S. Kim and H. M. Kang
Institutions  
Abstract This study was carried out in order to determine the effect of 1-Methylcyclopropene (1-MCP) on quality and storability of vine-ripened light red maturity stage of fresh consumed ‘Unicorn’tomatoes during commercial handling condition. Tomatoes were harvested and treated by 1-MCP (control, 0.25, 0.50 and 1.00 ppm for 20hrs), packed by carton box (commercial size) and O2 permeability film (20,000 cc/m2 .day .atm) and stored at 5℃ for 35 days with 85% relative humidity. The lower respiration and ethylene production rate of tomato were showed by 1.00 ppm 1-MCP than other treatments in carton box storage on the early storage period. In Modified Atmosphere (MA) storage tomatoes, 0.50 ppm 1-MCP showed lower carbon dioxide than other treatments on the early storage period and 0.50 ppm 1-MCP showed lower ethylene concentration than other treatments during the storage period. As storage period progressed, the fresh weight loss was significantly increased. The shelf life was prolonged of MA storage with 1-MCP compared to carton box storage with 1-MCP at 5°C stored tomatoes. The 0.50 ppm 1-MCP treated tomatoes performed higher to delay color development without showing uneven color. The higher firmness and soluble solids showed by 0.50 ppm 1-MCP and control, respectively in both carton box and MA condition tomatoes. The lower concentration (0.25 ppm) showed higher vitamin C whereas; higher concentration (1.00 ppm) showed lower pH in both cartoon box and MA condition storage tomatoes. So, 0.50 ppm 1-MCP treatment in MA storage has the positive effect to maintain visual quality and retention of firmness by delay color development as well as ripeness.
Keyword Cherry tomato, Firmness retention, MA condition, 1-MCP effect, Slow color change, Visual quality.
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