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פותח על ידי קלירמאש פתרונות בע"מ -
Effect of 1-methylcyclopropene on the antioxidant capacity and postharvest quality of tomato fruit
Year:
2013
Source of publication :
African Journal of Biotechnology
Authors :
אלקלעי-טוביה, שרון
;
.
פליק, אלעזר
;
.
פרצלן, יעקב
;
.
Volume :
12
Co-Authors:

Zoran S Ilić, Dušan Marinković, Radmila Trajković, Ljubomir Šunić

Facilitators :
From page:
547
To page:
553
(
Total pages:
7
)
Abstract:

Tomato fruits ‘1402’ were harvested at mature green (MG), light pink (LP) and light red (LR) stages and treated with 0.3 μL L-1 of 1-methylcyclopropene (1-MCP) at 20°C for 24 h to investigate the ability to retard tomato fruit ripening. The treated and control fruit were stored at 5°C and 12 oC for 14 days and a further 4 days at 20oC for a shelf life period. The results show that the effects of 1-MCP on fruit ripening were related to the stage of maturity and storage temperature. The MG stage was the optimal stage for 1-MCP treatment when fruit storage was at 12°C. 1-MCP treatment reduced the lipophilic antioxidant activity (LAA) of the tomato fruit, but the hydrophilic antioxidant activity (HAA) remained similar to that observed at harvest. 1-MCP is a potential tool for extending shelf life, delaying tomato fruit ripening (slowing color development and firmness loss) and enhancing quality of tomatoes.

Note:
Related Files :
1-methylcyclopropene
Maturity stage
postharvest physiology
Solanum lycopersicum
temperature
tomato
עוד תגיות
תוכן קשור
More details
DOI :
Article number:
0
Affiliations:
Database:
גוגל סקולר
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
38150
Last updated date:
02/03/2022 17:27
Creation date:
27/11/2018 11:18
Scientific Publication
Effect of 1-methylcyclopropene on the antioxidant capacity and postharvest quality of tomato fruit
12

Zoran S Ilić, Dušan Marinković, Radmila Trajković, Ljubomir Šunić

Effect of 1-methylcyclopropene on the antioxidant capacity and postharvest quality of tomato fruit

Tomato fruits ‘1402’ were harvested at mature green (MG), light pink (LP) and light red (LR) stages and treated with 0.3 μL L-1 of 1-methylcyclopropene (1-MCP) at 20°C for 24 h to investigate the ability to retard tomato fruit ripening. The treated and control fruit were stored at 5°C and 12 oC for 14 days and a further 4 days at 20oC for a shelf life period. The results show that the effects of 1-MCP on fruit ripening were related to the stage of maturity and storage temperature. The MG stage was the optimal stage for 1-MCP treatment when fruit storage was at 12°C. 1-MCP treatment reduced the lipophilic antioxidant activity (LAA) of the tomato fruit, but the hydrophilic antioxidant activity (HAA) remained similar to that observed at harvest. 1-MCP is a potential tool for extending shelf life, delaying tomato fruit ripening (slowing color development and firmness loss) and enhancing quality of tomatoes.

Scientific Publication
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