Postharvest UV-C treatment combined with 1-methylcyclopropene (1-MCP), followed by storage in continuous low-level ethylene atmosphere, improves the quality of tomatoes

Abstract

Mature green tomatoes (Solanum lycopersicum L. cv Neang Pich) were exposed to 13.6 kJ m(-2) UV-C or 0.5L L-1 1-MCP or combination of 13.6 kJ m(-2) UV-C and 0.5L L-1 1-MCP, with appropriate untreated controls. After treatment, tomatoes were stored in air containing 0.1L L-1 ethylene at 20 degrees C and 100% RH. The untreated fruit ripened significantly faster than those of all other treatments. UV-C treatment alone was able to delay fruit ripening by up to 5 days longer compared to untreated fruits whilst the additional of 1-MCP further delayed fruit ripening. UV-C and 1-MCP treatments alone or in combination had significantly slower ethylene production rates throughout the storage period. The fruit treated with the combination of 1-MCP and UV-C was significantly firmer and had higher total phenolic content compared to that of the other treatments. However, there was no difference between treatments in soluble solids content/titratable acids ratio, chlorophyll content, lycopene content and total antioxidant activity. These results show that UV-C and 1-MCP treatment delay ripening and improve the quality of tomatoes in the presence of low-level ethylene during storage. This new treatment could be used to extend the shelf-life of mature green tomatoes through the supply chain without the use of refrigeration.

Keywords

Solanum lycopersicum; ethylene; ripening; chlorophyll; lycopene; total antioxidant

Published in

The Journal of Horticultural Science and Biotechnology
2017, volume: 92, number: 5, pages: 521-529
Publisher: TAYLOR & FRANCIS LTD

SLU Authors

• Papoutsis, Konstantinos

  • University of Newcastle

UKÄ Subject classification

Food Science

Publication identifier

• DOI: https://doi.org/10.1080/14620316.2017.1300512

Permanent link to this page (URI)

https://res.slu.se/id/publ/131929