Delaying tomato fruit ripening by using 1-methylcyclopropene (1-MCP) for better postharvest management: current status and prospects in India

Paul, Vijay; Pandey, Ravi P.

doi:10.1007/s40502-013-0039-6

Cited by 14 publications

(4 citation statements)

References 103 publications

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“…Tomato is cultivated in an area of about 22,566 ha with a total productivity of 18 tons per ha per year (MoALD, 2020). Every year, 25-40 % post-harvest loss of tomatoes is observed during storage in countries like Nepal (Paul and Pandey, 2013). Lack of proper information about post-harvest treatment, packaging materials, storage, and transportation of tomatoes causes significant loss in post-harvest life as well as quality.…”

Section: Introductionmentioning

confidence: 99%

Effects of Postharvest Chemical Preservatives on Shelf Life of Tomato (Lycopersicon esculentum cv. Srijana)

K. C.,

Thapa,

Bhatt

et al. 2023

AgroEnviron. Sustain.

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In recent years, the practice of increasing the shelf life of post-harvest crops is gaining attention worldwide due to the failure of proper techniques to increase post-harvest shelf life. Tomatoes are fragile and have a low shelf life. It fetches low market prices during on-season production and fetches high market prices during off-season production. To address this scenario, research was conducted to study the effect of different preservatives on various physiochemical attributes of tomato (Lycopersicum esculentum). The effects of preservatives were studied on shelf life, disease infestation days, total soluble solids (TSS), titratable acidity (TA), pH, and weight loss percentage (WLP) at 2-day intervals during the storage period. The 7 treatments used were 2% CaCl2, 4%, CaCl2, 1% GA3, 3% GA3, 1000 ppm sodium benzoate, 2000 ppm sodium benzoate, and control in distilled water with 3 replications each. Each replication was immersed in a chemical preservative for 20 minutes and kept in a polyethylene bag. Among the treatments, fruits treated with 3% GA3 recorded the longest shelf life of 31.33 days, followed by 1% GA3 (27 days) and 4% CaCl2 (22 days) over the control (15.667 days). Disease incidence days were highest for 3% GA3 (32.33 days) followed by 1% GA3 (28.33 days) and 4% CaCl2 (23 days) over control (16.667 days). The percentage of physical weight loss on the day of data recording was minimum for 3% GA3 treated fruits and maximum for control. Similarly, TA, TSS, and pH of treated fruits show significant results over control.

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Section: Introductionmentioning

confidence: 99%

Effects of Postharvest Chemical Preservatives on Shelf Life of Tomato (Lycopersicon esculentum cv. Srijana)

K. C.,

Thapa,

Bhatt

et al. 2023

AgroEnviron. Sustain.

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“…), banana (Pathak et al . ), tomato (Paul and Pander ), strawberry (Tian et al . ), and fresh flowers (Seglie ).…”

Section: Introductionmentioning

confidence: 99%

“…1-Methylcyclopropene (1-MCP) is a new ethylene inhibitor (Sisler et al 1996), which has been found to be able to effectively regulate fruit maturation and prolong fruit shelf-life. Many countries in the world have been using 1-MCP in the postharvest preservation of fruits, vegetables, and flowers, e.g., apple (Kolniak-Ostek et al 2014), banana (Pathak et al 2003), tomato (Paul and Pander 2013), strawberry (Tian et al 2014), and fresh flowers (Seglie 2011). ClO 2 is a strong oxidant with extremely high germicidal activity, and it leaves no harmful substances or odor residuals after treating fruits and vegetables; thus, the fruits and vegetables retain their own flavors and external qualities.…”

Section: Introductionmentioning

confidence: 99%

Effects of Treatment with 1‐Methylcyclopropene and Clo₂ on the Postharvest Shelf‐Life and Physiological Quality of Mulberry Fruit (Morus alba L.)

Fang

Ren

Chen

et al. 2016

Journal of Food Quality

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In this paper, we examined the use of 1‐methylcyclopropene (1‐MCP) and ClO2 as safe and effective preservative agents for mulberries. Individual treatment of 1 g/m3 1‐MCP or ClO2 at 20 g/m3 significantly delayed fruit senescence and did not affect sensory qualities. Combined treatment of 1 g/m3 1‐MCP and 12 g/m3 ClO2 yielded the lowest mildew rate, and the fruits remained plump and bright with bright green stalks on the third day. In contrast, most of the mulberry fruits of the control group were moldy on the second day, with no edible value. Physiological quality studies showed that combined treatment of 1‐MCP and ClO2 could effectively maintain the nutritive qualities, such as ascorbic acid and polysaccharide contents and titratable acidity, and delay malondialdehyde accumulation. Thus, combined treatment of 1‐MCP and ClO2 prolonged the shelf‐life of mulberries for about 3 days. Our finding is of great value to the horticulture and fruit postharvest. Practical Applications Current methods used for fruit and vegetable preservation might leave harmful chemical residues. 1‐Methylcyclopropene (1‐MCP) has been found to effectively regulate fruit maturation and prolong fruit shelf‐life, and ClO2 is a strong oxidant that leaves no harmful substances or odor residuals after treatment. We show that combined treatment of 1 g/m3 1‐MCP and 12 g/m3 ClO2 can maintain the mulberry fruit's exterior qualities and significantly reduce the rotting rate and weight loss ratio. We demonstrate the applicability of the combined treatment of (1‐MCP) and ClO2 to prolong the shelf‐life of mulberries for about 3 days. Our finding is of great value to the horticulture and postharvest and industry because mulberry fruit has a very low shelf‐life. Its maturation period is extremely short, rendering its storage, transportation, and sale very difficult.

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“…ACS) and ACC oxidase (ACO). In this way, 1-methylcyclopropene treatment can be considered as one of the most efficient ways in managing various ethylene-mediated responses in fruits, vegetables, and flowers(Watkins, 2006;Guillen et al, 2006;Paul & Pandey, 2013).…”

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confidence: 99%

Influence of pre- and post-harvest treatments on metabolite profiling of tomato fruit (Solanum lycopersicum) during ripening

Meza¹

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Benedetti and Lais Moro. I have learned a lot with all of you. I am very grateful for shared all the knowledge. I really feel privileged to be part of this group. I would like to thank all the professors of Laboratory of Food Chemistry, Biochemistry and Molecular Biology, João Paulo, João Roberto, Neuza, Beatriz and the students of the Laboratory. Tania, Aline, Luciane and Lucia for the technical support.

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Delaying tomato fruit ripening by using 1-methylcyclopropene (1-MCP) for better postharvest management: current status and prospects in India

Cited by 14 publications

References 103 publications

Effects of Postharvest Chemical Preservatives on Shelf Life of Tomato (Lycopersicon esculentum cv. Srijana)

Effects of Postharvest Chemical Preservatives on Shelf Life of Tomato (Lycopersicon esculentum cv. Srijana)

Effects of Treatment with 1‐Methylcyclopropene and Clo₂ on the Postharvest Shelf‐Life and Physiological Quality of Mulberry Fruit (Morus alba L.)

Influence of pre- and post-harvest treatments on metabolite profiling of tomato fruit (Solanum lycopersicum) during ripening

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Delaying tomato fruit ripening by using 1-methylcyclopropene (1-MCP) for better postharvest management: current status and prospects in India

Cited by 14 publications

References 103 publications

Effects of Postharvest Chemical Preservatives on Shelf Life of Tomato (Lycopersicon esculentum cv. Srijana)

Effects of Postharvest Chemical Preservatives on Shelf Life of Tomato (Lycopersicon esculentum cv. Srijana)

Effects of Treatment with 1‐Methylcyclopropene and Clo2 on the Postharvest Shelf‐Life and Physiological Quality of Mulberry Fruit (Morus alba L.)

Influence of pre- and post-harvest treatments on metabolite profiling of tomato fruit (Solanum lycopersicum) during ripening

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Effects of Treatment with 1‐Methylcyclopropene and Clo₂ on the Postharvest Shelf‐Life and Physiological Quality of Mulberry Fruit (Morus alba L.)