Effects of 1-methylcyclopropene on ripening of greenhouse tomatoes at three storage temperatures

Mostofi, Younes; Toivonen, Peter M.A.; Lessani, H.; Babalar, Mesbah; Lu, Changwen

doi:10.1016/s0925-5214(02)00113-8

Cited by 63 publications

(44 citation statements)

References 22 publications

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“…This finding is in accordance with reports of Moretti et al (2002), Wills and Ku (2002) and Mostofi et al (2003) pointing out that 1-MCP treatment delays tomato fruit ripening, including their softening. With extending storage period from 3 to 4 weeks flesh firmness showed a tendency to decrease, which indicated that ripening process in 1-MCP treated fruits was still going slowly.…”

Section: Resultssupporting

confidence: 93%

“…The effect depends on 1-MCP concentration and time of the treatment. It was reported that 1-MCP reduced production of ethylene, cell respiration, restrained fruit colour changes, softening, taste and aroma degradation as well as diseases of fruits (Moretti et al, 2002;Wills and Ku, 2002;Mostofi et al, 2003). There are reports that 1-MCP treatment markedly affects also ripening of tomato fruits by inhibiting ethylene production (Opiyo and Ying, 2005;Beno-Moualem et al, 2004;Tassoni et al, 2006;Watkins, 2006;Tadesse et al, 2012), significantly reduces respiration rates in the fruits (Guillén et al, 2007), delays change of fruits colour and reduces softening and decay of stored fruits (Guillén et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

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Sensory Quality of ‘Cherry’ Tomatoes in Relation to 1-MCP Treatment and Storage Duration

Gajewski

Mazur

Radzanowska

et al. 2014

Not Bot Hort Agrobot Cluj

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Abstract1-MCP (1-methylcyclopropene), the ethylene receptors blocker, is used in horticultural practice for prolonging 'shelf-life' of several species of fruits and vegetables. The objective of this study was to determine the effect of 1-MCP treatment on sensory characteristics of 'cherry' type tomatoes (Solanum lycopersicum L. var. cerasiforme) after 4-week storage. In the experiment the fruits were harvested at pink and light-red fruit stages (3rd and 5th stage, according to USDA classification), and stored for 3 and 4 weeks at 12 o C, then moved to 20 o C for 2 days to obtain marketable maturity. 1-MCP was applied after harvest in concentration of 1 ppm, for 12 hours at 18 o C. The plants belonging to the 'Dasher F1' cultivar were grown in a greenhouse in rockwool slabs and fruits were harvested in June. Sensory analysis was performed in expert panel with Quantitative Descriptive Analysis (QDA), using 12 sensory descriptors concerning smell, taste, flavour and texture of the fruits. Also semi-consumer test of liking was carried out. As the control freshly harvested red fruits at optimal consumer's maturity were used. The 1-MCP treated fruits harvested in the lightred stage were of better sensory quality than the untreated ones, similar to freshly harvested, but in the case of the pink fruits, the quality was rated lower. It can be concluded that 1-MCP treatment was effective in delaying ripening of the fruits by better keeping their firmness and colour, however in the case of fruits harvested in earlier stage, overall sensory quality and consumer acceptance was scored lower than for the freshly harvested ones, mainly due to more intensive sour taste and lower sweetness.

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Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Sensory Quality of ‘Cherry’ Tomatoes in Relation to 1-MCP Treatment and Storage Duration

Gajewski

Mazur

Radzanowska

et al. 2014

Not Bot Hort Agrobot Cluj

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“…In contrast, 1-MCP-treated mango fruit showed a small peak in ethylene production at the same time as the control on day 4, followed by a decline to similar the original rate prior to increasing rapidly from around day 8 with a maximum on day 12, which was similar in magnitude to the ethylene peak of the controls. This effect was consistent with other reports for tomato that show that 1-MCP causes a temporary delay in ripening and not a complete inhibition (Hoeberichts et al 2002;Wills and Ku 2002;Mostolfi et al 2003). A delayed increase in ethylene production can be associated with a delay in gene transcription of ethylene biosynthetic enzymes, as noted by Hoeberichts et al (2002) and Nakatsuka et al (1997Nakatsuka et al ( , 1998.…”

Section: Discussionsupporting

confidence: 92%

Modulation of mango ripening by chemicals: physiological and biochemical aspects

Singh

Pathak

et al. 2007

Plant Growth Regul

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During ripening, fleshy fruits undergo textural changes that lead to loss of tissue firmness and consequent softening due to cell wall dismantling carried out by different and specifically expressed enzymes. The effect of various chemical treatments on the ripening of mango fruit (Mangifera indica) was investigated at physiological and biochemical level. Based on changes in respiration, firmness, pH, total soluble sugar and a cell wall degrading enzyme pectate lyase (PEL) activity, treatment with 1-methylcyclopropene (1-MCP), silver nitrate (AgNO 3 ), gibberlic acid (GA 3 ), sodium metabisulphite (SMS) and ascorbic acid led to delaying of ripening process while those of ethrel and calcium chloride (CaCl 2 ) enhanced the process. PEL of mango was found to be inhibited by certain metabolites present in dialysed ammonium sulphate enzyme extract as well as EDTA. Mango PEL activity exhibited an absolute requirement for Ca 2+ and an optimum pH of 8.5.

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“…Ripening was delayed in tomatoes by 5-10 days with single application of 1-MCP Hoeberichts et al 2002;Wills and Ku 2002). In general, 1-MCP delays only the onset of ripening related changes and did not alter significantly the firmness, colour and content of lycopene and chlorophyll (Mostofi et al 2003).…”

mentioning

confidence: 86%

Ripening of tomato (Solanum lycopersicum L.). Part I: 1-methylcyclopropene mediated delay at higher storage temperature

2010

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1-Methylcyclopropene (1-MCP) at a dose of 0.3 μl l(-1) for 24 h delayed the ripening of tomato (Solanum lycopersicum L.) at higher storage temperature (30.5 ± 1 °C). The dose was effective at green mature (stored at 30.5 ± 1 °C) and breaker (stored at 25 ± 1 °C) stages. There was a significant reduction in % ripening index and % red tomatoes due to this treatment on green mature tomatoes (stored at 25 ± 1 °C). Depending on the variety, the rate of respiration was either reduced or remained unaffected by the treatment. Post-harvest life was enhanced in all the varieties due to the delay in red colour development and reduced rottage. The results imply prospects for the use of 1-MCP (0.3 μl 1(-1) for 24 h) for storage of tomato fruits at higher ambient temperatures of tropical and sub-tropical regions.

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Effects of 1-methylcyclopropene on ripening of greenhouse tomatoes at three storage temperatures

Cited by 63 publications

References 22 publications

Sensory Quality of ‘Cherry’ Tomatoes in Relation to 1-MCP Treatment and Storage Duration

Sensory Quality of ‘Cherry’ Tomatoes in Relation to 1-MCP Treatment and Storage Duration

Modulation of mango ripening by chemicals: physiological and biochemical aspects

Ripening of tomato (Solanum lycopersicum L.). Part I: 1-methylcyclopropene mediated delay at higher storage temperature

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