Food and Fermentation Industries >

2022 , Vol. 48 >Issue 4: 116 - 122

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028964

Effect of 1-methylcyclopropene treatment on quality of cherry tomatoes stored at low temperature

  • GONG Deqiang ,
  • LI Min ,
  • GAO Zhaoyin ,
  • YANG Yan ,
  • YAO Quansheng ,
  • HU Meijiao
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  • 1(Environment and Plant Protection Institute, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Integrated Pest Management on Tropical Crops, Ministry of Agriculture and Rural Affairs, Haikou 571101, China)
    2(Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China)
    3(Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Zhanjiang 524091, China)

Received date: 2021-08-10

  Revised date: 2021-10-13

  Online published: 2022-03-16

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Abstract

To investigate the effect of 1-methylcyclopropene (1-MCP) treatment on the postharvest quality of cherry tomato at low-temperature, the ‘Fenjiao’ cherry tomato was used as test material in this study. The changes in fruit decay rate, respiratory rate, fruit hardness, soluble solids, vitamin C, organic acids and carotenoid contents of cherry tomato were treated with 0.14 μL/L 1-MCP during storage at low temperature [(8±1) ℃]. The results indicated that 1-MCP treatment significantly reduced the decay rate of cherry tomato during storage, with the efficiency of 47.08%, 35.21% and 30.40%, respectively, on the 8, 12 and 10 days of storage. Compared with control, 1-MCP treatment significantly reduced respiratory rate, retarded the decline of fruit hardness, soluble solids and vitamin C content. It also inhibited the degradation of three organic acids (citric acid, quinic acid and succinic acid), and thus effectively delayed the softening and senescence processes of harvested cherry tomato during storage. Moreover, after 1-MCP treatment, the lycopene content of cherry tomato in the early stage of storage was lower, while the β-carotene and lutein content was higher than that of the control. These results indicated that 1-MCP treatment was beneficial for maintaining the postharvest quality of cherry tomato under low-temperature storage.

Key words： 1-methylcyclopropene (1-MCP); cherry tomato; low temperature; quality

Cite this article

GONG Deqiang , LI Min , GAO Zhaoyin , YANG Yan , YAO Quansheng , HU Meijiao . Effect of 1-methylcyclopropene treatment on quality of cherry tomatoes stored at low temperature[J]. Food and Fermentation Industries, 2022 , 48(4) : 116 -122 . DOI: 10.13995/j.cnki.11-1802/ts.028964

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