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

Penta Pristijono, Konstantinos Papoutsis, Christopher J. Scarlett, Michael C. Bowyer, Quan V. Vuong, Costas E. Stathopoulos, John B. Golding

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    Abstract

    Mature green tomatoes (Solanum lycopersicum L. cv Neang Pich) were exposed to 13.6 kJ m−2 UV-C or 0.5 μL L−1 1-MCP or combination of 13.6 kJ m−2 UV-C and 0.5 μL L−1 1-MCP, with appropriate untreated controls. After treatment, tomatoes were stored in air containing 0.1 μL L−1 ethylene at 20°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.
    Original languageEnglish
    Pages (from-to)521-529
    Number of pages9
    JournalJournal of Horticultural Science and Biotechnology
    Volume92
    Issue number5
    Early online date28 Mar 2017
    DOIs
    Publication statusPublished - 3 Sep 2017

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