Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 521-529 |
| Number of pages | 9 |
| Journal | Journal of Horticultural Science and Biotechnology |
| Volume | 92 |
| Issue number | 5 |
| Early online date | 28 Mar 2017 |
| DOIs | |
| Publication status | Published - 2017 |
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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. / Pristijono, Penta; Papoutsis, Konstantinos; Scarlett, Christopher J.; Bowyer, Michael C.; Vuong, Quan V.; Stathopoulos, Costas E.; Golding, John B.
In: Journal of Horticultural Science and Biotechnology, Vol. 92, No. 5, 2017, p. 521-529.Research output: Contribution to journal › Article
TY - JOUR
T1 - 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
AU - Pristijono, Penta
AU - Papoutsis, Konstantinos
AU - Scarlett, Christopher J.
AU - Bowyer, Michael C.
AU - Vuong, Quan V.
AU - Stathopoulos, Costas E.
AU - Golding, John B.
PY - 2017
Y1 - 2017
N2 - 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.
AB - 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.
U2 - 10.1080/14620316.2017.1300512
DO - 10.1080/14620316.2017.1300512
M3 - Article
VL - 92
SP - 521
EP - 529
JO - Journal of Horticultural Science and Biotechnology
JF - Journal of Horticultural Science and Biotechnology
SN - 2380-4084
IS - 5
ER -