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 language | English |
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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 - 3 Sep 2017 |
Keywords
- Solanum lycopersicum
- Ethylene
- Ripening
- Chlorophyll
- Lycopene
- Total antioxidant
- Total phenolic content