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 - 2017/9/3
Y1 - 2017/9/3
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 -