Potential use of lysophospatidylethanolamine, a natural lipid, as a post-harvest dip to accelerate ripening of mature green tomatoes packed for fresh market
J. Altwies , M. Guelzow , J.Heun Hong, M. Rademacher and J. Towse
Proceedings of 26th International Horticultural Congress. Volume of Abstract . Toronto, Canada, 11-17 August, 2002. Abstract S09-P-103. pp. 250.
2002
บทคัดย่อ
Soluble solids content, titratable acidity, firmness, shelf life, color, and the rate of ripening are among the most important attributes to packers and brokers that determine tomato fruit value. Frequently, these qualities are compromised due to weather, exposur to ethylene, shipping exposure to ethylene, shipping stress and maturity at harvest. Lysophosphatidylethanolamine (LPE) is a natural lipid present in cell membranes and found in high concentrations in egg yolk and soy lecithins. Recent studies demonstrate that LPE can add value to various fruits by enhancing desirable attributes. This study was conducted to determine the feasibility of improving ripening and quality of green tomatoes, in a commercial operation, using LPE. Tomatoes are harvested mature green (MG 1-4) and exposed to ethylene prior to marketing. We used commercially harvested fruit. Fruit were dipped for 3 minutes in 50 ppm LPE solution added to the industry wash water pH 7 (plus sodium hypochlorite and ? acid). Control fruit were dipped in the same wash water alone. Fruit were dried, waxed and placed in ethylene chambers at 17 0C for 0, 2, or 4 days in a commercial setting. Ripening was monitored visually using the industry grading scale as well as a Minolta colorimeter. In general, LPE stimulated ripening of MG4 tomatoes with and without ethylene treatment. However, LPE had only moderate effect on MG1 and MG2 fruit, which required ethylene for stimulation of ripening. Ethylene is known to reduce tomato shelf life. LPE treatment reduced the ethylene requirement, improved fruit firmness, and mitigated some of the undesirable effects of ethylene. Our results show that LPE may be used as a post-harvest dip to accelerate ripening of mature green tomatoes packed for fresh market.