Effects of storage conditions and 1-methylcyclopropene on some qualitative characteristics of tomato fruits.
Mostofi Y., Toivonen P.M.A., Lessani H-Babalar M., Kashi A., Lu C.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.48
2004
บทคัดย่อ
Effects of storage conditions and 1-methylcyclopropene on some qualitative characteristics of tomato fruits.
The experiment was conducted to study the effects of 1-Methycyclopropene (1-MCP) on Rapsodie tomato fruits.Four maturity stages (MS), 5 storage periods (SP) and 3 storage temperatures (ST) on some ripening related parameters including firmness, hue angle (H°) and chroma were investigated.The experimental design was factorial using RCB with 3 replications.Analysis of variance revealed a significant difference between 15 nL L-1 1-MCP and control for H° (P<0.01).The storage temperatures had also significantly different effects on firmness and H°(P<0.01).The effect of maturity stages and storage periods were also significantly different for all traits.Interactions of MS_ST for H°, MS_SP for all traits, 1-MCP_SP for H° and ST_SP for firmness were also significant (P<0.05).The results showed that a single pretreatment with 1-MCP slightly delayed tomato ripening according to H° (control = 48.8 and 15 nL L-1 1-MCP = 49.9), firmness and chroma.At early breaker (EB) stage, the fruits were firmer and had higher H° at all three temperatures compared to other treatments.At all maturity stages the H° and firmness decreased by increasing the SP.The tissue firmness decreased by increasing the ST, whereas H° and chroma was not changed.However, firmness and H° decreased by and increase in SP.