Effect of 1-Methylcyclopropene on the Quality of Cherry Tomato with Different Ripening Stage
2007
Cho, M.A. (National Horticultural Research Institute, RDA, Suwon, Republic of Korea), E-mail: [email protected] | Hong, Y.P. (National Horticultural Research Institute, RDA, Suwon, Republic of Korea) | Choi, S.Y. (National Horticultural Research Institute, RDA, Suwon, Republic of Korea) | Huber, Donald J. (University of Florida, FL, USA)
Cherry tomatoes (Lycopersicon esculentum L. cv. BHN265) were harvested at pink-light red (P-LR) and light red-red (LR-R) stage. They were treated with 0.5 μLㆍL-¹ 1-methylcyclopropene (1-MCP) for 24 hours at 20℃ before storage to evaluate the effectiveness of 1-MCP for extending shelf-life. As the time elapsed after treatment, 1-MCP treated fruit showed less weight loss and more slow changes in color, firmness and titratable acidity than non-treated fruit during 41 storage days. Lower ethylene and carbon dioxide production rates in 1-MCP treated cherry tomatoes at the initial period (5~7 days) of storage appeared to be the main cause of quality maintenance.
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