Postharvest UV-C treatment combined with 1-methylcyclopropene (1-MCP), followed by storage in continuous low-level ethylene atmosphere,improves the quality of tomatoes |
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Authors: | Penta Pristijono Konstantinos Papoutsis Christopher J. Scarlett Michael C. Bowyer Quan V. Vuong Costas E. Stathopoulos |
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Affiliation: | 1. School of Environmental and Life Sciences, University of Newcastle, Ourimbah, Australia;2. School of Science, Engineering and Technology, University of Abertay, Dundee, UK |
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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. |
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Keywords: | Solanum lycopersicum ethylene ripening chlorophyll lycopene total antioxidant |
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