Abstract
ABSTRACT The effect of 1‐methylcyclopropene (1‐MCP) on postharvest quality and nutritional compounds in tomato ( Solanum lycopersicon Mill.) fruit during storage was determined. The green mature tomato was exposed to 1 µL/L 1‐MCP for 24 h. Thereafter, the fruit were stored at 20C and 85–95% relative humidity for 20 days. The results indicated that 1‐MCP treatment significantly delayed the decrease of firmness, total soluble solids, and titratable acidity, inhibited the increase of weight loss, and suppressed the rise in respiration rate and ethylene production. Moreover, 1‐MCP treatment also inhibited the lycopene accumulation and chlorophyll degradation. Ascorbic acid and soluble phenolic contents in 1‐MCP‐treated fruit were significantly higher than those in the control fruit. 1‐MCP treatment enhanced the ferric reducing antioxidant power (FRAP) values and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity. These results suggested that 1‐MCP can be used as a commercial technology due to its ability to improve nutritional value of tomato fruit as well as to delay fruit ripening. PRACTICAL APPLICATIONS Tomato fruit are often harvested at mature green stage to minimize damage during transport to market, and then allowed to ripen before or during presentation in retail outlets. A limitation to marketing of tomato fruit is the time that ripe fruit remain in an acceptable condition for consumers. 1‐Methylcyclopropene (1‐MCP) can extend the storage life and improve postharvest quality of tomato fruit. Recently, nutritional quality is of increasing interest to the consumers because of their potential health benefits in protecting against various diseases. However, the effects of 1‐MCP on nutritional compounds and antioxidant activity of tomato fruit are still unclear and need to be more precisely determined. This study can provide information on the effect of 1‐MCP treatment on postharvest quality and nutritional compounds in tomato fruit during storage. The results could be applicable to improve the quality and nutritional value of tomato fruit for commercial purpose.
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Claims 7
Claim · model-written summary
In stored tomato fruit, 1-MCP treatment significantly delayed the decrease of firmness, total soluble solids and titratable acidity.
- Taxon
- TOMATO
Solanum lycopersicumt0 - Treatment
- 1‐MCP treatmente0
- Outcome
- firmness, total soluble solids, and titratable aciditye0
- Direction
- delayed the decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“TOMATO”
e0“1‐MCP treatment significantly delayed the decrease of firmness, total soluble solids, and titratable acidity”
Claim · model-written summary
In stored tomato fruit, 1-MCP treatment inhibited the increase of weight loss.
- Taxon
- TOMATOSolanum lycopersicumt0
- Treatment
- 1‐MCP treatmente0
- Outcome
- weight losse1
- Direction
- inhibited the increasee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“TOMATO”
e0“1‐MCP treatment significantly delayed”
e1“inhibited the increase of weight loss”
Claim · model-written summary
In stored tomato fruit, 1-MCP treatment suppressed the rise in respiration rate and ethylene production.
- Taxon
- TOMATOSolanum lycopersicumt0
- Treatment
- 1‐MCP treatmente0
- Outcome
- respiration rate and ethylene productione1
- Direction
- suppressed the risee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“TOMATO”
e0“1‐MCP treatment significantly delayed”
e1“suppressed the rise in respiration rate and ethylene production”
Claim · model-written summary
In stored tomato fruit, 1-MCP treatment inhibited lycopene accumulation and chlorophyll degradation.
- Taxon
- TOMATOSolanum lycopersicumt0
- Treatment
- 1‐MCP treatmente0
- Outcome
- lycopene accumulation and chlorophyll degradatione0
- Direction
- inhibitede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“TOMATO”
e0“1‐MCP treatment also inhibited the lycopene accumulation and chlorophyll degradation”
Claim · model-written summary
Ascorbic acid and soluble phenolic contents were significantly higher in 1-MCP-treated tomato fruit than in control fruit.
- Taxon
- TOMATOSolanum lycopersicumt0
- Treatment
- 1‐MCP‐treated fruite0
- Outcome
- Ascorbic acid and soluble phenolic contentse0
- Direction
- highere0
- Comparator
- control fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“TOMATO”
e0“Ascorbic acid and soluble phenolic contents in 1‐MCP‐treated fruit were significantly higher than those in the control fruit”
Claim · model-written summary
In tomato fruit, 1-MCP treatment enhanced FRAP values and DPPH radical scavenging activity.
- Taxon
- TOMATOSolanum lycopersicumt0
- Treatment
- 1‐MCP treatmente0
- Outcome
- ferric reducing antioxidant power (FRAP) values and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activitye0
- Direction
- enhancede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“TOMATO”
e0“1‐MCP treatment enhanced the ferric reducing antioxidant power (FRAP) values and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity”
Claim · model-written summary
The authors conclude 1-MCP can be used as a commercial technology to improve the nutritional value of tomato fruit and delay fruit ripening.
- Taxon
- TOMATOSolanum lycopersicumt0
- Outcome
- commercial technologye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“TOMATO”
e0“1‐MCP can be used as a commercial technology due to its ability to improve nutritional value of tomato fruit as well as to delay fruit ripening”
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