Abstract
A study was conducted to determine the effect of 1-methylcyclopropene (1-MCP) on textural changes in fresh-cut tomato ( Lycopersicon esculentum , Mill.) slices during storage at 5 °C. The relationship between fruit developmental stage and tissue watersoaking development was also determined. Fresh-cut tomato slices prepared from light-red fruit that had been exposed to 1-MCP (1 μL·L -1 for 24 h at 5 °C) retained significantly higher pericarp firmness during storage at 5 °C for 10 d than slices from nontreated fruit or slices stored at 10 or 15 °C and they also had a significantly higher ethylene production maximum. 1-MCP (1 or 10 μL·L -1 for 24 h at 5 °C) had no affect on the firmness of fresh-cut, red tomato slices at 5 °C or on slices prepared from 5 °C-stored, intact red tomatoes. Nor did 1-MCP treatment have a significant effect on electrolyte leakage of tomato slices or intact fruit stored at 5 °C. Slices from fruit of the same developmental stage but with higher initial firmness values had less watersoaking development and responded better to 1-MCP treatment during 8 d storage at 5 °C. 1-MCP (1 μL·L -1 ) was more effective in reducing watersoaking in light red stage tomato slices when applied at 5 °C for 24 h compared with 1-MCP applied at 10 or 15 °C. Watersoaking development was also more rapid in fresh-cut tomato slices as initial fruit ripeness advanced from breaker to red stage. Our results suggest that watersoaking development in fresh-cut tomato slices is an ethylene-mediated symptom of senescence and not a symptom of chilling injury as had previously been proposed.
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Claims 10
Claim · model-written summary
1-MCP increased firmness of light-red tomato slices during 10 days at 5 °C relative to untreated or warmer-stored slices.
- Taxon
- Tomato
Solanum lycopersicumt0 - Organ / stage
- light-red fruite0
- Treatment
- 1-MCP (1 μL·L -1 for 24 h at 5 °C)e0
- Outcome
- pericarp firmnesse0
- Direction
- highere0
- Comparator
- slices from nontreated fruit or slices stored at 10 or 15 °Ce0
- Setting
- 5 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fresh-cut tomato slices prepared from light-red fruit that had been exposed to 1-MCP (1 μL·L -1 for 24 h at 5 °C) retained significantly higher pericarp firmness during storage at 5 °C for 10 d than slices from nontreated fruit or slices stored at 10 or 15 °C”
t0“Fresh-cut Tomato”
Claim · model-written summary
1-MCP-treated light-red slices had a higher ethylene production maximum.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 1-MCPt0
- Outcome
- ethylene production maximume0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“and they also had a significantly higher ethylene production maximum”
t0“1-Methylcyclopropene (1-MCP) for Maintaining Texture Quality of Fresh-cut Tomato”
Claim · model-written summary
1-MCP did not significantly alter firmness of red tomato slices.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 1-MCP (1 or 10 μL·L -1 for 24 h at 5 °C)e0
- Outcome
- firmnesse0
- Direction
- no affecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“1-MCP (1 or 10 μL·L -1 for 24 h at 5 °C) had no affect on the firmness of fresh-cut, red tomato slices at 5 °C”
t0“Fresh-cut Tomato”
Claim · model-written summary
1-MCP did not significantly alter firmness of slices from stored intact red tomatoes.
- Taxon
- TomatoSolanum lycopersicumt0
- Organ / stage
- red tomatoese0
- Treatment
- 1-MCPt0
- Outcome
- firmnesse1
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“or on slices prepared from 5 °C-stored, intact red tomatoes”
t0“1-Methylcyclopropene (1-MCP) for Maintaining Texture Quality of Fresh-cut Tomato”
e1“had no affect on the firmness of fresh-cut, red tomato slices at 5 °C”
Claim · model-written summary
1-MCP did not significantly affect electrolyte leakage in tomato slices or intact fruit at 5 °C.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 1-MCP treatmente0
- Outcome
- electrolyte leakagee0
- Direction
- Nor dide0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Nor did 1-MCP treatment have a significant effect on electrolyte leakage of tomato slices or intact fruit stored at 5 °C”
t0“Fresh-cut Tomato”
Claim · model-written summary
Firmer fruit of the same developmental stage developed less watersoaking during storage.
- Taxon
- TomatoSolanum lycopersicumt0
- Outcome
- watersoaking developmente0
- Direction
- lesse0
- Comparator
- higher initial firmness valuese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Slices from fruit of the same developmental stage but with higher initial firmness values had less watersoaking development and responded better to 1-MCP treatment during 8 d storage at 5 °C”
t0“Fresh-cut Tomato”
Claim · model-written summary
Firmer fruit responded better to 1-MCP during storage.
- Taxon
- TomatoSolanum lycopersicumt0
- Outcome
- responded better to 1-MCP treatmente0
- Direction
- bettere0
- Comparator
- higher initial firmness valuese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Slices from fruit of the same developmental stage but with higher initial firmness values had less watersoaking development and responded better to 1-MCP treatment during 8 d storage at 5 °C”
t0“Fresh-cut Tomato”
Claim · model-written summary
Applying 1-MCP at 5 °C reduced watersoaking more than application at 10 or 15 °C.
- Taxon
- TomatoSolanum lycopersicumt0
- Organ / stage
- light red stage tomato slicese0
- Treatment
- 1-MCP (1 μL·L -1 )e0
- Outcome
- watersoakinge0
- Direction
- reducinge0
- Comparator
- 1-MCP applied at 10 or 15 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“1-MCP (1 μL·L -1 ) was more effective in reducing watersoaking in light red stage tomato slices when applied at 5 °C for 24 h compared with 1-MCP applied at 10 or 15 °C”
t0“Fresh-cut Tomato”
Claim · model-written summary
Watersoaking developed faster as tomato ripeness advanced from breaker to red.
- Taxon
- TomatoSolanum lycopersicumt0
- Organ / stage
- breaker to red stagee0
- Outcome
- Watersoaking developmente0
- Direction
- more rapide0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Watersoaking development was also more rapid in fresh-cut tomato slices as initial fruit ripeness advanced from breaker to red stage”
t0“Fresh-cut Tomato”
Claim · model-written summary
Authors interpret watersoaking as an ethylene-mediated senescence symptom.
- Taxon
- TomatoSolanum lycopersicumt0
- Compound
- ethylenee0
- Outcome
- watersoaking developmente0
- Qualifier
- ethylene-mediated symptom of senescencee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“watersoaking development in fresh-cut tomato slices is an ethylene-mediated symptom of senescence and not a symptom of chilling injury”
t0“Fresh-cut Tomato”
The same questions in other papers
1-methylcyclopropene · physiology: oxidative · Solanum lycopersicum (tomato)Results agree
1 paper in the same direction as this paper
- no effect
1-methylcyclopropene · quality: postharvest · Solanum lycopersicum (tomato)Results agree
52 papers in the same direction as this paper
- positive
- positive
- positive
49 papers more in this group
See all 53 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.