Abstract
In this study, ripening characteristics, including color change and softening, were determined for tomato ( Lycopersicon esculentum `Florida 47') fruit at immature-green through light red stages of development and subsequently treated with 1 μL·L –1 1-methylcyclopropene (1-MCP). Special attention was directed at comparing the responses of immature and mature-green fruit. Surface color and whole fruit firmness were measured every other day. 1-MCP delayed or slowed color changes and softening in fruit of every maturity class, with differences between control and treated fruit evident immediately following 1-MCP application for 24 h at 20 °C. Fruit treated with 1-MCP at early maturity stages (immature-green, mature-green, and breaker) exhibited an extended delay in external red pigment accumulation compared with control fruit. Fruit of all maturity classes developed acceptable final hue values (hue angle ≤55°), and the time required to reach these values declined with advancing fruit maturity. Immature-green fruit treated with 1-MCP did not attain an acceptable degree of softening during the specified storage periods examined before deteriorating due to shriveling and pathogen proliferation. 1-MCP-treated mature-green and breaker stage fruit did recover to acceptable firmness (5–10 N) and hue values but exhibited a severely reduced storage life thereafter compared with untreated fruit of equal maturity. Fruit at turning and more advanced stages exhibited reduced rates of softening and color development when treated with 1-MCP, yet they attained firmness and color values within the range of acceptability for commercial use. Fruit treated with 1-MCP at pink and light-red stages of ripening developed normal external color and exhibited significantly extended postharvest life due largely to a significant retention in firmness when compared to control fruit. Based on the studies described for `Florida 47' tomato fruit, 1-MCP would appear to be of little benefit and possibly detrimental if applied to early maturity fruit, most notably greens and breakers, due to irreversible limitations in the capacity of these fruit to soften to acceptable values. In sharp contrast, more advanced stage fruit, particularly pink and light red, responded to 1-MCP with significantly extended shelf-life due to retention of firmness.
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Claims 10
Claim · model-written summary
1-MCP delayed color change and softening in all maturity classes.
- Taxon
- Tomato
Solanum lycopersicumt0 - Treatment
- 1-MCPe0
- Outcome
- color changes and softeninge0
- Direction
- delayed or slowede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“1-MCP delayed or slowed color changes and softening in fruit of every maturity class”
t0“Tomato Fruit”
Claim · model-written summary
Early-stage 1-MCP treatment extended delay in external red pigment accumulation.
- Taxon
- TomatoSolanum lycopersicumt0
- Organ / stage
- immature-green, mature-green, and breakere0
- Treatment
- 1-MCPe0
- Outcome
- external red pigment accumulatione0
- Direction
- extended delaye0
- Comparator
- control fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit treated with 1-MCP at early maturity stages (immature-green, mature-green, and breaker) exhibited an extended delay in external red pigment accumulation compared with control fruit”
t0“Tomato Fruit”
Claim · model-written summary
All maturity classes attained acceptable final hue values.
- Taxon
- TomatoSolanum lycopersicumt0
- Outcome
- final hue valuese0
- Value
- ≤55°e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit of all maturity classes developed acceptable final hue values (hue angle ≤55°)”
t0“Tomato Fruit”
Claim · model-written summary
Time to acceptable hue declined with advancing maturity.
- Taxon
- TomatoSolanum lycopersicumt0
- Organ / stage
- advancing fruit maturitye0
- Outcome
- time required to reach these valuese0
- Direction
- declinede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the time required to reach these values declined with advancing fruit maturity”
t0“Tomato Fruit”
Claim · model-written summary
Treated immature-green fruit deteriorated before attaining acceptable softness.
- Taxon
- TomatoSolanum lycopersicumt0
- Organ / stage
- Immature-green fruite0
- Treatment
- 1-MCPe0
- Outcome
- acceptable degree of softeninge0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Immature-green fruit treated with 1-MCP did not attain an acceptable degree of softening during the specified storage periods examined before deteriorating due to shriveling and pathogen proliferation”
t0“Tomato Fruit”
Claim · model-written summary
Treated mature-green and breaker fruit reached acceptable firmness and hue.
- Taxon
- TomatoSolanum lycopersicumt0
- Organ / stage
- mature-green and breaker stage fruite0
- Treatment
- 1-MCPe0
- Outcome
- acceptable firmnesse0
- Value
- 5–10 Ne0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“1-MCP-treated mature-green and breaker stage fruit did recover to acceptable firmness (5–10 N) and hue values”
t0“Tomato Fruit”
Claim · model-written summary
Treated mature-green and breaker fruit had sharply shorter subsequent storage life.
- Taxon
- TomatoSolanum lycopersicumt0
- Treatment
- 1-MCP-treatede0
- Outcome
- storage lifee0
- Direction
- reducede0
- Comparator
- untreated fruit of equal maturitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“1-MCP-treated mature-green and breaker stage fruit did recover to acceptable firmness (5–10 N) and hue values but exhibited a severely reduced storage life thereafter compared with untreated fruit of equal maturity”
t0“Tomato Fruit”
Claim · model-written summary
At turning and later stages, 1-MCP slowed softening and color development while fruit attained commercially acceptable values.
- Taxon
- TomatoSolanum lycopersicumt0
- Organ / stage
- turning and more advanced stagese0
- Treatment
- 1-MCPe0
- Outcome
- rates of softening and color developmente0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit at turning and more advanced stages exhibited reduced rates of softening and color development when treated with 1-MCP, yet they attained firmness and color values within the range of acceptability for commercial use”
t0“Tomato Fruit”
Claim · model-written summary
At pink and light-red stages, 1-MCP significantly extended postharvest life while normal external color developed.
- Taxon
- TomatoSolanum lycopersicumt0
- Organ / stage
- pink and light-red stages of ripeninge0
- Treatment
- 1-MCPe0
- Outcome
- postharvest lifee0
- Direction
- extendede0
- Comparator
- control fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Fruit treated with 1-MCP at pink and light-red stages of ripening developed normal external color and exhibited significantly extended postharvest life due largely to a significant retention in firmness when compared to control fruit”
t0“Tomato Fruit”
Claim · model-written summary
Authors judged early-stage 1-MCP use of little benefit and potentially harmful.
- Taxon
- TomatoSolanum lycopersicumt0
- Outcome
- 1-MCP would appear to be of little benefit and possibly detrimental if applied to early maturity fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“1-MCP would appear to be of little benefit and possibly detrimental if applied to early maturity fruit, most notably greens and breakers”
t0“Tomato Fruit”
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