Application of 1-MCP to Intact Tomatoes Differing in Maturity Delays Quality Changes in the Stored Slices
| Main Author: | Pangaribuan, Darwin Habinsaran; Lampung University, Indonesia |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Indonesia Society of Agronomy
, 2017
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| Online Access: |
http://journal.ipb.ac.id/index.php/jurnalagronomi/article/view/15415 http://journal.ipb.ac.id/index.php/jurnalagronomi/article/view/15415/11349 |
Daftar Isi:
- A study was carried out to determine the effect of 1-MCP applied to intact tomatoes differing in maturity stage onquality of stored tomato slices. 1-MCP (1 μL L-1, 20 °C, 12 h) was applied directly to intact tomatoes from ‘turning’, ‘pink’,and ‘light-red’ stages of maturity. After slicing, slices were stored for up to 10 days at 5 oC. 1-MCP maintained slice qualityduring storage following treatment of intact ‘turning’ and ‘pink’ maturity fruit as indicated by higher titratable acidity, higherascorbic acid concentration, and lower lycopene content.1-MCP treatment did not signifi cantly affect soluble solids andelectrolyte leakage. Slices from ‘light-red’ maturity stage fruit did not respond to 1-MCP. The results show that applicationof 1-MCP to intact tomatoes was effective in maintaining tomato slice quality if 1-MCP is applied to fruit at early (‘turning’and ‘pink’) stages of maturity.Keywords: 1-methylcyclopropene, soluble solids, acidity, ascorbic acid, lycopene, electrolyte leakage