บทคัดย่องานวิจัย

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Scheduling tomato fruit ripening with 1-methylcyclopropene.

Moretti, C. L., Marouelli, W. A., Silva, W. L. C., Souza, R. M. and Araujo, A. L.

Proceedings of the Florida State Horticultural Society, 2001. 114: 145-148.

2001

บทคัดย่อ

Scheduling tomato fruit ripening with 1-methylcyclopropene.

Tomato (Lycopersicon esculentum) fruit, 'Santa Clara', were harvested at the breaker stage from commercial fields in Brazilandia, DF (Brazil) to investigate the ability of 1-methylcyclopropene (1-MCP) to retard tomato fruit ripening. Fruit without external blemishes were graded for size and diameter, placed inside hermetically sealed boxes, and 1-MCP was applied for 12 h (22 plus or minus 1 deg C; 80-85% RH) at four different concentrations: 0 (control), 250, 500 or 1000 ppb. Fruit were held at ambient conditions (23 plus or minus 2 deg C; 80-85% RH) for 2 days and then stored inside a cold room (20 plus or minus 1 deg C; 85-95% RH). Every 3 days during a 15-day period, fruit were analysed for firmness, total soluble solids, titratable acidity, external colour, and total carotenoids. Fruit treated with 1-MCP at 1000 ppb had a firmness about 88% higher than control fruit after 17 days. The a*:b* ratio, an indicator of skin colour, for fruit treated with 1-MCP at 1000 ppb was 38% lower than control fruit at the end of the storage period. Treatments with higher concentrations of 1-MCP delayed total carotenoid synthesis and colour development. Control fruit stored for 17 days had about 190% more total carotenoids than fruit treated with 1-MCP at 1000 ppb. Postharvest application of 1-MCP was an efficient method of delaying tomato fruit ripening. As 1-MCP concentration increased, ripening was further delayed. Tomatoes treated with 1-MCP at 250, 500 or 1000 ppb were delayed in ripening by 8-11, 11-13, and 15-17 days, respectively.