บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Use of 1-MCP to extend the time to ripen of green tomatoes and postharvest life of ripe tomatoes.

Wills, R. B. H., and Ku, V. V. V.

Postharvest Biology and Technology,Volume 26, Number 1, 2002. pp. 85-90

2002

บทคัดย่อ

Use of 1-MCP to extend the time to ripen of green tomatoes and postharvest life of ripe tomatoes.

Ripening of green tomatoes cv. Clarion held at 20 deg C in air containing 0.1 micro l ethylene/litre was substantially delayed by exposure to 1-methylcyclopropene (1-MCP) ranging from 0.1 to 100 micro l/litre, with the extent of the delay directly related to the concentration of 1-MCP and exposure time. Exposure to 5 micro l 1-MCP/litre for 1 h resulted in about a 70% increase in time to ripen and is considered a potential commercial treatment. 1-MCP treated fruit showed a reduced loss of titratable acid on ripening, which resulted in a lower brix:acid ratio compared to untreated fruit. 1-MCP applied to ripe tomatoes for 2 h at 5-100 micro l/litre resulted in an increase in postharvest life based on fruit appearance; with exposure to 20 micro l/litre giving a 25% increase in postharvest life. 1-MCP significantly reduced respiration only in the first 6-8 days after application, but totally inhibited the loss in titratable acid throughout the storage period. This should result in 1-MCP treated fruit having a superior taste to untreated ripe fruit.