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Effect of 1-methylcyclopropene on the antioxidant capacity and postharvest quality of tomato fruit


Zoran S Ilić
Dušan Marinković
Radmila Trajković
Ljubomir Šunić
Yaccov Perzelan
Sharon Alkalai-Tuvia
Elazar Fallik

Abstract

Tomato fruits ‘1402’ were harvested at mature green (MG), light pink (LP) and light red (LR) stages and treated with 0.3 μL L-1 of 1-methylcyclopropene (1-MCP) at 20°C for 24 h to investigate the ability to retard tomato fruit ripening. The treated and control fruit were stored at 5°C and 12 oC for 14 days and a further 4 days at 20oC for a shelf life period. The results show that the effects of 1-MCP on fruit ripening were related to the stage of maturity and storage temperature. The MG stage was the optimal stage for 1-MCP treatment when fruit storage was at 12°C. 1-MCP treatment reduced the lipophilic antioxidant activity (LAA) of the tomato fruit, but the hydrophilic antioxidant activity (HAA) remained similar to that observed at harvest. 1-MCP is a potential tool for extending shelf life, delaying tomato fruit ripening (slowing color development and firmness loss) and enhancing quality of tomatoes.

Keywords: Tomato, 1-MCP, storage, stage of maturity, temperature

African Journal of Biotechnology Vol. 12(6), pp. 547-553

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eISSN: 1684-5315