Application of 1-MCP to Intact Tomatoes Differing in Maturity Delays Quality Changes in the Stored Slices

Darwin Habinsaran Pangaribuan

Abstract


A study was carried out to determine the effect of 1-MCP applied to intact tomatoes differing in maturity stage on
quality 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 quality
during storage following treatment of intact ‘turning’ and ‘pink’ maturity fruit as indicated by higher titratable acidity, higher
ascorbic acid concentration, and lower lycopene content.1-MCP treatment did not signifi cantly affect soluble solids and
electrolyte leakage. Slices from ‘light-red’ maturity stage fruit did not respond to 1-MCP. The results show that application
of 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


Full Text:

PDF


DOI: https://doi.org/10.24831/jai.v39i2.15415

Editorial Office:
Department of Agronomy and Horticulture, Wing 13 Level 4
Faculty of Agriculture, IPB University
Jl Meranti, Kampus IPB Dramaga, Bogor 16680
Phone (0251) 8629351, Fax (0251) 8629353
Email: jurnal.agronomi@yahoo.com

Copyright Notice: 

All publications by Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) [p-ISSN: 2085-2916, e-ISSN: 2337-3652] is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.