Influence of different concentrations of 1-methylcyclopropene on the quality of tomato harvested at different maturity stages

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dc.contributor.authorSabır, Ferhan Küçükbasmacı
dc.contributor.authorAğar, İ. Tayfun
dc.date.accessioned2020-03-26T18:14:54Z
dc.date.available2020-03-26T18:14:54Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractBACKGROUND: A wide range of 1-methylcyclopropene (1-MCP) concentrations as well as various treatment durations have been studied in tomatoes by different researchers. However, little is known about interaction of 1-MCP doses and maturity stages of tomatoes. Therefore the effects of different concentrations of 1-MCP on storage and postharvest quality of 'Zorro' tomatoes harvested at mature green or pink maturity stages were investigated in a 2-year trial study. RESULTS: Higher concentrations of 1-MCP delayed and/or inhibited all parameters related to fruit ripening, such as lycopene, chlorophyll, surface color, polygalacturonase (PG) activity and soluble solids content/titratable acidity (SSC/TA), and these effects were greater in tomatoes harvested at the mature green stages. Lower concentrations of 1-MCP slightly reduced the loss in general quality features compared with untreated tomatoes. CONCLUSION: The results suggest that 1-MCP, especially at higher doses, is effective for delaying ripening of mature green tomatoes. Mature green fruits treated with 1000 nL L(-1) 1-MCP were stored for 35 days without significant decreases in quality characteristics such as elasticity, surface color and SSC/TA with certain physiological processes (ethylene production, PG activity, lycopene synthesis). (C) 2011 Society of Chemical Industryen_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK-TOVAG)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [104O197]en_US
dc.description.sponsorshipThis study was supported by the Scientific and Technological Research Council of Turkey (TUBITAK-TOVAG; project number 104O197 (COST-947)).en_US
dc.identifier.doi10.1002/jsfa.4529en_US
dc.identifier.endpage2843en_US
dc.identifier.issn0022-5142en_US
dc.identifier.issue15en_US
dc.identifier.pmid21918990en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2835en_US
dc.identifier.urihttps://dx.doi.org/10.1002/jsfa.4529
dc.identifier.urihttps://hdl.handle.net/20.500.12395/26555
dc.identifier.volume91en_US
dc.identifier.wosWOS:000297933400018en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWILEY-BLACKWELLen_US
dc.relation.ispartofJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTUREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subject1-MCPen_US
dc.subjecttomatoen_US
dc.subjectpostharvesten_US
dc.subjectpolygalactronaseen_US
dc.subjectethyleneen_US
dc.titleInfluence of different concentrations of 1-methylcyclopropene on the quality of tomato harvested at different maturity stagesen_US
dc.typeArticleen_US

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