Jump to Main Content
Effect of 1-methylcyclopropene on nutritional quality and antioxidant activity of tomato fruit (Solanum lycopersicon L.) during storage
- Wang, Meng, Cao Jiankang, Lin, Lin, Sun, Jing, Jiang, Weibo
- Journal of food quality 2010 v.33 no.2 pp. 150-164
- 1-methylcyclopropene, Solanum lycopersicum, antioxidant activity, ascorbic acid, chlorophyll, ethylene production, firmness, free radical scavengers, fruit quality, fruits, markets, nutritive value, phenolic acids, postharvest treatment, relative humidity, ripening, shelf life, titratable acidity, tomatoes, total soluble solids, weight loss
- The effect of 1-methylcyclopropene (1-MCP) on postharvest quality and nutritional compounds in tomato (Solanum lycopersicon Mill.) fruit during storage was determined. The green mature tomato was exposed to 1 μL/L 1-MCP for 24 h. Thereafter, the fruit were stored at 20C and 85-95% relative humidity for 20 days. The results indicated that 1-MCP treatment significantly delayed the decrease of firmness, total soluble solids, and titratable acidity, inhibited the increase of weight loss, and suppressed the rise in respiration rate and ethylene production. Moreover, 1-MCP treatment also inhibited the lycopene accumulation and chlorophyll degradation. Ascorbic acid and soluble phenolic contents in 1-MCP-treated fruit were significantly higher than those in the control fruit. 1-MCP treatment enhanced the ferric reducing antioxidant power (FRAP) values and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. These results suggested that 1-MCP can be used as a commercial technology due to its ability to improve nutritional value of tomato fruit as well as to delay fruit ripening. Tomato fruit are often harvested at mature green stage to minimize damage during transport to market, and then allowed to ripen before or during presentation in retail outlets. A limitation to marketing of tomato fruit is the time that ripe fruit remain in an acceptable condition for consumers. 1-Methylcyclopropene (1-MCP) can extend the storage life and improve postharvest quality of tomato fruit. Recently, nutritional quality is of increasing interest to the consumers because of their potential health benefits in protecting against various diseases. However, the effects of 1-MCP on nutritional compounds and antioxidant activity of tomato fruit are still unclear and need to be more precisely determined. This study can provide information on the effect of 1-MCP treatment on postharvest quality and nutritional compounds in tomato fruit during storage. The results could be applicable to improve the quality and nutritional value of tomato fruit for commercial purpose.