Exposure of Tomato Fruit to 1-MCP Improves Quality of Stored Slices
| Contribuinte(s) |
O'Hare, T. Jordan, R. Irving, D. Bagshaw, J. Wong, L. |
|---|---|
| Data(s) |
2003
|
| Resumo |
Maintenance of quality, such as firmness, is important during storage of fresh cut produce. This study compared the effects of I-MCP on the quality of tomato slices when intact tomatoes were treated with 1-MCP and then sliced, or tomatoes were sliced and the slices treated with I-MCP. In both instances the MCP treatment was 1 µL Lˉٰ at 20 ºC for 12 h. Tomato cv. 'Revolution' was harvested at the 'pink' stage of maturity, cut into 7-mm slices, and stored as vertical stacks in closed plastic containers at 5ºC for up to 7 days after the 1-MCP treatment. Exposure of intact tomatoes to I-MCP resulted in reduced ethylene production (31%) and firmer (22%) slices than when tomatoes were not I-MCP treated. The application of I-MCP prior to slicing of tomatoes appears a useful strategy to retain quality of stored tomato slices. |
| Formato |
application/pdf |
| Identificador |
Pangaribuan, D.H. and Irving, D.E. and O'Hare, T.J. (2003) Exposure of Tomato Fruit to 1-MCP Improves Quality of Stored Slices. In: Australasian Postharvest Horticulture Conference, 1-3 Oct 2003, Carlton Crest Hotel, Brisbane, Australia. |
| Publicador |
Australasian Postharvest Horticulture Conference 2003 |
| Relação |
http://era.daf.qld.gov.au/532/1/Pangaribuan_ExposureTomatoFruit-sec.pdf http://era.daf.qld.gov.au/532/ |
| Palavras-Chave | #Harvesting, curing, storage #Culture of individual fruits or types of fruit |
| Tipo |
Conference or Workshop Item NonPeerReviewed |
