%0 Journal Article
%T THE EFFECT OF 1-MCP IN MAINTAINING THE QUALITY OF TOMATO SLICES
%A Darwin H. Pangaribuan1)
%A D.E. Irving 2)
%J Jurnal Teknologi dan Industri Pangan
%D 2010
%I Indonesian Food Technologists Association (IAFT)
%X Maintenance of quality traits is important during storage of fresh-cut produce. Changes in firmness, in tomato for instance, are ethylene-mediated. The objective of this study was to determine the suitability of the ethylene antagonist 1-MCP in maintaining the quality of tomato slices. Fruits of tomato cv. ¡®Revolution¡¯ were harvested at the ¡®pink¡¯ stage of maturity, treated with 1  L.L-1 1-MCP for 12 hours at 20 oC, and sliced. Slices were stored as vertical stacks in closed plastic containers at 5  C for up to 10 days. Exposure of intact tomatoes to 1-MCP reduced ethylene production and respiration rate in slices, and produced firmer slices than when intact tomatoes were treated without 1-MCP. When intact tomatoes, at the ¡®pink¡¯ maturity stage were treated with several concentrations at 1-MCP (0.1, 1.0 or 10.0  L.L-1) at 20  C for 12 h, 1-MCP reduced both ethylene production and the respiration rate, delayed softening of the pericarp and inhibited loss in acidity when compared with slices from fruit not treated with 1-MCP. The most effective concentration of 1-MCP for inhibiting the ethylene-induced softening of tomato slices was 1  L.L-1.
%K ethylene
%K 1-MCP
%K tomato slices
%K quality
%U http://journal.ipb.ac.id/index.php/jtip/article/view/2419