%0 Journal Article
%T Effects of 1-MCP on Quality and Storability of Cherry Tomato (Solanum lycopersicum L.)
%A Adanech Melaku Taye
%A Cheon Soon Jeong
%A Do Su Park
%A Mu Hong Seo
%A Shimeles Tilahun
%J Horticulturae | An Open Access Journal from MDPI
%D 2019
%R https://doi.org/10.3390/horticulturae5020029
%X Cherry tomato is a perishable fruit due to its high rate of ethylene production and respiration during ripening. 1-Methylcyclopropene (1-MCP) is known to control ripening and reduce decay of fruit by inhibiting ethylene action. In the present study, the influence of 1-MCP application on quality and storability of ¡®Unicorn¡¯ cherry tomato was observed. Fruit at pink and red maturity stages were put in the commercial plastic containers and sealed with 40 ¦Ìm low density polyethylene (LDPE) film, treated with 1-MCP (0 ¦ÌL L £¿1 (control), 0.035 ¦ÌL L £¿1 and 0.1 ¦ÌL L £¿1), and stored at 10 ¡ãC in 85 ¡À 5% relative humidity (RH). The results indicated that application of 1-MCP at 0.1 ¦ÌL L £¿1 significantly affected firmness, cell wall thickness, water soluble pectin, weight loss, surface color, lycopene content and physiological parameters in both pink and red maturity stages compared to 0.035 ¦ÌL L £¿1 and control. 1-MCP treatment at 0.1 ¦ÌL L £¿1 kept the fruits firmer than 0.035 ¦ÌL L £¿1 and the control throughout the storage period for both maturity stages. Cell wall degradation in the control treatment was higher compared to the 0.1 ¦ÌL L £¿1 1-MCP treated fruits in both maturity stages throughout the storage period. Results of this study revealed the effectiveness of application of 0.1 ¦ÌL L £¿1 1-MCP on quality and shelf life of cherry tomato. View Full-Tex
%U https://www.mdpi.com/2311-7524/5/2/29