Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2015
Volume 18
Issue 1/volume18
Topic:
Horticulture
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Gajewski M. , Mazur K. , Niedzińska M. , Kowalczyk K. , Klejman P. 2015. THE EFFECT OF 1-MCP TREATMENT AND CA STORAGE ON SOME PHYSICAL TRAITS OF “CHERRY” TOMATOES, EJPAU 18(1/volume18), #03.
Available Online: http://www.ejpau.media.pl/volume18/issue1/volume18/abs-03.html

THE EFFECT OF 1-MCP TREATMENT AND CA STORAGE ON SOME PHYSICAL TRAITS OF “CHERRY” TOMATOES

Marek Gajewski1, Katarzyna Z. Mazur2, Monika Niedzińska2, Katarzyna Kowalczyk2, Paweł Klejman2
1 Warsaw University of Life Sciences – SGGW, Department of Vegetable and Medicinal Plants, Poland
2 Warsaw University of Life Sciences – SGGW, Poland

 

ABSTRACT

The objective of the study was to determine the effects of 1-methylcyclopropene
(1-MCP) treatment and controlled atmosphere (CA) storage on some physical traits
of ‘cherry’ tomato fruits. Plants of 'Dasher F1' cv.
were grown in a greenhouse in rockwool slabs. 1-MCP was applied directly after
harvest at two stages of fruit maturity (pink and light red fruit, i.e. at 3rd and
5th stages, according to USDA classification) in the concentration
of 1.0 μL·L-1,
for 12 hours at 18°C. In the case of the experiment with
CA storage, untreated pink fruits were stored under gas compositions: 3% CO2
+ 3% O2, 3% CO2 + 1.5% O2 and under regular
atmosphere (control). All fruits in both experiments were stored at the temperature
of 12°C, 85% RH. The
following physical traits of the fruits were determined before storage and after
2, 3 and 4 weeks of storage: colour in CIE L*a*b* system (L* – lightness,
a* – redness, b* – yellowness) and flesh firmness with HPE scale,
ranged from 0 to 100. Also C* colour parameter (chroma value) was calculated.
1-MCP treatment significantly reduced the decreasing of fruits firmness during
storage, as well as changes of colour parameters. The effectiveness of CA in
both gas compositions was not so high. Particularly, the CA storage did not delay
the firmness decrease so effectively as 1-MCP treatment. It can be concluded
that 1-MCP treatment is an effective method in delaying ripening of ‘cherry’ tomato
fruits by keeping their firmness and colour and can be used to extend their storage
period.

Key words: "cherry" tomato, storage, 1-MCP, controlled atmosphere, fruit quality.

Marek Gajewski
Warsaw University of Life Sciences – SGGW, Department of Vegetable and Medicinal Plants, Poland
Nowoursynowska 166
02-787 Warszawa
Poland
email: marek_gajewski@sggw.pl

Katarzyna Z. Mazur
Warsaw University of Life Sciences – SGGW, Poland
Nowoursynowska 166
02-787 Warszawa
Poland

Monika Niedzińska
Warsaw University of Life Sciences – SGGW, Poland
Nowoursynowska 166
02-787 Warszawa
Poland

Katarzyna Kowalczyk
Warsaw University of Life Sciences – SGGW, Poland
Nowoursynowska 166
02-787 Warszawa
Poland

Paweł Klejman
Warsaw University of Life Sciences – SGGW, Poland
Nowoursynowska 166
02-787 Warszawa
Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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