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.

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Wrzodak A. , Szwejda-Grzybowska J. , Gajewski M. 2017. THE EFFECT OF 1-METHYLCYCLOPROPENE AND STORAGE CONDITIONS ON CHOSEN QUALITY TRAITS OF LONG SHELF LIFE (LSL) TOMATO FRUIT, IN RELATION TO GROWING SEASON
DOI:10.30825/5.ejpau.32.2017.20.4, EJPAU 20(4), #05.
Available Online: http://www.ejpau.media.pl/volume20/issue4/abs-05.html

ABSTRACT

Treatment of horticultural produce with 1-methylcyclopropene (1-MCP) is a novel method used to extend storage life and to improve postharvest quality of different fruits and vegetables. In tomato production, several LSL (“Long Shelf Life”) cultivars with a gene prolonging ripening process, of longer shelf life, were introduced to practice. It is assumed that 1-MCP treatment of such fruit could improve its storage ability and shelf life even further. The aim of the 2-year study was to investigate the effect of 1-MCP treatment on some quality traits of stored tomato fruit ‘Habana’ F1, the cultivar of LSL type, in relation to storage temperature. Tomatoes, which were grown on stakes in open field, were harvested at mature-green stage, treated with 1-MCP in concentration of 1.0 µL·L^-1 and then stored at a cold store under the two temperature variants (12.5°C and 20°C). There were determined after 4 weeks of storage: lycopene, total phenolics, ascorbic acid, total sugars contents, as well as titratable acidity and pH of the fruit. Results of the study showed big differentiation in chemical composition of the tomato fruit depending on 1-MCP treatment and storage temperature, but also differences between growing seasons. The relationship between experimental factors studied was not clear and differed between the years. Therefore, it can be concluded in general that the effect of 1-MCP treatment strongly depends on initial physiological state of tomato fruit, which is modified by environmental conditions during growing season. After the storage, a tendency to higher content of phenolics for the fruit treated with 1-MCP was observed. Tomatoes treated with 1-MCP were not significantly affected in terms of lycopene,  sugars contents and pH compared to the untreated ones, but a tendency to lower content ascorbic acid in the 1-MCP treated fruits was observed. It was also found a tendency to higher titratable acidity for 1-MCP treated fruit.

Key words: biological value, tomato, shelf life, storage, 1-MCP .

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Anna Wrzodak
Institute of Horticulture, Poland
Konstytucji 3 Maja 1/3
96-100 Skierniewice
Poland

Justyna Szwejda-Grzybowska
Institute of Horticulture, Poland
Konstytucji 3 Maja 1/3
96-100 Skierniewice
Poland

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

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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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