Delay of tomato fruit ripening in response to 1-methylcyclopropene is influenced by internal ethylene levels.

Ripening delay of mid-climacteric avocado fruit in response to elevated doses of 1-methylcyclopropene and hypoxia-mediated reduction in internal ethylene concentration

Postharvest Management Approaches for Maintaining Quality of Fresh Produce

The first scientific investigation into effects of a modified atmosphere on fresh fruits and vegetables was published about 200 years ago. However, innovations in modified atmosphere packaging (MAP) for fresh produce are still drawing significant attention from researchers and industry nowadays. This chapter provides an overview of the latest innovations or studies related to MAP for fresh fruits and vegetables based on published literature in the past 5 to 6 years. The results show that the identification of the best MAP practices for individual fresh and fresh-cut fruits and vegetables is still the major focus of research. Active MAP, including antimicrobial packaging, is receiving significant attention. New packaging materials have been evaluated in response to market changes and needs. Limited investigations have been conducted into the intelligent packaging design. These indicate that there are still many challenges and opportunities for the innovations of MAP for fresh and fresh-cut fruits.

Modified Atmosphere Packaging for Fresh Fruits and Vegetables

BACKGROUND: A wide range of 1-methylcyclopropene (1-MCP) concentrations as well as various treatment durations have been studied in tomatoes by different researchers. However, little is known about interaction of 1-MCP doses and maturity stages of tomatoes. Therefore the effects of different concentrations of 1-MCP on storage and postharvest quality of ‘Zorro’ tomatoes harvested at mature green or pink maturity stages were investigated in a 2-year trial study.

RESULTS: Higher concentrations of 1-MCP delayed and/or inhibited all parameters related to fruit ripening, such as lycopene, chlorophyll, surface color, polygalacturonase (PG) activity and soluble solids content/titratable acidity (SSC/TA), and these effects were greater in tomatoes harvested at the mature green stages. Lower concentrations of 1-MCP slightly reduced the loss in general quality features compared with untreated tomatoes.

CONCLUSION: The results suggest that 1-MCP, especially at higher doses, is effective for delaying ripening of mature green tomatoes. Mature green fruits treated with 1000 nL L−1 1-MCP were stored for 35 days without significant decreases in quality characteristics such as elasticity, surface color and SSC/TA with certain physiological processes (ethylene production, PG activity, lycopene synthesis). Copyright © 2011 Society of Chemical Industry

Influence of different concentrations of 1-methylcyclopropene on the quality of tomato harvested at different maturity stages.

Broccoli (Brassica oleracea L. cv. Green Country) florets were packaged with 17 m PVC (polyvinyl chloride), 30 m LDPE (low-density polyethylene), and 50 m LDPE films separately. Then broccoli were stored at four different storage temperatures (0, 61, 91, and room temperature) to simulate maximum period of storage. Fresh weight, color, off-odor, decay, chlorophyll and ascorbic acid contents, O, CO ethylene concentrations inside the packages were monitored for 5 days at room temperature and 35 days at 0, 6, and 9. Shelf life was determined according to the packaging materials and storage temperatures. At room temperature, gas compositions inside packaging film were about 17 kPa O+3 kPa CO, 2 kPa O+4 kPa CO, and 1 kPa O+5 kPa CO in PVC 17 m, LDPE 30 m, and LDPE 50 m, espectively. At 0 cold storage conditions, gas composition was about 18 kPa O+1 kPa CO, 3 kPa O+3 kPa CO, and 2 kPa O+5 kPa CO in PVC 17 m, LDPE 30 m, and LDPE 50 m, respectively. Deterioration and wilting developed more rapidly in PVC 17 m than LDPE 30 m and LDPE 50 m. Weight loss, color, chlorophyll and ascorbic acid contents were more rapidly changed in PVC 17 m film due to high transmission rate. Off-odor was severe in LDPE 50 m. Soft rot and fungal infections were developed both in LDPE 30 m and LDPE 50 m towards the end of the storage period. Weight loss and color was influenced by the storage temperature and packaging film, especially under PVC 17 m, broccoli showed higher weight loss and yellowing at 9 than 6 and 0. According to the results, broccoli packaged with LDPE 30 m film and storage at 0 was the most desirable for extending shelf-life when weight loss, color change, off-odor and microbial infections are considered.

Effect of packaging film and storage temperature on quality maintenance of broccoli.

Cherry tomatoes (Lycopersicon esculentum L. cv. BHN265) were harvested at pink-light red (P-LR) and light red-red (LR-R) stage. They were treated with 0.5μLㆍl⁻¹ 1-methylcyclopropene (1-MCP) for 24 hours at 20℃ before storage to evaluate the effectiveness of 1-MCP for extending shelf-life. As the time elapsed after treatment, 1-MCP treated fruit showed less weight loss and more slow changes in color, firmness and titratable acidity than non-treated fruit during 41 storage days. Lower ethylene and carbon dioxide production rates in 1-MCP treated cherry tomatoes at the initial period (5~7 days) of storage appeared to be the main cause of quality maintenance. 1-MCP had an effect on the extension of shelf-life of cherry tomatoes at the P-LR and LR-R stage of development because of maintaining color, firmness and titratable acidity, especially P-LR was more effective stage than LR-R stage for 1-MCP treatment to preserve quality of cherry tomatoes according to the general appearance and the change rates of quality factors.

Effect of 1-Methylcyclopropene on the Quality of Cherry Tomato with Different Ripening Stage

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Effect of packaging film and storage temperature on quality maintenance of broccoli.

Effect of 1-Methylcyclopropene on the Quality of Cherry Tomato with Different Ripening Stage