Effect of 1-Methylcyclopropene on Chilling Injury of Tomato Fruit

ACTA HORTICULTURAE SINICA ›› 2011, Vol. 38 ›› Issue (2): 281-281–287.

• Vegetables • Previous Articles Next Articles

Effect of 1-Methylcyclopropene on Chilling Injury of Tomato Fruit

XIE Jing and LUO Zi-sheng*

（Department of Food Science and Technology，Zhejiang University，Hangzhou 310029，China）

Received:2010-11-24 Revised:2011-01-17 Online:2011-02-25 Published:2011-02-25
Contact: LUO Zi-sheng

Abstract

Abstract: In order to determine the effectiveness of 1-methylcyclopropene（1-MCP）on chilling injury and disease resistance of tomato fruit after cold storage. Green mature‘Zheza 205’tomato fruit was treated by 1 µL · L-1 1-MCP before being stored at 3 ℃ for 14 days then ripen at 20 ℃ for 16 days. The quality and physiology of tomato fruit were investigated. 1-MCP treatment not only promoted chilling injury and disease index，but also increased the activities of polyphenol oxidase and peroxidase. 1-MCP treatment retarded the peak of ethylene and the increase of lycopene，maintained higher content of titratable acidity and firmness. The activities of chitinase and β-1,3-glucanase were also inhibited by 1-MCP treatment. This study indicated that 1 µL · L-1 1-MCP delayed tomato fruit ripen，but promoted chilling injury and disease incidence，and showed that it could not be considered for commercial use in tomato fruit after cold storage.

Key words: tomato, storage, 1-methylcyclopropene, chilling injury, disease resistance

CLC Number:

S 641.2

XIE Jing and LUO Zi-sheng. Effect of 1-Methylcyclopropene on Chilling Injury of Tomato Fruit[J]. ACTA HORTICULTURAE SINICA, 2011, 38(2): 281-281–287.

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Effect of 1-Methylcyclopropene on Chilling Injury of Tomato Fruit

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