scholarly journals 534 1-Methylcyclopropene Extends Shelf Life of Tomato at All Stages of Maturity

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 538A-538
Author(s):  
Nazir A. Mir ◽  
Najma Khan ◽  
Randolf M. Beaudry
Keyword(s):  
Shelf Life ◽  
Ethylene Production ◽  
Color Change ◽  
Single Application ◽  
Color Development ◽  
Red Color ◽  
Hue Angle ◽  
Application Potential

The effects of 1-MCP on ripening and shelf life in fruit of five classes of maturity (1, mature green; 2, turning; 3, half-ripe; 4, ripe; and 5, over-ripe) of `Plum' tomato (Lycopersicon × esculentum, Mill) at 22 °C were evaluated. 1-Methylcylopropene (1-MCP) reduced the rate of red color development in fruit of all maturity classes. However, the effect was more discernable in fruit with higher hue angle value. Single application of 1-MCP delayed the color development by 10 days. While a second application of 1-MCP at day 10 delayed color development by another 10 days for mature green tomatoes, it did not influence the color change in all other classes of maturity. The effects of 1-MCP on firmness loss were similar to color development. Compared to the control, 1-MCP reduced the ripening-related rate of respiration by approximately 40%. Contrary to this, ethylene production was not affected by 1-MCP application. Potential exists to use 1-MCP in tomato to reduce ethylene-associated changes in texture and color.

scholarly journals 573 Enhancing Red Color Development Without Over-ripening Apples by AVG (Aminoethoxyvinylglycine) Followed by Ethephon Treatment

HortScience ◽  
2000 ◽  
Vol 35 (3) ◽  
pp. 495A-495
Author(s):  
Zhenyong Wang ◽  
David R. Dilley
Keyword(s):  
Shelf Life ◽  
Ethylene Production ◽  
Biosynthetic Pathway ◽  
Color Development ◽  
Life Evaluation ◽  
Red Color ◽  
Endogenous Ethylene ◽  
Ethephon Treatment ◽  
And Control

AVG applied alone to `Gala' and `Jonagold' apples delayed maturity and the onset of the ethylene climacteric and delayed red color development. AVG followed by ethephon delayed maturity and the onset of the ethylene climacteric, but promoted red color development of both cultivars. Ethephon applied alone advanced maturity, ethylene production, ripening, and red color development compared to AVG alone. In other studies, the ripening-related effects of these treatments were reflected in the storability of fruit in CA storage. AVG - and AVG + ethephon-treated fruit were still at preclimacteric ethylene levels after 6 months in CA storage, with excellent retention of flesh firmness and shelf-life, while ethephon and control fruits had significantly higher ethylene levels and softened more during storage and shelf-life evaluation. Collectively, our results indicate that an ethephon application following AVG treatment may be useful to overcome the delay of red color development of apples treated with AVG only and that this can be achieved without overly stimulating fruit ripening. Thus, a once-over harvest of `Gala' and `Jonagold' apples may be achieved with a significant reduction in harvest costs. We attribute the promotion of red color development of apples receiving AVG treatment with a follow-up application of ethephon to the action of ethylene temporally-released from ethephon stimulating the development of the anthocyanin biosynthetic pathway, while AVG inhibits the development of the endogenous ethylene climacteric. Inhibiting endogenous ethylene production delays fruit from producing their own ethylene. We attribute maturation uniformity to the action of AVG allowing the less mature fruits to gain maturity while slowing maturity development of the more mature fruits. Improved storability of AVG + ethephon-treated fruit is attributed to the same ethylene-related phenomena.

scholarly journals Inhibiting Tomato Ripening with 1-Methylcyclopropene

2004 ◽  
Vol 129 (1) ◽  
pp. 112-120 ◽  
Author(s):  
Nazir Mir ◽  
Mauricio Canoles ◽  
Randolph Beaudry ◽  
Elizabeth Baldwin ◽  
Chhatar Pal Mehla
Keyword(s):  
Lycopersicon Esculentum ◽  
Color Change ◽  
Fruit Color ◽  
Single Application ◽  
Ripe Fruit ◽  
Green Fruit ◽  
Titratable Acid ◽  
Color Development ◽  
Red Color ◽  
The Relationship

The capacity for 1-methylcyclopropene (1-MCP) to inhibit color change and firmness loss and alter aroma profiles for tomato (Lycopersicon esculentum Mill.) fruit was evaluated as a function of 1-MCP concentration, multiple and continuous applications, and stage of ripeness. In addition, the relationship between external and internal fruit color and firmness was determined. 1-MCP reduced the rate of red color development in fruit of all stages of ripeness. A single application of 1-MCP delayed color development by ≈ days. A second application of 1-MCP 10 days after first treatment additionally delayed color development of mature green fruit by another 8 to 10 days. Continuous 1-MCP application completely inhibited color development of breaker and half-ripe fruit for the duration (34 days) of application, but only partially inhibited firmness loss. When fruit at 50% color development were treated with 1-MCP, gel color development tended to lag behind the external fruit color change compared to nontreated fruit. Some aroma volatiles were affected by 1-MCP applied at the mature green and breaker stages, but the effect was relatively minor; 1-MCP did not affect sugar or titratable acid levels in these fruit. Collectively, the data indicate 1-MCP caused minor shifts in the quality attributes of locule color, aroma, and firmness relative to external color, which may reduce the value of this treatment, but benefits accrued by slowed firmness loss and color development may afford sufficient compensation to make 1-MCP application commercially feasible.

Timing of postharvest 1-methylcyclopropene treatment affects Bartlett pear quality after storage

2011 ◽  
Vol 91 (5) ◽  
pp. 853-858 ◽  
Author(s):  
Jennifer DeEll ◽  
Behrouz Ehsani-Moghaddam
Keyword(s):  
Shelf Life ◽  
Fruit Quality ◽  
Cold Storage ◽  
Ethylene Production ◽  
Marked Reduction ◽  
Quality Attributes ◽  
Fruit Softening ◽  
Treatment Timing ◽  
Color Development ◽  
Yellow Color

DeEll, J. R. and Ehsani-Moghaddam, B. 2011. Timing of postharvest 1-methylcyclopropene treatment affects Bartlett pear quality after storage. Can. J. Plant Sci. 91: 853–858. This study investigated the effects of postharvest 1-methylcyclopropene (1-MCP) treatment timing on the ripening and physiological disorders of Bartlett pears during cold storage and subsequent shelf-life. Pears were held for 1, 3 or 7 d at 3°C after harvest and then treated with 0.3 µL L−1 1-MCP for 24 h at 3°C. Fruit quality attributes were evaluated after 4 mo of cold storage at 0.5°C, plus 1 to 11 d at 22°C. All 1-MCP treatments reduced ethylene production, as well as delayed fruit softening and yellow color development. However, the most substantial benefit of 1-MCP observed was the marked reduction in disorders, especially senescent scald and internal breakdown. The results suggest that 1-MCP treatment 3 d after harvest provided the best balance of reduced disorder development during storage and the ability of Bartlett pears to soften adequately thereafter. Fruit treated with 1-MCP at 1 d after harvest did not soften as much as those treated 3 or 7 d after harvest, while treatment after 7 d provided less control of disorders than treatment after 1 or 3 d.

scholarly journals Iron, Iodine and Selenium Effects on Quality, Shelf Life and Microbial Activity of Cherry Tomatoes

2018 ◽  
Vol 46 (2) ◽  
pp. 388-392 ◽  
Author(s):  
Mohammad Z. ISLAM ◽  
Mahmuda A. MELE ◽  
Jun P. BAEK ◽  
Ho-Min KANG
Keyword(s):  
Shelf Life ◽  
Microbial Activity ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Harvest Time ◽  
Color Development ◽  
Selenium Treatment ◽  
Assess Quality ◽  
Cherry Tomatoes

Tomatoes have high nutritional and economical value and its deterioration start after harvest. They need proper treatments to increase and maintain quality as well as shelf life. The objective of this study was to determine the effect of iron, iodine and selenium on quality, shelf life and microbial activity of cherry tomatoes. Iron (1 mg/L), iodine (1 mg/L) and selenium (1 mg/L) were supplied with nutrient solution for five weeks prior to harvest. Then, cherry tomatoes were stored at  5 °C to assess quality, shelf life and microbial activity. The highest Ca content (p < 0.05) revealed in selenium-treated cherry tomatoes. Lower respiration and ethylene production were showed in selenium-treated cherry tomatoes both harvest time and after storage compared with iron and iodine treatments. At harvest time and after storage, the respiration were 1.29 (p < 0.05) and 0.62 mL/kg/hr (p < 0.01), respectively in selenium-treated cherry tomatoes. Moreover at harvest time and after storage in selenium-treated cherry tomatoes, the ethylene production was 2.11 and 0.87 μL/kg/hr (p < 0.01), respectively. The lowest fresh weight loss, the longest shelf life (p < 0.01), the least fungal incidence rate and microbial activities were found in selenium-treated cherry tomatoes. The longest shelf life of selenium-treated cherry tomatoeswas 22 days. Selenium-treated cherry tomatoes’ firmness increased (16.82N) at harvest time (p < 0.05) and it was significantly retained (12.70N) after storage (p < 0.01). Color development and lycopene content were more suppressed by selenium treatment after storage than iron and iodine treatments. Titratable acidity, vitamin C and soluble solids increased in selenium-treated cherry tomatoes after storage. Based on results, selenium-treated cherry tomatoes have significant potential to increase and maintain quality and shelf life.

scholarly journals Fruit Ripening and Quality of Experimental and Commercial (rin and nor) Tomato Hybrid Lines

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 688a-688
Author(s):  
J. Siller-Cepeda ◽  
C. Peiro ◽  
M. Bez ◽  
M. Muy ◽  
E. Araiza ◽  
...  
Keyword(s):  
Shelf Life ◽  
Fruit Ripening ◽  
Color Development ◽  
Physical Chemical ◽  
Commercial Line ◽  
Acid Ratio ◽  
Red Color ◽  
New Varieties ◽  
Hybrid Lines

Sinaloa tomato growers continuously evaluate new varieties, looking for better quality and long shelf life. Mutant fruit with the genes rin and nor offers both possibilities when crossed with normal fruit. Our study presents results of 16 tomato hybrid lines harvested from the field at the “turning” stage and stored under simulated marketing conditions (20°C and 80% RH). Twelve experimental hybrids were from the rin type, one from the nor type, two commercial hybrids were normal, and one commercial line from the rin type. Sampling was done every 2 days up to 16 days. Evaluations done included physical, chemical, and physiological determinations. Line S69 (nor type) had higher firmness compared to the others, while normal lines (S121 and S123) were the softest. S69 was the only hybrid that did not completed a red external color development. Experimental lines of the rin type presented acceptable development of red color, however, only normal lines (S121 and S123) reached the characteristic red color of tomato. Lines of the rin type (S172 and S200) lost more weight during marketing than normal ones. Pulp pH was higher on the experimental rin lines than on the commercial ones (BR84, S121 and S123). Not difference on the sugar: acid ratio among the lines was found. Only normal lines showed a climateric CO2 and C2H4 peak.

scholarly journals Ripening Associated Red Color Development Masks Sunburn Browning in Apple Peel

HortScience ◽  
2015 ◽  
Vol 50 (6) ◽  
pp. 814-818 ◽  
Author(s):  
Brian Makeredza ◽  
Helen Marais ◽  
Michael Schmeisser ◽  
Elmi Lötze ◽  
Willem J. Steyn
Keyword(s):  
Comparative Studies ◽  
Photochemical Efficiency ◽  
Anthocyanin Accumulation ◽  
Color Development ◽  
Black Spots ◽  
Apple Peel ◽  
Red Color ◽  
Golden Delicious ◽  
Hue Angle ◽  
Fruit Surface

Red color development toward harvest may conceal superficial blemishes such as sunburn browning in apple peel. Masking of sunburn may result in the underestimation of sunburn incidence in full red and blushed cultivars and may result in inaccurate assessments of sunburn susceptibility of various cultivars. However, anthocyanin accumulation may potentially also increase sunburn by decreasing the albedo and thereby increasing the fruit surface temperature (FST). Conversely, it has been proposed that anthocyanins may protect peel against photothermal stress. We assessed the effect of anthocyanin accumulation on the visible sunburn incidence in two trials. In the first trial, hue angle, blush coverage, sunburn incidence, and sunburn severity were assessed on fully exposed apples of the green cultivars, Granny Smith and Golden Delicious, as well as the blushed cultivars, Royal Gala, Fuji, Braeburn, and Cripps' Pink, and the full red cultivar Topred, a month before harvest and again at harvest. Increases in sunburn toward harvest were greater in green than in red and blushed cultivars. Accumulation of anthocyanins seemed to decrease the conspicuousness of sunburn browning, which is a superficial form of sunburn while sunburn necrosis, which manifests as sunken black spots, was not masked by anthocyanins. In the second trial, ‘Granny Smith’, ‘Fuji’, and ‘Cripps’ Pink’ apples with moderate sunburn browning, sunburn necrosis, or no sunburn were tagged 1 month before the expected harvest date. Sunburn browning was apparent and significantly increased in severity in ‘Granny Smith’ while the severity of visible sunburn browning symptoms decreased in ‘Fuji’. Sunburn severity increased at the same level in the control and sunburn browning ‘Cripps’ Pink’ fruit. Measurement of maximal photochemical efficiency of the originally undamaged apples and the sunburn browning treatment indicated comparable damage levels in the peel of the sunburn browning treatment in all three cultivars. No masking of sunburn necrosis occurred. Our data thus provide clear evidence that anthocyanin accumulation masks sunburn browning in blushed and red cultivars, but does not seem to increase the susceptibility or protect these cultivars from sunburn damage. The incidence of sunburn browning is likely to be underestimated in red and blushed cultivars, with compounding effects on comparative studies of sunburn susceptibility between cultivars and sunburn physiology.

scholarly journals Aminoethoxyvinylglycine, Combined with Ethephon, Can Enhance Red Color Development without Over-ripening Apples

HortScience ◽  
2001 ◽  
Vol 36 (2) ◽  
pp. 328-331 ◽  
Author(s):  
Zhenyong Wang ◽  
David R. Dilley
Keyword(s):  
Shelf Life ◽  
Ethylene Biosynthesis ◽  
Fruit Maturation ◽  
Flesh Firmness ◽  
Growing Seasons ◽  
Color Development ◽  
Life Evaluation ◽  
Commercial Harvest ◽  
Red Color ◽  
Subsequent Application

AVG, as ReTain™, an inhibitor of ethylene biosynthesis, was used alone or with a subsequent application of ethephon (Ethrel™), an ethylene-releasing chemical, to determine if red color development could be enhanced without over-ripening `Gala' and `Jonagold' apples. Treatments included: 1) AVG alone; 2) AVG followed by ethephon; 3) ethephon alone; and 4) control. Silwet L-77 surfactant was included in all treatments. Application of AVG delayed the onset of the ethylene climacteric and red color development of both cultivars. Application of AVG followed by ethephon similarly delayed the onset of the ethylene climacteric, but red color development at the commercial harvest date was only marginally reduced or not affected. The results were similar in both 1998 and 1999, although environmental stress during the growing seasons differed (1998—heat; 1999—moderate temperatures). The delay of fruit maturation and ripening observed at harvest following AVG +/- ethephon treatments improved storability of fruit in controlled atmosphere (CA) storage, as demonstrated by low internal ethylene levels after storage, and high retention of flesh firmness and shelf-life, while control fruit and those treated only with ethephon entered the ethylene climacteric during storage, and flesh firmness subsequently declined during shelf-life evaluation. Chemical name used: aminoethoxyvinylglycine (AVG).

scholarly journals Postharvest Irradiation Enhances Anthocyanin Synthesis in Apples But Not in Pears

HortScience ◽  
2001 ◽  
Vol 36 (4) ◽  
pp. 738-740 ◽  
Author(s):  
Evelyn Marais ◽  
Gerard Jacobs ◽  
Deirdre M. Holcroft
Keyword(s):  
High Pressure ◽  
Pyrus Communis ◽  
Anthocyanin Synthesis ◽  
Color Development ◽  
Red Color ◽  
Anthocyanin Concentration ◽  
Hue Angle

`Cripps' Pink' apples (Malus ×domestica Borkh.) subjected to 72 hours of postharvest irradiation developed a better red blush with high pressure sodium (HPS) (hue angle 56.5°) than with UV-B plus incandescent (UVB+I) lamps (hue angle 70.7°). Only HPS lamps were used in subsequent experiments. The increase in red color (hue angle decrease of 14.9°) in `Braeburn' apples held at -0.5 °C for 8 weeks prior to treatment was smaller than in fruit stored for 4 weeks (hue angle decrease of 23°). No increase in color or anthocyanin concentration was observed in `Forelle' pears (Pyrus communis L.) that were similarly treated. `Forelle' pears were harvested with or without attached stem and leaves to determine whether precursor availability restricted postharvest color development. Fruit were irradiated with HPS at 20/20 °C and 20/6 °C (day/night) for 168 hours. The absence of leaves hastened the decrease in hue angle, but this was due to yellowing and not to development of red blush. Since `Forelle' pears showed no response to light after harvest, two fully red cultivars, Bon Rouge and Red Anjou, were irradiated with HPS lamps for 72 hours. Hue angle was not affected by irradiation. Thus, anthocyanin synthesis was stimulated by postharvest irradiation with HPS lights in apples, but not in pears.

scholarly journals AMINOETHOXYVINYLGLYCINE AND FOLIAR ZINC TREATMENTS PLAY A KEY ROLE IN PRE-HARVEST DROPS AND FRUIT QUALITY ATTRIBUTES OF ‘WILLIAM’S PRIDE’ APPLE

2019 ◽  
Vol 18 (2) ◽  
Author(s):  
Burhan Ozturk ◽  
Kenan Yıldız ◽  
Halil Erdem ◽  
Orhan Karakaya ◽  
Ahmet Ozturk
Keyword(s):  
Antioxidant Activity ◽  
Skin Color ◽  
Total Phenolics ◽  
Soluble Solids ◽  
Ethylene Synthesis ◽  
Ethylene Concentration ◽  
Color Development ◽  
Red Color ◽  
Hue Angle ◽  
Solids Content

Effects of pre-harvest aminoethoxyvinylglycine (AVG, 250 mg L–1) and zinc (0.3% ZnSO4) treatments on pre-harvest fruit drops, internal ethylene concentration (IEC), flesh firmness, color characteristics (L*, chroma and hue angle), soluble solids content (SSC), acidity, total phenolics, antioxidant activity, flesh and leaf micronutrients and macronutrients of ‘William’s Pride’ apples, were investigated in this study. AVG was sprayed 4 weeks before the anticipated harvest date and Zn was sprayed when the fruits reached the size of a walnut. As compared to the control, both the single AVG and zinc treatments significantly reduced the pre-harvest drops. However, combined AVG + Zinc treatments were found to be more effective in reducing the pre-harvest drops. At the last measurement date (15th of August), 60% fruit drop was measured in control, but 22% in AVG + Zinc treatment. AVG and AVG + Zinc treatments reduced ethylene synthesis. On the other hand, single zinc treatments stimulated ethylene synthesis. AVG treatments retarded red skin color development, but zinc treatments again stimulated red color development. As compared to the control and single zinc treatments, AVG-treated fruits had greater firmness and acidity values, but lower SSC values. While AVG treatments increased the total phenolics and antioxidant activity, zinc treatments decreased these attributes. As compared to the control, zinc treatments significantly increased flesh Cu, N, P and K contents and leaf Mn, N and P contents. Based on present findings, it was concluded that AVG could be used as an efficient tool to reduce the pre-harvest drops in apples.

scholarly journals Ethylene Biosynthesis and Fruit Color Development in `Pink Lady' Apples during Growth and Maturation

HortScience ◽  
2004 ◽  
Vol 39 (4) ◽  
pp. 762C-762
Author(s):  
Suparna Whale* ◽  
Zora Singh ◽  
John Janes
Keyword(s):  
Respiration Rate ◽  
Ethylene Production ◽  
Ethylene Biosynthesis ◽  
Steady Increase ◽  
Anthocyanin Content ◽  
Total Anthocyanin ◽  
Color Development ◽  
Linear Relationships ◽  
High Respiration Rate ◽  
Hue Angle

Growth and maturation of `Pink Lady' (Malus domestica Borkh.) apples with special emphasis on ethylene biosynthesis and color development were monitored in Western Australia during 2002-2003. Changes in fruit growth, respiration rate, ethylene production, anthocyanin accumulation and development of red blush were evaluated between 60 days after full bloom (DAFB) and commercial harvest (191DAFB). Fruit diameter, length and fresh weight showed the typical single sigmoid growth curve, with linear increases until 158 DAFB. High respiration rate and ethylene production were recorded 60 DAFB followed by rapid decrease until 144 DAFB and then a steady increase, which peaked between 172 and 179 DAFB. Red blush on the fruit surface showed steady increase from 167 DAFB and corresponded to concomitant decrease in hue angle. Total anthocyanin increased from 167 DAFB till harvest and synchronized with increasing ethylene and maturity of apples. There were significant (P ≤ 0.001), direct linear relationships between ethylene production and total anthocyanin (r = 0.63, y = 7.6032x + 2.4756), total anthocyanin and red blush (r = 0.74, y = 0.5082x -1.54). Significant (P ≤ 0.001) negative direct linear relationships between total anthocyanin and hue angle (r = -0.89, y = -0.5973x + 110.14), and ethylene and hue angle (r = -0.69, y = -5.37x + 109.60) were recorded. Increasing anthocyanin content and red blush also coincided with decreasing daily temperatures in the orchard. Reduction in fruit firmness and acidity and increase in TSS from 167DAFB were good indicators of advancing maturity of apples. Our experimental results indicate that red blush in `Pink Lady' apples develops a few weeks before harvest and is regulated by ethylene biosynthesis and temperature.

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