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.

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 THE EFFECT OF CALCIUM ON PAPAYA FRUIT RIPENING

HortScience ◽  
1992 ◽  
Vol 27 (6) ◽  
pp. 679a-679
Author(s):  
Yunxia Qiu ◽  
Robert E. Paull
Keyword(s):  
Sodium Citrate ◽  
Chelating Agent ◽  
Fruit Color ◽  
Fruit Firmness ◽  
Ripe Fruit ◽  
Soil Fertilization ◽  
Color Development ◽  
Calcium Fertilization ◽  
K Fertilization

Over ripe and abnormally soft fruits occur often during papaya shipments to the mainland U.S.A. Calcium fertilization to the soil did not always increased Ca concentration in the mesocarp. Calcium plus K treatment was more effective at increasing the Ca concentration in the mesocarp than Ca treatment alone. Calcium and K fertilization did not affect the fruit color development. There was a positive correlation between mesocarp Ca concentration and ripe fruit firmness, with no relationship between K or Mg concentration and ripe fruit firmness. Vacuum infiltration with CaCl2, MgCl2, KCl to mesocarp plugs in vitro showed that Ca significantly delayed softening and reduced C2H4 production, and that MgCl2 and KCl also slowed the softening. Use of the chelating agent sodium citrate increased the rate of softening, probably, by removing Ca from the cell wall. We conclude that Ca is an important factor in fruit firmness and that the increase of Mg and K by infiltration has different effects on fruit firmness from that by soil fertilization.

scholarly journals Effect of Particle Film on Fruit Sunburn, Maturity and Quality of `Fuji' and `Honeycrisp' Apples

2002 ◽  
Vol 12 (1) ◽  
pp. 87-90 ◽  
Author(s):  
James R. Schupp ◽  
Esmaeil Fallahi ◽  
Ik-Jo Chun
Keyword(s):  
New York ◽  
Fruit Weight ◽  
Fruit Color ◽  
Agricultural Crops ◽  
Mineral Concentration ◽  
Color Development ◽  
Red Color ◽  
Fruit Maturity ◽  
Honeycrisp Apples

Studies were initiated in Idaho and New York to determine the effects of Surround, a kaolin clay particle film product recently labeled as a crop protectant for agricultural crops, on fruit maturity and quality of `Fuji' and `Honeycrisp' apples (Malus×domestica) and fruit mineral concentration of `Fuji' apples. Surround reduced fruit weight, red color, and the incidence of sunburn of `Fuji' apples in Idaho. Sunburn did not occur on `Honeycrisp' in the New York study. In that study, Surround had no effect on fruit weight or red fruit color when applied in May and June but reduced fruit weight and red color when applied later. The reduction in red color development observed in both `Fuji' and `Honeycrisp' was not related to mineral nutrients or to a delay in fruit maturity. Surround applications resulted in undesirable residues in the basin and in the cavity of harvested fruit that were not satisfactorily removed by brushing on a commercial packing line. While effective for reducing sunburn, Surround was ineffective for increasing red fruit color of apples.

scholarly journals Effects of Rowcover Microclimate on `Delicious' Apples

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 787C-787
Author(s):  
Dawn M. Gatherum ◽  
L. LaMar Anderson ◽  
Schuyler D. Seeley
Keyword(s):  
Canopy Temperature ◽  
Growing Season ◽  
Width Ratio ◽  
Great Length ◽  
Ripe Fruit ◽  
Hail Damage ◽  
Color Development ◽  
Red Color ◽  
Length Width ◽  
Bud Phenology

Plastic covers were placed over rows of `Delicious' apple trees/M.26 to test their effect on canopy temperature and hence on bud phenology and growing season duration. In 1992, plastic covers enclosed the treated plots to within 0.5 m of the soil and the tunnel ends were left open. Average daily temperatures within the rowcovers were 0.1C cooler in April, 0.2C warmer in May, and 0.1C cooler in July than uncovered canopy temperatures. In 1993, rowcovers completely enclosed the treated plots (both ends and sides); average daily temperatures within the enclosed plots were 1.6C warmer in April, 0.1C cooler in May, 0.2C cooler in June, and 1.3C cooler in July. There was no difference in the date of anthesis in 1992; however, within the complete enclosures in 1993, anthesis occurred 7 days earlier than in the uncovered plots. Apple weight and shape were comparable in 1992, but, in 1993, apples in the covered plots average 31.1 g more than fruit in the uncovered trees and had slightly great length/width ratio. Complete and uniform red color development did not occur either year under rowcovers. In addition, rowcovers prevented sunscald and hail damage, and reduced windfall of nearly ripe fruit.

scholarly journals COMPARISON OF METHODS FOR GASSING TOMATOES WITH ETHYLENE

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1081b-1081
Author(s):  
Sylvia M. Blankenship ◽  
Edward C. Sisler ◽  
Steven G. Russell
Keyword(s):  
Lycopersicon Esculentum ◽  
Fruit Color ◽  
Strong Preference ◽  
Comparison Of Methods ◽  
Lycopersicon Esculentum Mill ◽  
Color Development ◽  
Gas Cylinder

Mature green tomatoes (Lycopersicon esculentum Mill. cv. 674) were gassed with 160 to 275 μl/liter ethylene, depending upon the experiment, from either a Catalytic Generator or gas cylinder. Tomatoes were evaluated during subsequent ripening for fruit color development and taste. The combined results of two triangle difference taste tests indicated that the panel could tell a slight difference in taste of tomatoes based on gassing method. However, panelists did not reveal a strong preference for tomatoes from either method or consistently mention a certain characteristic that made the two groups of tomatoes different. Gas chromatographic analyses of the effluent from the Catalytic Generator indicated that several compounds other than ethylene were present.

scholarly journals Physiological Response of Tomato Fruit to Ethylene at High Temperature

HortScience ◽  
1996 ◽  
Vol 31 (4) ◽  
pp. 641c-641
Author(s):  
Michael T. Masarirambi ◽  
Jeffrey K. Brecht ◽  
Steven A. Sargent
Keyword(s):  
High Temperatures ◽  
Physiological Response ◽  
Tomato Fruit ◽  
Acc Oxidase ◽  
Ethylene Treatment ◽  
Green Fruit ◽  
Color Development ◽  
Red Color ◽  
Previously Treated ◽  
Treatment Concentration

Mature green fruit of `Agriset 761', `Colonial', `Sunny' and `Sunbeam' tomatoes were exposed to 100 ppm ethylene at 20, 25, 30, 35, or 40°C around 95% relative humidity (RH) for 24, 48, or 72 hours, then transferred to air at 20°C and 95% RH for ripening. There were few differences in ripening behavior in tomatoes exposed to ethylene at high temperatures (>30°C) for 24 hours compared to those treated at lower temperatures. However, increasing the duration of ethylene treatment at 35 or 40°C to 48 or 72 hours inhibited subsequent red color development, but prior exposure to ethylene at 30°C stimulated red color development. Ethylene production was inhibited after 48 or 72 hours at 40°C, but was stimulated by exposure to lower temperatures in the order shown: 35 > 30 > 25. During ripening, conversion of ACC to ethylene increased in fruit exposed to ethylene at 20 or 25°C but did not change in fruit from 30 or 35°C. ACC oxidase activity was lowest after exposure to 40°C. Untreated fruit ripened slowly and nonuniformly compared to those previously treated with 100 ppm ethylene. Increasing the ethylene treatment concentration to 1000 ppm did not alter the responses to high temperatures described above.

scholarly journals Inheritance of fruit color and pigment changes in a yellow tomato (Lycopersicon esculentum Mill.) mutant

1999 ◽  
Vol 22 (1) ◽  
pp. 101-104 ◽  
Author(s):  
Elizanilda R. do Rêgo ◽  
Fernando L. Finger ◽  
Vicente W.D. Casali ◽  
Antônio A. Cardoso
Keyword(s):  
Lycopersicon Esculentum ◽  
Fruit Ripening ◽  
Tomato Fruit ◽  
Fruit Color ◽  
Total Carotenoid ◽  
Wild Type ◽  
Reciprocal Crosses ◽  
Naturally Occurring ◽  
Red Color ◽  
F1 Generation

A naturally occurring yellow tomato fruit mutant cv. Santa Clara was reciprocally crossed with the red wild type, after which F1 plants were self pollinated or backcrossed with both parents. Plants from F1 generations produced all fruits with a homogeneous deep red color when ripe. F2 plants showed a 3:1 red:yellow segregation of fruit color, and 100% red when backcrossed with red wild type or 1:1 red:yellow segregation in backcrosses with the yellow mutant; hence, yellow fruit color was determined by a recessive allele. Based on reciprocal crosses, fruit color is unlikely to be determined by maternal genes. Accumulation of lycopene dropped by 99.3% and<FONT FACE="Symbol"> b</font>-carotene by 77% in ripe yellow fruits, compared to the red wild type. Leaf and flower chlorophyll and total carotenoid concentrations were not affected by the yellow mutation. However, the mutant fruit had a higher rate of chlorophyll degradation during fruit ripening, whilst fruit from the F1 generation showed lower rates of degradation, similar to that observed in red wild type fruits.

scholarly journals Heat Stress and Chilling Sensitivity of Tomato Fruit

HortScience ◽  
1997 ◽  
Vol 32 (3) ◽  
pp. 478B-478
Author(s):  
R.E. McDonald ◽  
T.G. McCollum ◽  
E.A. Baldwin
Keyword(s):  
Heat Treatment ◽  
Tomato Fruit ◽  
Chilling Temperature ◽  
Ripe Fruit ◽  
Color Development ◽  
Heat Treated ◽  
Red Color ◽  
Chilling Sensitivity ◽  
Time Required ◽  
Increasing Temperature

Mature green `Sunbeam' tomato fruit (Lycopersicon esculentum Mill.) were treated in water for 1 hr at 27 (ambient), 39, 42, 45, or 48°C, and then either ripened at 20°C (nonchilled) or stored at 2°C (chilled) for 14 days before ripening at 20°C. The most-effective heat treatment was 42°C, which reduced decay 67% in chilled fruit and 53% in nonchilled fruit. Heat treatment had no effect on time required to ripen the fruit. Red-ripe tomatoes had higher respiration rates and evolved more ethylene following nonchilling storage, but heat treatment had no effect on respiration or ethylene evolution. Red color development was enhanced by heat treatment, and inhibited by chilling. At red ripe, fruit were firmer as a result of storage at the chilling temperature, while heat treatment had no effect on firmness. Heat-treated fruit were preferred in terms of taste and texture over nontreated fruit in informal taste tests, with the exception of the 45°C treatment. With increasing temperature of heat treatment, there was increased electrolyte leakage following chilling storage. Of the 15 flavor volatiles analyzed, the levels of five were decreased with increasing temperature of heat treatment. Storage at the chilling temperature reduced the levels of six flavor volatiles. Prestorage heat treatments can reduce decay with only minimal adverse effects on tomato fruit quality.

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