Influences of 1-MCP on AC Tomato Fruit Softening

Ling Li; Rui Wang; Yu Hui Cao; Zheng Liu; Tie Ling Liu

doi:10.4028/www.scientific.net/AMR.1033-1034.696

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 1033-1034Influences of 1-MCP on AC Tomato Fruit Softening

Influences of 1-MCP on AC Tomato Fruit Softening

Abstract:

The influences of 1-MCP on AC tomato fruit softening were investigated. Ethylene production, flesh firmness, protopectin content, soluble pectin content and polygalacturonase (PG) activity were used to evaluate the quality of tomato fruit. It was shown that 1.0 and 1.5 μL/L 1-MCP treatment significantly decreased the levels of ethylene production, and inhibited flesh firmness and protopectin content decline and polygalacturonase activity increase. At last, it was concluded 1.0 μL/L 1-MCP treatment on AC tomato fruit was the best determining economy.

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Periodical:

Advanced Materials Research (Volumes 1033-1034)

Pages:

696-699

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.1033-1034.696

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Online since:

October 2014

Authors:

Ling Li, Rui Wang, Yu Hui Cao, Zheng Liu, Tie Ling Liu*

Keywords:

1-MCP, Polygalacturonase Activity, Softening, Tomato Fruit

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