THE EFFECTS OF 1-METHYL CYCLOPROPENE ON THE PHYSICOCHEMICAL PROPERTIES OF TOMATO (RAPSONA CULTIVAR)

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MEHRZADI S.; MOHAMADI SANI A.

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Journal: Journal of Food Technology and Nutrition Year:2015 | Volume:12 | Issue:4 (48) Page(s): 85-100

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Title

THE EFFECTS OF 1-METHYL CYCLOPROPENE ON THE PHYSICOCHEMICAL PROPERTIES OF TOMATO (RAPSONA CULTIVAR)

Author(s)

MEHRZADI S. | MOHAMADI SANI A. | Issue Writer Certificate

Keywords

1-MCPQ2

PHYSICOCHEMICAL PROPERTIESQ2

TOMATOQ2

WASTEQ2

Abstract

Introduction: TOMATO is an important economical vegetable crop in Iran. Approximately 30% of the crop is lost during the harvest to consumption chain. The high generation of ethylene production in TOMATO is the main reason. In this study we investigate and evaluate the effect of different concentrations of MCP on the PHYSICOCHEMICAL PROPERTIES of this popular vegetable product.Materials and Methods: The Respona cultivator was selected from a farm in the city of Asadabad. TOMATOes were collected at the point of colour change. TOMATOes were treated with 1-MCP at different concentrations (0.35, 0.70, 1.00 and 1.35 ml/L) for the period of 12 and 24 hours and during storage for 4 weeks at 12±2 with relative humidity of 85-90% were examined for total soluble solid, total acidity, colour and ethylene concentration. This examination was carried out in a completely randomized design in triplicate order. The statistical analyses were carried out using SPSS software.Results: The results indicated that 1-MCP had significant effect (p<0.05) on the total soluble solid percent, acidity, colour and ethylene concentration. 1-MCP solution at concentrations of 1.0 and 1.351 ml/L had the highest effect in the prevention of increased Brix of TOMATOes. Ethylene concentration was decreased for all the samples as compared to the control and reductions were proportional to the increased concentrations of 1-MCP. 1-MCP also caused decreases in the acidity and colour.Conclusion: The results showed the significant effect of MCP (p<0.05) on the soluble solids, acidity, color and accumulation of ethylene concentration.

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APA: Copy

MEHRZADI, S., & MOHAMADI SANI, A.. (2015). THE EFFECTS OF 1-METHYL CYCLOPROPENE ON THE PHYSICOCHEMICAL PROPERTIES OF TOMATO (RAPSONA CULTIVAR). JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 12(4 (48)), 85-100. SID. https://sid.ir/paper/143277/en

Vancouver: Copy

MEHRZADI S., MOHAMADI SANI A.. THE EFFECTS OF 1-METHYL CYCLOPROPENE ON THE PHYSICOCHEMICAL PROPERTIES OF TOMATO (RAPSONA CULTIVAR). JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2015;12(4 (48)):85-100. Available from: https://sid.ir/paper/143277/en

IEEE: Copy

S. MEHRZADI, and A. MOHAMADI SANI, “THE EFFECTS OF 1-METHYL CYCLOPROPENE ON THE PHYSICOCHEMICAL PROPERTIES OF TOMATO (RAPSONA CULTIVAR),” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 12, no. 4 (48), pp. 85–100, 2015, [Online]. Available: https://sid.ir/paper/143277/en

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