Journl of Hortiulturl Reserh, vol. (): -6 DOI:.78/johr-- EFFECT OF -MCP TREATMENT ON STORAGE POTENTIAL OF TOMATO FRUIT Ann WRZODAK *, Mrek GAJEWSKI Reserh Institute of Hortiulture, Konstytuji Mj /, 96- Skierniewie, Polnd Wrsw University of Life Sienes SGGW, Deprtment of Vegetle nd Mediinl Plnts, Nowoursynowsk 9, -776 Wrszw, Polnd Reeived: Septemer ; Aepted: Novemer ABSTRACT Tomto fruit v. Fustine F were hrvested t mture green nd full-red stges nd treted with or µl l - of -methylylopropene (-MCP) t C nd 8-9% RH, for hours to investigte the ility to dely ripening. Treted nd ontrol fruit were stored t. nd C nd 8-9% RH. Ethylene prodution, rte of respirtion, weight loss, mrket vlue nd storge life were determined fter -week storge. Exposure of tomto fruit to -MCP redued ethylene prodution nd respirtion rte of the fruit hrvested t mture-green nd full-red stges of mturity. Storge life nd mrket vlue of tomto fruit depended on the tretment with -MCP, stge of mturity nd storge temperture. Untreted fruits were hrterized y the shortest storge life in omprison with the fruit treted with -MCP. The lowest mrket vlue ws oserved for tomto fruit hrvested s mture green, untreted with -MCP nd stored t C. Tretment of tomto fruit with -MCP resulted in the redution of nturl weight loss during storge. These results suggest tht -MCP tretment n e used in ommeril storge nd trding system for tomtoes due to its ility to dely fruit ripening. Key words: tomto fruit, -methylyklopropene, ethylene, storge potentil INTRODUCTION Qulity of tomto fruit during storge depends on mny ftors suh s ultivtion methods, posthrvest hndling, ultivr, stge of mturity t hrvest. In Polnd, in ommeril field prodution of tomtoes for onsumption during summer nd utumn, interest in growing tomto plnts t stkes hs een inresing (Suszyn 6). Storge temperture is the most importnt ftor for the post-hrvest life of the fruit (Mostofi & Toivonen 6). The most pproprite temperture for storge of tomto fruit hrvested t the mturegreen stge is.- C (Admiki 99; Cstro et l. ; Gjewski ). Red tomtoes n e stored t temperture of 6-8 C, ut onsiderly shorter thn the mture-green ones. -Methylylopropene (-MCP) rdilly inhiits ripening of tomto fruit. The inrese in ethylene prodution nd internl ethylene onentrtion ssoited with the limteri stge of ripening re delyed y -MCP tretment (Hoeerihts et l. ; Krmmes et l. ; Opiyo & Ying ). Other ripening proesses tht re inhiited inlude respirtion (Colleli et l. ; Wills & Ku ), olor hnge nd softening (Mir et l. ; Mostofi et l. ; Opiyo & Ying ). Generlly, -MCP tretment influenes physiohemil hnges of tomto fruit, s well s redution in dey, weight loss nd extends storge life of the fruit (Blnkenship & Dole ). The ojetive of the present study ws to exmine the effets of -MCP tretment on ethylene prodution, rte of respirtion nd storge life of tomto fruit stored t two tempertures. C nd C. *Corresponding uthor: e-mil: nn.wrzodk@inhort.pl Downlod Dte //8 : PM
A. Wrzodk, M. Gjewski MATERIALS AND METHODS In the experiment onduted in the two growing sesons (8 nd 9), tomto fruit (Lyopersion esulentum Mill.) v. Fustine F (Syngent Seeds, Ltd., Hollnd; TmVF N) were used. The ultivr hs ommeril vlue, reommended for growing t stkes in the open field prodution. Stndrd ultivtion prties, suh soil prepring, plnting nd plnt protetion, were pplied for the rop in vegettion periods. The fruit for the experiment were hrvested t mture green (MG) nd full-red (R) stges (st nd 6th mturity stges, ording to USDA lssifition). Fruit of the sme size nd shpe without defets or diseses, without lyx, were seleted for the experiment. Prior to storge, the fruit were wshed in wter, then dipped in n queous solution of sodium hypohlorite (.%) for disinfetion nd susequently dried efore eing pled in storge oxes. Eh tretment ws mde up in four replitions, onsisting of fruit in eh. Three-wy nlysis of vrine in ompletely rndomized design ws rried out. Gseous -MCP ws prepred from Smrt- Fresh TM (AgroFresh In.) ommeril powder (.% of tive ingredient). SmrtFresh TM ws pplied on the dy of hrvest for eh stge of mturity, in speil ir-tight steel ontiners (pity of m ) pplying. nd. μl l - of -MCP for h, t the temperture of C nd 8-9% RH. Control fruit were kept under similr onditions, ut without -MCP tretment. After tretment, the fruit were stored for weeks t. C or C, nd 8-9% RH in ir in the drk. After the storge, the following qulity ttriutes were determined: weight loss (in %); fruit mrket vlue in -9 point grding sle, ording to Admiki (99), Getinet et l.(8) nd Telefer et l. (7); where 9 = the highest qulity, 7 = good, = stisftory, = poor (i.e. no mrket nd onsumption vlue), = very d. The oservtions onerning the mrket vlue of the fruit were rried out t three-dy intervls, while removing fruit with diseses symptoms. Storge potentil ws determined s the numer of dys from the time of rehing full mturity until otining the mrket vlue sore of (limit of mrketility) nd the mrket vlue (poor). Respirtion rte ws determined on the sis of CO prodution. Tomto fruit (smples of kg) were put to glss jrs (volume of L eh) with lids, equipped with vlves enling tking smll ir smples from the jrs to nlyze. After hours of keeping the fruit t the temperture of C, the CO onentrtion (in v.v. %) in the jrs ws mesured using gs nlyzer COMBO 8 (Dvid Bishop Instr., UK). The mesurements were done in lortory, t room temperture ( C), in three replites. The dt otined were used to lulte CO prodution, whih ws expressed in ml CO kg - h -. To determine ethylene prodution, the sme method s ove ws pplied. Ethylene onentrtion in the jrs (in ppm) ws mesured with ICA 6 ethylene nlyzer (ICA Instruments, USA) nd expressed s µl C H kg - h -. For the nlysis of vrine, Sttisti ver. softwre with three-ftor ANOVA ws pplied (ftor A - stge of mturity, B tretment with - MCP, C storge temperture). Men vlues were ompred using the Tukey s HSD test t the signifine level of p =.. RESULTS AND DISCUSSION If we ompre the respirtion rte for the tomto fruit efore nd fter storge, it n e seen tht the rte deresed mrkedly for the fruit kept t C (Fig. ). However, for the fruit stored t. C only smll hnges in respirtion rte ws oserved, in generl. This phenomenon ould e explined y fster ripening of the fruit kept t the higher temperture, whih used fster entry into the lower point on limteri urve. As the onfirmtion of this sttement, we n point out tht fruit of non-limteri tomto ultivr LSL showed quite different retion of storge temperture on respirtion rte, nd the respirtion t C ws higher thn t C (our own dt, unpulished yet). The other reson n e due to therml shok s the fruit stored for long period t. C in storge hmer were trnsferred for the mesurement to the lortory ondition ( C). Respirtion rte of the fruit during the storge period differed in reltion to the tretment. Generlly, the ontrol tomtoes produed more CO ompred to the - MCP treted smples. As it n e seen in Fig., Downlod Dte //8 : PM
ml CO kg The untpped potentil of plnt thin ell lyers the highest respirtion rte ws noted efore storge for the ontrol fruit of oth stges of mturity (. nd.6 ml CO kg - h - ) nd fter storge t. C (.9 nd. ml CO kg - h - ). The rte of respirtion ws minly dependent on -MCP tretment. However, stge of mturity nd storge temperture lso showed signifint influene on the rte of respirtion. Pngriun & Irving () showed tht tomto slies t the pink mturity stge treted with -MCP t. μl l - onentrtion were hrterized y redued res- pirtion rte fter one dy of storge ompred with the ontrol fruit. As it ws lredy pointed out ove, our results showed tht the mturegreen nd full-red tomtoes stored t. C were hrterized y higher prodution of CO ompred with the fruit stored t C. The lowest rte of respirtion ws oserved for the untreted tomto fruit fter storge t C, regrdless of the stge of mturity (.9 ml CO kg - - h for mture-green nd.6 ml CO kg - h- for fullred fruit). - h - 8 6 ontrol. µl L-. µl L- ontrol. µl L-. µl L- mture green full-red efore storge fter storge t. C fter storge t ºC Fig.. Effet of tretment with -MCP on rte of respirtion for tomto fruit v. Fustine F during storge t. nd C in 9 (ml CO kg - h - ). LSD. A B C =.9 Tomto, s well s other limteri fruits, is hrterized y rise in ethylene prodution, rehing the limteri pek (Leliévre et l. 997). Low temperture during the storge is not suffiient to inhiit ethylene prodution nd the relted ripening proesses, so there is onsequently need to hve new tools to inhiit nd/or to dely ethylene prodution. In our experiment, the tretment with -MCP resulted in derese of ethylene prodution of the tomto fruit hrvested t oth stges of mturity (Fig. ). Initil ethylene prodution of the mturegreen hrvested fruit ws lower thn for the full-red fruit. After weeks of storge of the tomto fruit t oth tempertures, ethylene prodution for the mture-green ones ws still lower thn for the full-red fruit. The results showed lower prodution of ethylene for the fruit stored t C thn t. C. The resons of this phenomenon ould e the sme s for respirtion rte reltionship, whih is explined ove. The highest ethylene prodution t. C ws noted for the mture-green tomto fruit untreted with -MCP (. µl C H kg - h - ), nd the lowest for the mture-green fruit treted with -MCP fter storge t C (.9 µl C H kg - h - ).This is in greement with Wills & Ku () report. The uthors oserved positive effet of the tretment with -MCP for fully ripe tomto fruit v. Clrion fter storge for dys t C on redution of ethylene prodution. However, Hoeerihts et l. () found no effet of -MCP tretment on ethylene prodution for full-red tomto fruit v. Pris during storge t C. Downlod Dte //8 : PM
% % % % µl C H kg A. Wrzodk, M. Gjewski - h -, efore storge fter storge t. C fter storge t ºC,, ontrol. µl L-. µl L- ontrol. µl L-. µl L- mture green full-red Fig.. Effet of tretment with -MCP on ethylene prodution for tomto fruit v. Fustine F during storge t. nd C in 9 (µl C H kg - h - ). LSD. A B C =.,,,, ontrol.ºc. µl L-.ºC. µl L-.ºC ontrol ºC. µl L- ºC. µl L- ºC 7 8 dys,,,, ontrol.ºc. µl L-.ºC. µl L-.ºC ontrol ºC. µl L- ºC. µl L- ºC 7 8 dys Fig.. Effet of -MCP on weight loss (%) for mturegreen tomto fruit during storge in 8 Fig.. Effet of -MCP on weight loss (%) for mturegreen tomto fruit during storge in 9,,,, ontrol.ºc. µl L-.ºC. µl L-.ºC ontrol ºC. µl L- ºC. µl L- ºC 7 8 dys,,,, ontrol.ºc. µl L-.ºC. µl L-.ºC ontrol ºC. µl L- ºC. µl L- ºC 7 8 dys Fig.. Effet of -MCP tretment on weight loss (%) for full-red tomto fruits during storge in 8 Fig. 6. Effet of -MCP tretment on weight loss (%) for full-red tomto fruit during storge in 9 Downlod Dte //8 : PM
The untpped potentil of plnt thin ell lyers Result of the studies shows the signifint differenes in the mrket vlue nd storge potentil of tomto fruit depending on the yer of ultivtion (Tle ). We found etter mrket vlue for the tomto fruit treted with -MCP versus untreted fruit. Tretment of the mture-green nd full-red fruit with -MCP, s well s storge temperture, signifintly ffeted mrket vlue of the fruit. In 8, the est mrket qulity ws otined for the mture-green fruit treted with -MCP, fter storge t. C nd C (8.9 nd 8.8 points, respetively). Compred to the results from 9, the est mrket vlue ws reorded for full-red fruit treted with -MCP fter storge t C (8. points). The lowest fruit qulity in the two yers ws otined in 9 for the ontrol fruit hrvested t oth stges of mturity, fter storge t C nd. C (6. points). Guillen et l. (7) nd Admiki & Bdełek (6) otined similr results. Sun et l. () nd Ergun et l. (6) noted tht tomto fruit treted with -MCP were firmer t the end of mrketle life omprle with the untreted fruit. Fruit storge potentil in 8, determined s the numer of dys from the time of rehing full mturity until otining the mrket vlue sore of (limit of mrketility), ws on verge dys t. C nd dys t C (mture-green) nd for full-red fruit dys t. C nd 8 dys t C (Tle ). Tretment with -MCP of the mture-green nd full-red tomto fruit signifintly extended storge potentil of the fruit y nd 6 dys respetively, ompred to the untreted fruit. The est storge potentil ws found for full-red fruit treted with -MCP. These tomto fruit still hd stisftory mrket vlue (sore of ) fter 8 dys of storge t. C. Aording to Admiki & Bdełek () -MCP is the most effetive in delying ripening of mture-green tomtoes, when they re stored t. C, nd is onsidered s potentil ommeril tretment of field grown tomto destined for prolonged storge. Tle. Influene of -MCP tretment, nd storge temperture on the mrket vlue in tomto fruit v. Fustine F, hrvested in two stges of mturity Yer 8 9 Stge of mturity (A) x 7. 8.8 8. 8. 9 9 7. C 6. 7.7 8. 7. 8 Full-red C 6.6 7.6 7.8 7. 9 6 8 x 6. 7.6 7.9 7. 7. C 6.9 8. 8. 7.9 C 6.8 8. 7.9 7.6 9 6 x 6.8 8. 8. 7.7 8 LSD. Temperture Mrket vlue fter weeks of storge Numer of dys to reh mrket vlue -MCP tretment (B) -MCP tretment (B) x (C) ontrol. µl l -. µl l - ontrol. µl l -. µl l - x. C 7. 8.9 8.7 8. 6 C 7. 8.8 8. 7.8 Mturegreen Mturegreen Full-red A., B.. C ns, A B ns, A C ns, B C ns, A B C ns A ns, B.8, C.7, A B.76, A C.87, B C ns, A B C ns. C 7.7 8. 8. 7.9 9 8 C 6. 7. 7.9 7. 8 x 6.9 7.6 8. 7. 6. C 6. 8. 8. 7. 8 7 C 6.9 7.7 8. 7.6 7 x 6. 7.8 8. 7. 9 7. C 6.9 8. 8. 7.7 7 C 6. 7. 8. 7. 9 x 6.7 7.7 8. 7. 7 8 LSD. A ns, B.7, C., A B ns, A C., B C ns, A B C.7 A.7, B., C.7, A B.88, A C.9, B C ns, A B C ns Downlod Dte //8 : PM
6 A. Wrzodk, M. Gjewski CONCLUSIONS. -MCP tretment of tomto fruit v. Fustine F signifintly redued respirtion rte nd ethylene prodution during storge.. Tretment of tomto fruit with -MCP redued nturl weight loss during the storge period ompred to the untreted fruit.. Storge potentil nd mrket vlue of tomto fruit depended on the tretment with -MCP, stge of mturity nd storge temperture.. The lowest mrket vlue ws oserved for tomto fruit hrvested s mture-green, untreted with -MCP nd stored t C. REFERENCES Admiki F. 99. Wpływ tempertury i kontrolownej tmosfery n przehowywnie, dojrzewnie i jkość owoów pomidorów. Pr hilityjn, Instytut Wrzywnitw w Skierniewih. (in Polish) Admiki F., Bdełek E. 6. The studies on new tehnologies for storge prolongtion nd mintining the high qulity of vegetles. Vegetle Crops Reserh Bulletin 6: 6-7. Blnkenship S.M., Dole J.M.. -Methylylopropene: review. Posthrvest Biology nd Tehnology 8: -. DOI:.6/S9-()6-6. Cstro L.R., Vigneult C., Chrles M.T., Cortez L.A.B.. Effet of ooling dely nd old-hin rekge on Snt Clr tomto. Journl Food Agriulture nd Environment : 9-. Colelli G., Sánhez M.T., Torrlo F.J.,. Effets of tretment with -methylylopropene (-MCP) on tomto. Alimentri : 9-9. Ergun M., Srgent S.A., Huer D. 6. Posthrvest qulity of grpe tomtoes treted with -methylylopropene t dvned ripeness stges. HortSiene (): 8-87. Gjewski M.. Przehowlnitwo wrzyw. Wydwnitwo SGGW. (in Polish) Getinet H., Seyoum T., Woldetsdik K. 8. The effet of ultivr, mturity stge nd storge environment on qulity of tomtoes. Journl of Food Engineering 87: 67-78. DOI:.897/AJB.6. Guillén F., Cstillo S., Zpt P.J, Mrtínez-Romero D., Serrno M., Vlero D. 7. Effiy of -MCP tretment in tomto fruit. Durtion nd onentrtion of - MCP tretment to gin n effetive dely of posthrvest ripening. Posthrvest Biology nd Tehnology : -7. DOI:.6/j.posthrvio.6.7.. Hoeerihts F.A., vn der Pls L.H.W., Woltering E.J.. Ethylene pereption is required for the expression of tomto ripening-relted genes nd ssoited physiologil hnges even t dvned stges of ripening. Posthrvest Biology nd Tehnology 6: -. DOI:.6/S9-()-. Krmmes J.G., Megguer C.A., Argent L.C., Amrnte C.V.T., Grossi D.. Use of -methyylopropene to dely fruit ripening of tomto. Hortiulture of Brsili : 6-6. (in Portuguese with English strt) Leliévre J.M., Lthé A., Jones B., Bouzyen M., Peh J.C. 997. Ethylene nd fruit ripening. Physiology Plntrum : 77-79. Mir N.A, Cnoles M., Beudry R., Bldwin E., Pl Mehl C.. Inhiiting tomto ripening with - methylylopropene. Journl of the Amerin Soiety for the Hortiulturl Siene 9: -. Mostofi Y., Toivonen P.M.A. 6. Effets of storge onditions nd -Methylylopropene on some qulittive hrteristis of tomto fruits. Interntionl Journl Agriulture nd Biology 8: 9-96. Mostofi Y., Toivonen P.M.A., Lessni H., Blr M., Lu C.W.. Effets of -methylylopopene on ripening of greenhouse tomtoes t three storge tempertures. Posthrvest Biology nd Tehnology 7: 8-9. DOI:.6/S9-()-8. Opiyo A.M., Ying T.J.. The effets of -methylylopropene tretment on the shelf life nd qulity of herry tomto (Lyopersion esulentum vr. ersiforme) fruit. Interntionl Journl Food Siene Tehnology : 66-67. DOI:./j.6-6..977.x. Pngriun D.H., Irving D.E.. The effet of -MCP in mintining the qulity of tomto slies. Jurnl Teknologi dn Industri Pngn (): 8-8. Sun X., Wng Z., Li Z., Wng W., Zhng Z.. Effets of -MCP on posthrvest physiology of tomto. Agriulturl Sienes in Chin (6): 66-669. Suszyn J. 6. Influene of extreme moisture onditions on yielding of tomto in field ultivtion. Foli Hortiulture Suppl. : 8-8. Telefer A., Seyoum T., Woldetsdik K. 7. Effet of disinfetion, pkging nd storge environment on the shelf life of mngo. Biosystems Engineering 96(): 7-. DOI:.6/j.iosystemseng.6..6. Wills R.B.H., Ku V.V.V.. Use of -MCP to extend the time to ripen of green tomtoes nd posthrvest life of ripe tomtoes. Posthrvest Biology nd Tehnology 6: 8-9. DOI:.6/S9- ()-. Žnidrčič D., Požrl T. 6. Comprtive study of qulity hnges in tomto v. Mlike (Lyopersion esulentum Mill.) whilst stored t different tempertures. At Agriulture Sloveni 87-: -. Downlod Dte //8 : PM