The effect of 1-methylcyclopropene (1-MCP) application before and after cutting on the shelflife extension of fresh-cut tomatoes

Exposing partially ripe fruit to 1-methylcyclopropene (1-MCP) before or after cutting may be a useful supplement to proper temperature and relative humidity management for maintaining quality of fresh-cut fruit products.In this study tomato fruits were exposed to 0.5 ppm of 1-MCP for 24 hours, while tomato slices were exposed to the same concentration of 1-MCP for 6 hours.Untreated slices were used as control.Initially and after 3, 7, and 9 days of storage at 5 °C the following quality attributes were evaluated: flesh and skin color, firmness, total soluble solids content, titratable acidity and weight loss.In addition, respiration rate and ethylene production were measured.Fresh-cut tomato slices treated with 0.5 ppm of 1-MCP before cutting showed higher firmness retention than untreated slices, while slices treated after cutting showed an intermediate firmness value.Color development was delayed in both 1-MCP treated samples, which presented higher skin and flesh hue angle value compared with untreated slices.The initial decrease in skin hue angle value was reduced in slices treated either before or after cutting, while those treated after cutting showed the highest value of hue angle of the flesh.Application of 1-MCP did not affect the respiration rate, but slowed down C 2 H 4 production in slices treated after cutting, compared to slices from untreated tomatoes.No significant effect of 1-MCP treatment was observed on titratable acidity, while for soluble solids content slices treated after cutting showed a value significantly higher than untreated slices.Application before processing resulted most effective for firmness retention, while all other effects were more visible when application followed cutting.827 rodajas se expusieron a la misma concentración durante 6 horas.Como control se utilizaron rodajas de tomate no tratadas.Inicialmente y tras 3, 7, y 9 días de conservación a 5 ºC se evaluaron los siguientes atributos cualitativos: color (piel y pulpa), firmeza, contenido en sólidos solubles, acidez titulable y pérdida de peso.Además, se midieron la tasa respiratoria y de producción de etileno.Las rodajas de tomate tratadas con 0,5 ppm de 1-MCP antes del corte mostraron mayor mantenimiento de firmeza que las no tratadas, mientras que las rodajas tratadas después del corte han mostrado un valor intermedio de firmeza.El desarrollo del color se ha ralentizado en los dos tratamientos realizados con 1-MCP; las rodajas tratadas han mostrado un mayor valor del ángulo de tinta de la piel y de la pulpa respecto al control.La disminución inicial del ángulo de tinta de la piel se redujo en los dos tratamientos, mientras las rodajas tratadas después del corte han mostrado un mayor valor del ángulo de tinta de la pulpa.La aplicación del 1-MCP no ha afectado a la actividad respiratoria pero ha disminuido la emisión de etileno en rodajas tratadas después del corte respecto a las rodajas no tratadas con 1-MCP.No se ha observado efecto significativo del tratamiento sobre la acidez titulable, el contenido de sólidos solubles de las rodajas tratadas después del corte se ha mostrado más alto que el control.La aplicación del 1-MCP antes y después del procesado ha resultado más efectiva para el mantenimiento de la firmeza y del color, respectivamente.