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Application of 1-MCP at Different Ripeness Stages Affects Physiology and Final Tomato Fruit Quality.

机译：1-MCP在不同成熟阶段的应用会影响生理和最终番茄的果实品质。

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摘要

It is well known that tomato (Solanum lycopersicum L.) fruit ripening can be regulated by the application of 1-MCP (1- methylcyclopropene or SmartFresh(TM)), but the effects depend on fruit ripening stage at treatment and 1-MCP concentrations. The objectives of this study were 1) to assess retardation of tomato ripening in relation to 1-MCP concentrations and fruit color stage; and 2) to determine if color stage is a sufficiently accurate indicator of the physiological state of the fruit to achieve consistent 1-MCP effects. Field grown tomatoes (cv 901 from Syngenta) were harvested as vine-ripe fruit and held at 12.5°C until used. Fruit at 20°C were selected for color stage (2, 3 or 4 on USDA color chart), fruit respiration and ethylene production rates were measured on individual fruit before treatment, fruit were treated for 8-12 h with 1-MCP (0, 300, 400 or 500 nL/L), and then placed in individual containers to follow respiration and ethylene production rate at 20°C until the fruit reached the table ripe stage (color stage 6). The treated fruit had suppressed respiration rates, with greater suppression observed in fruit treated with higher 1-MCP concentrations or with application of 1-MCP at earlier color stages. After 1-MCP treatment at early stages, there was a peak in ethylene production rates followed by decreasing rates to below those of untreated fruit. Red color development (to table-ripe or color stage 6) of fruit treated with a single application of 300, 400 or 500 nL/L 1-MCP was delayed by 3 to 5, 6 to 11, and 7 to 12 days, respectively. Firmness and hue value of fruit treated with 300 nL/L 1-MCP were the same or slightly higher than values for untreated fruit after 10 days. However, after treating fruit with 500 nL/L 1-MCP, the same parameters were significantly different from those of untreated fruit, indicating that 1-MCP clearly retarded the ripening process. Treatment with 400 nL/L 1-MCP resulted in an intermediate delay of ripening. Treating with 1-MCP at too early a ripeness stage (color stage 2), too high 1-MCP concentration (500 nL/L), or too long exposure (12h), affected the recovery of the ripening process since some of these fruit stayed at stage 5 or 5.5 for around 5 days, resulting in non-uniformity of ripening. But they did eventually reach full-red color and had the similar firmness or Hue value as untreated fruit. Both initial color stage and initial ethylene production could be indicators for 1-MCP treatment. Initial color stage was not a sufficient indicator of physiological state to predict the ethylene production or respiration rate for an individual fruit, but it was a good indicator to achieve consistent and uniform range of days to ripen after 1-MCP treatment. Compared with initial color stage, the initial ethylene production rate was another indicator with higher accuracy.
机译：众所周知，番茄（Solanum lycopersicum L.）果实的成熟可以通过1-MCP（1-甲基环丙烯或SmartFresh TM）的施用来调节，但其效果取决于处理和1-MCP浓度下果实的成熟阶段。 。这项研究的目的是：1）评估番茄成熟度与1-MCP浓度和果实色泽有关的延迟； 2）确定色阶是否足够准确地指示水果的生理状态以达到一致的1-MCP效果。收获田间种植的番茄（先正达公司的cv 901）作为葡萄树果实，并保持在12.5°C直至使用。选择温度为20°C的水果作为着色阶段（USDA色图上的2、3或4），在处理前测量单个水果的呼吸和乙烯生产率，用1-MCP处理该水果8-12小时（0 ，300、400或500 nL / L），然后放在20℃下的呼吸和乙烯生产率下放到各个容器中，直到水果达到餐桌成熟阶段（着色阶段6）。处理过的水果具有抑制的呼吸速率，在较高的1-MCP浓度或在较早的颜色阶段施用1-MCP的水果中观察到的抑制作用更大。在早期进行1-MCP处理后，乙烯生产率达到峰值，然后降低至未处理水果以下。一次施用300、400或500 nL / L 1-MCP处理的水果的红色发展（达到成熟阶段或第6色阶段）分别延迟了3至5天，6至11天和7至12天。 10天后，用300 nL / L 1-MCP处理的水果的硬度和色度值与未处理的水果相同或略高。然而，在用500 nL / L 1-MCP处理水果后，相同的参数与未处理的水果有显着差异，表明1-MCP明显延迟了成熟过程。用400 nL / L 1-MCP处理导致中间延迟成熟。在成熟阶段过早（颜色阶段2），1-MCP浓度过高（500 nL / L）或暴露时间过长（12h）时用1-MCP处理会影响成熟过程的恢复，因为其中一些果实在阶段5或5.5停留约5天，导致成熟不均匀。但是它们最终确实达到了全红色，并且具有与未经处理的水果相似的硬度或色相值。初始的发色阶段和初始的乙烯生产都可以作为1-MCP处理的指标。初始颜色阶段不足以预测单个果实的乙烯产量或呼吸速率，这是生理状态的充分指标，但它是1-MCP处理后达到一致且均匀的成熟天数的良好指标。与初始着色阶段相比，初始乙烯产率是另一个精度更高的指标。

著录项

  • 作者

    Wang, Longling.;

  • 作者单位

    University of California, Davis.;

  • 授予单位 University of California, Davis.;
  • 学科 Agriculture Horticulture.;Agriculture Plant Culture.;Agriculture General.;Agriculture Food Science and Technology.
  • 学位 M.S.
  • 年度 2012
  • 页码 52 p.
  • 总页数 52
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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