Effect of Different Concentrations of 1-PentCP on Postharvest Physiology and Quality of Tomato Fruits

Abstract:

Effect of treatment with 0.4μL/L,0.8μL/L or 1.2μL/L 1-pentylcyclopropene(1-PentCP),compared with that of treatment with the same concentrations of 1-MCP,on postharvest physiology and storage quality of green mature ’Fentailang’ tomato fruits(Solanum lycopersicum L.) at room temperature(18±2℃) were investigated.The results show that all the 1-PentCP and 1-MCP treatments slowed down the decline of fruit hardness,delayed the occurrence time of super oxygen dehydrogenises(SOD) activity peak,reduced the loss of vitamin C,inhibited the decrease of tannin content and the ascent of soluble sugar content,reduced the accumulation of methane dicarboxylic aldehyde(MDA) and delayed the appearance of its peak.The effect of delaying ripening and senescence of tomato fruits treated with 0.8μL/L 1-MCP or 0.4μL/L 1-PentCP was obviously superior to other concentrations,but treatment with 0.8μL/L 1-MCP was better than that with 0.4μL/L 1-PentCP.