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

Roberto Cornacchia, Raffaella Ribaldi, Myriam Mahjoub, Giancarlo Colelli

• 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 ...