Comparison of Ethylene Sensitivity of Three Tomato Cultivars From Different Tomato Types and Effects of Ethylene on Postharvest Performance

Qasid ALI,Mustafa ERKAN,Mehmet Seçkin KURUBAŞ

doi:10.15832/ankutbd.715171

Abstract

The aim of study was to investigate ethylene sensitivity of different types of tomatoes and the effects of ethylene on their postharvest performance. For that purpose, beefsteak, heirloom and cluster types of tomato fruit were harvested at the breaker maturity stage and divided into two groups one of which was treated with 150 μL L−1 ethylene and the other was untreated for comparison. Ethylene treated and untreated fruit were stored at 12 °C and 90+5% relative humidity for 35 days and subsamples removed every 7 days for postharvest quality analysis. After each removal time, fruit were kept at 20 °C for 3 days in order to determine shelf life performance. Ethylene treatment lead to increase respiration rate, ethylene production, weight loss but decreased fruit firmness in all tested tomato cultivars. Minimum ethylene production and respiration rate occurred in untreated beefsteak tomatoes. At the end of cold storage and shelf life period, the highest L* values and fruit firmness were recorded for control beefsteak tomatoes. The conclusion drawn from this experiment was that the cluster type of tomatoes was more sensitive, while beefsteak type of tomatoes was found to be less sensitive to ethylene treatment as they had the highest and lowest amount of ethylene productions respectively. Untreated beefsteak tomatoes exhibited maximal postharvest quality compared to other treatments after 35 days cold storage and shelf life.

Highlights

Tomato is the leading vegetable with an annual production of 177 million tons (MT)
The conclusion drawn from the results obtained is that cluster type tomatoes were recorded to be more sensitive to ethylene treatment than beefsteak and heirloom types as they had produced the highest ethylene during cold storage
Ethylene treatment resulted in higher ethylene production, weight loss with lower fruit firmness

Summary

Introduction

Tomato is the leading vegetable with an annual production of 177 million tons (MT). Tomato, being a climacteric fruit, is highly sensitive to the ripening hormone ethylene. Ethylene induces the ripening of climacteric fruit and is highly effective in modulating biochemical reactions in fruit. Ethylene affects biochemical composition and increases respiration rate and senescence of fruit and vegetables (Prasanna et al 2007). Similar to other fruits and vegetables, maturation causes changes in color, texture, flavor and chemical structure of tomatoes. Respiration rate, ethylene sensitivity, sugars, acids and other biochemical properties vary according to type of tomatoes. Ethylene production by tomato fruit varies according to type and maturity stage of fruit (Baldwin 2004). It is important to determine the response of ethylene in these different types of tomato to benefit commercial growers, breeders, wholesalers and retailers. The aim of study was to investigate ethylene sensitivity of different types of tomatoes and the effects of ethylene on their postharvest performance

Methods

Results

Conclusion