Effects of 1-MCP and calcium chloride treatments on quality maintenance of full-ripe cherry tomatoes

Abstract

This study aims to elucidate the effects of separate or combined 1-methylcyclopropene (1-MCP) and calcium chloride (CaCl2) treatment on the post-harvest quality of full-ripe cherry tomatoes (TY high Q cultivar). Full-ripe cherry tomatoes were exposed to 500 ppb 1-MCP (14 h), 2% CaCl2 (2 min), or a combination of both. After treatment, the fruit were evaluated based on the changes in their physicochemical factors, antioxidant activities, lycopene contents, and insoluble pectin contents during storage at 10°C over 17 days. All chemical treatments prevented weight loss and reductions in the insoluble pectin contents over the 17 days period, and also over an additional distribution period of 4 days, when compared to the control fruit. Interestingly, the full-ripe cherry tomatoes treated 1-MCP with CaCl2 exhibited a delay in discoloration until 13 days after treatment compared to the control. In addition, the synergetic effect of 1-MCP and CaCl2 was revealed by following their lycopene levels and antioxidant activities during storage. Furthermore, the insoluble pectin contents of the cherry tomatoes subjected to the combined treatment were higher than those recorded for the separate treatments. These results suggest that treatment with a combination of 1-MCP and CaCl2 can be useful as a post-harvest technique to improve both the post-harvest quality and the beneficial properties of cherry tomatoes even when the fruit is approaching the full-ripe stage.