Effect of 1-Methylcyclopropene and Tea Polyphenol Treatment on the Quality of Cherry Tomato During Storage at Room Temperature
Cherry tomatoes are delicious and nutritious,but they are not storable after harvest and have a short shelf life at room temperature.Therefore,it is of great economic value and practical significance to explore a fresh-keeping method suitable for cherry tomatoes to prolong their shelf life at room temperature.The effects of different concentrations of 1-methylcyclopropene(1-MCP)alone and combined with different concentrations of tea polyphenols(TP)solution on postharvest quality of cherry tomatoes were studied.The results showed that different concentrations of 1-MCP treatment(0.4,0.6,0.8,1.0,1.2μL/L)had certain fresh-keeping effects on cherry tomatoes,among which 0.8 μL/L 1-MCP treatment had a better fresh-keeping effect.By the end of storage,the content of vitamin C,soluble solids,fruit hardness,weight loss and rot rate of 0.8 μL/L 1-MCP treatment group were 2.36,1.1,1.55 times and 80.4％,71.4％of those in CK,respectively.Compared with the single 1-MCP treatment group,1-MCP combined with TP treatment(1-MCP+TP)has a better fresh-keeping effect,among which 1-MCP+0.75％TP treatment has the best fresh-keeping effect.By the end of storage(10th day),the soluble solid content,weight loss rate and rot rate of 1-MCP+0.75％TP were 1.14 times,56.67％and 58.33％compared with the only 1-MCP treatment,respectively.Therefore,1-MCP+0.75％TP treatment can be used as a new way to keep cherry tomatoes fresh at room temperature.
1-methylcyclopropenetea polyphenolscherry tomatostorage at room temperaturequality
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