Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
Abstract
The present study used a simple method to generate 1-Methylcyclopropene (1-MCP) by reaction between diisopropylamine and 3-chloro-2-methylpropene in the presence of lithium and tetrahydrofuran. The active concentration of 1-MCP was 12.76±0.72 μL L-1 and applied in harvested tomatoes during ripening. Results showed that application of the synthesized product to the fruit was accompanied by significantly decreased respiration rate and ethylene production relative to controls during storage. Color development was also delayed. ACC synthase, ACC oxidase activity and relative expression of the ACO and ACS genes were inhibited in treated fruit. These results indicated that 1-MCP might be a simple and effective means of preserving the quality of mass-produced tomatoes in storage.
How to cite this article:
Linlin Cheng, Bin Wu, Jide Wang, Weixin Chen and Xueping Li. Synthesis and Applications of 1-Methylcyclopropene in the Storage of Harvested Tomato Fruit.
DOI: https://doi.org/10.36478/jftech.2012.71.76
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2012.71.76