Effect of pre‐harvest harpin and modified atmosphere packaging on quality of cherry tomato cultivars 'Alona' and 'Cluster'
| Autor: | Atilla Eris, Bülent Akbudak, Nuray Akbudak, Vedat Seniz |
|---|---|
| Přispěvatelé: | Uludağ Üniversitesi/Ziraat Fakültesi/Bahçe Bitkileri Bölümü., Akbudak, Bülent, Akbudak, Nuray, Şeniz, Vedat, Eriş, Atilla, AAH-5045-2021 |
| Rok vydání: | 2012 |
| Předmět: |
Harpin
Resistance Modified atmosphere packaging Plastic film Storage Color Agricultural economics & policy Food science & technology Agriculture and food technology Lycopersicon Fruits Cherry tomato Soluble solids Cultivar Heat-treatments Lycopersicon esculentum Quality measurements Bacteria (microorganisms) biology Chemistry Chilling Injury Tomatoes Firmness Temperature Agriculture biology.organism_classification Ascorbic acid Quality Horticulture Agronomy Modified atmosphere Lycopersicon esculentum var. cerasiforme Business Management and Accounting (miscellaneous) Alona Food Science |
| Zdroj: | British Food Journal. 114:180-196 |
| ISSN: | 0007-070X |
| DOI: | 10.1108/00070701211202377 |
| Popis: | PurposeThe aim of this research is to determine the effects of pre‐harvest harpin (H) and modified atmosphere packaging (MAP) on the storage and fruit quality of cherry tomato (Lycopersicon esculentum Mill. cvs. “Alona” and “Cluster”).Design/methodology/approachH was used at 50 g 100 l‐1 concentration. First application was done on the seedlings in 3‐4 leaf stages and the other four applications were repeated at 20‐day intervals. Then, treated and untreated fruits were stored in plastic film materials with various O2 and CO2 permeabilities.FindingsWeight loss was significantly higher in tomatoes stored under normal atmosphere (NA) compared to MAP. Initial total soluble solids of 3‐4 percent increased to 7‐9 percent in without H (WH)+NA. Firmness was measured as 0.44 (“Alona”) and 1.20 kg (“Cluster”) in H+NA and 0.17 (“Alona”) and 0.30 kg (“Cluster”) in WH+NA at the end of storage. The acidity and ascorbic acid contents of tomatoes decreased during storage. Between H and WH treatments the levels of lycopene and β‐carotene were different significantly. At the end of the study, H gave successful results in both cultivars. This success was even higher especially when the H was combined with MAP. This combination slowed down the changes in TSS, firmness values. Therefore, H+50μ PE (polyethylene) treatment was effective with regard to delaying the maturity along the storage and fruit quality in cherry tomatoes.Originality/valueHe is a plant activator. It is the first bacterial hypersensitive response (HR)‐elicitor characterized. Effectiveness of H is evaluated on quality changes in treated cherry tomato fruits. |
| Databáze: | OpenAIRE |
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