Search

The aim of this study was to evaluate the effect of storage temperature fluctuation (TF) (15 ± 5°C, 15 ± 1°C, and 15 ± 0°C) on the ripening quality and antioxidant capacity of mature green tomato. Results indicated that tomato subjected to high TF (15 ± 5°C) had higher respiration rate and weightlessness rate, earlier ethylene release peak, and developed rapid color transfer greater than that to 15 ± 0°C. Besides, tomato exposed to high TF (15 ± 5°C) reveal low lycopene, total phenols, and ascorbic acid content, and inferior activity of superoxide dismutase and catalase later in the storage period. Indicated in this study is the fact that a consistent storage temperature (15 ± 0°C) helps to delay ripening and the senescence process of mature green tomato, and a good sensory quality and high antioxidant capacity after storage is maintained. Practical applications: Storage temperature fluctuation in cold chain logistics of fresh fruits and vegetables is one of the main factors leading to quality loss. In this experiment, the effects of different temperature fluctuations on ripening quality and antioxidant properties of mature green tomato were evaluated. The results showed that the high TF would lead to the abnormal ripening of tomatoes and reduce the ripening quality and antioxidant capacity, while the constant storage temperature had the opposite effect. Operators should ensure as far as possible that the temperature of any link in the cold chain logistics of fresh food is stable, so as to extend the full‐ripening time of green mature tomato after harvest, and improve their edible quality and antioxidant capacity. [ABSTRACT FROM AUTHOR]

• Combined 1-MCP and sterilizing medium is an effective preservation technology. • 1-MCP + O 3 treatment effectively delayed the softening and senescence of fruit. • 1-MCP + O 3 treatment could induce resistance of fruit at earlier shelf storage. • 1-MCP + O 3 could maintain brighter color attributes of peaches during shelf life. • At the end of storage, 1-MCP + O 3 maintained the best integrity of flesh tissue. Physiological senescence and quality deterioration of peach after harvest were the restrict factors of peach shelf quality. As an ethylene inhibitor, 1-Methylcyclopropene (1-MCP) can effectively dealy fruit ripening and senescence, and improve storage quality. However, studies showed that the effect of fruit preservation by only using 1-MCP is unsatisfactory. Therefore, in this study, 1-MCP combined with sterilizing medium including ozone, TiO 2 photocatalytic and epsilon-polylysine (ε-PL) was applied for enhancement of preservative ability with safety and pollution-free. The flow microcirculation was used for enhancing the effect of sterilizing medium. Results showed that all these three treatment methods can enhance the shelf quality of peach fruit. Among them, the combination treatment of 1-MCP and ozone played a more active role in inhibiting decay, respiration, ethylene production, decline of nutrients such as organic acids and soluble solids. Moreover, it maintained bright color value and cell integrity of peach fruit. In addition, the combined treatment of 1-MCP and ozone had significant effects on inducing resistance in fruit and slowing down membrane lipid peroxidation. In conclusion, 1-MCP combined with ozone was an effective method to delay the senescence and improve the storage shelf quality of fruit, which is beneficial to the guidance of production practice and has potential application prospects in fruit preservation. [ABSTRACT FROM AUTHOR]