The Application of 1-MCP in Combination with GABA Reduces Chilling Injury and Extends the Shelf Life in Tomato (Cv. Conquista)

María C. Ruiz-Aracil, Fabián Guillén, Salvador Castillo, Domingo Martínez-Romero and Juan M. Valverde ()
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María C. Ruiz-Aracil: Postharvest Research Group of Fruit and Vegetables, Agro-Food and Agro-Environmental Research and Innovation Institute (CIAGRO-UMH), University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Spain
Fabián Guillén: Postharvest Research Group of Fruit and Vegetables, Agro-Food and Agro-Environmental Research and Innovation Institute (CIAGRO-UMH), University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Spain
Salvador Castillo: Postharvest Research Group of Fruit and Vegetables, Agro-Food and Agro-Environmental Research and Innovation Institute (CIAGRO-UMH), University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Spain
Domingo Martínez-Romero: Postharvest Research Group of Fruit and Vegetables, Agro-Food and Agro-Environmental Research and Innovation Institute (CIAGRO-UMH), University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Spain
Juan M. Valverde: Postharvest Research Group of Fruit and Vegetables, Agro-Food and Agro-Environmental Research and Innovation Institute (CIAGRO-UMH), University Miguel Hernández, Ctra. Beniel km. 3.2, 03312 Orihuela, Spain

Agriculture, 2024, vol. 14, issue 11, 1-17

Abstract: Tomatoes have a short shelf life, and refrigeration is commonly used to extend tomato quality. However, suboptimal temperatures can lead to chilling injury (CI), reducing their marketability. In this study, the combined application of 10 mM γ-aminobutyric acid (GABA) and 0.5 µL L −1 of 1-methylcyclopropene (1-MCP) were used as strategies to reduce postharvest CI and prolong storability during tomato commercialization. Both treatments have individually demonstrated their effectiveness in lowering physiological disorders in tomatoes. When applied, the combined treatment resulted in the lowest CI and rot incidence levels compared with the control and individual treatments. Additionally, the combined application effectively delayed weight loss, fruit softening, respiration rate, ethylene production, and increased chlorophyll and flavonoid content. The synergistic application of these substances improved the postharvest quality during storage, reducing quality losses. For this reason, the combination of GABA and 1-MCP could be an effective tool to minimize tomato waste during commercialization by increasing resilience to cold storage and extending the overall fruit shelf life during refrigerated storage.

Keywords: cold storage; quality ripening; Solanum lycopersicum L.; γ-aminobutyric acid; 1-methylcyclopropene (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
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