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Journal : Jurnal Teknologi Dan Industri Pangan

THE EFFECT OF ETHYLENE IN MAINTAINING QUALITY OF TOMATO SLICES Darwin H Pangaribuan
Jurnal Teknologi dan Industri Pangan Vol. 20 No. 1 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Processes such as  slicing tomato fruits disrupt the plant tissue so the products become more perishable compared with the intact fruit. Ethylene production is stimulated during the slicing of fresh cut tomato slices.  Experiments were conducted to investigate if ethylene absorbent and exogenous ethylene influences the quality of tomato slices cv. ‘Revolution’ during storage at 5°C.  In the experiment of ethylene absorbent, experiment was laid out in a completely randomised design.  The treatments were plus 10 g and minus ethylene absorbent (KMnO4; PurafilÒ; 5°C for 12 d).  In the experiment of ethylene concentrations, experiment was laid out in a completely randomised design.  The treatments were exogenous ethylene concentrations of 0 (control), 0.1, 1 or 10 mL L–1 respectively (5°C for 6 h).  In both experiments, the treatments were replicated 5 fold.  Results showed that ethylene absorbent resulted in reduced ethylene accumulation, and CO2 accumulation in enclosed containers, and firmer slices.  Ethylene applied 2 days after slicing stimulated the rate of ethylene production, CO2 production, and produced softer slices during storage. Changes in soluble solids concentration and titratable acidity development were independent of ethylene effects.  These experiments showed that ethylene produced by slicing or introduced exogenously had an undesirable effect of accelerating softening of tomato slices.
THE EFFECT OF 1-MCP IN MAINTAINING THE QUALITY OF TOMATO SLICES Darwin H. Pangaribuan; D. E. Irving
Jurnal Teknologi dan Industri Pangan Vol. 21 No. 1 (2010): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (378.17 KB)

Abstract

Maintenance of quality traits is important during storage of fresh-cut produce.  Changes  in firmness, in tomato for instance, are ethylene-mediated.  The objective of this study was to determine the suitability of the ethylene antagonist 1-MCP in maintaining the quality of tomato slices.  Fruits of tomato cv. ‘Revolution’ were harvested at the ‘pink’ stage of maturity, treated with 1 mL.L-1 1-MCP for 12 hours at 20 ºC, and sliced.  Slices were stored as vertical stacks in closed plastic containers at 5 °C for up to 10 days.  Exposure of intact tomatoes to 1-MCP reduced ethylene production and respiration rate in slices, and produced firmer slices than when intact tomatoes were treated without 1-MCP.    When intact tomatoes, at the ‘pink’ maturity stage were treated with several concentrations at 1-MCP (0.1, 1.0 or 10.0 mL.L-1) at 20 °C for 12 h, 1-MCP reduced both ethylene production and the respiration rate, delayed softening of the pericarp and inhibited loss in acidity when compared with slices from fruit not treated with 1-MCP.   The most effective concentration of 1-MCP for inhibiting the ethylene-induced softening of tomato slices was 1 mL.L-1.