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Horváth-Mezőfi Z, Baranyai L, Nguyen LLP, Dam MS, Ha NTT, Göb M, Sasvár Z, Csurka T, Zsom T, Hitka G. Evaluation of Color and Pigment Changes in Tomato after 1-Methylcyclopropene (1-MCP) Treatment. SENSORS (BASEL, SWITZERLAND) 2024; 24:2426. [PMID: 38676043 PMCID: PMC11054738 DOI: 10.3390/s24082426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2024] [Revised: 04/08/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024]
Abstract
The Polar Qualification System (PQS) was applied on hue spectra fingerprinting to describe color changes in tomato during storage. The cultivar 'Pitenza' was harvested at six different maturity stages, and half of the samples were subjected to gaseous 1-methylcyclopropene (1-MCP) treatment. Reference color parameters were recorded with a vision system colorimeter instrument, and the fruit pigment concentration was assessed with the DA-index®. Additionally, acoustic firmness (Stiffness) was measured. All acquired reference parameters were used to grade fruit in the supply chain. The applied 1-MCP treatments were used to control the ripening of climacteric horticultural produce. Both the DA-index® and stiffness values, presented as chlorophyll concentration and acoustic firmness, showed significant differences among maturity stages and treated and control samples and in their kinetics during storage. The machine vision parameter PQS-X was significantly affected by 1-MCP treatment (F = 10.18, p < 0.01), while PQS-Y was primarily affected by storage time (F = 18.18, p < 0.01) and maturity stage (F = 11.15, p < 0.01). A significant correlation was achieved for acoustic firmness with normalized color (r > 0.78) and PQS-Y (r > 0.80), as well as for the DA-index® (r > 0.9). The observed color changes agreed with the reference measurements. The significant statistical effect on the PQS coordinates suggests that hue spectra fingerprinting with this data compression technique is suitable for quality assessment based on color.
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Affiliation(s)
- Zsuzsanna Horváth-Mezőfi
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary; (Z.H.-M.); (L.B.); (L.L.P.N.); (N.T.T.H.); (M.G.); (Z.S.); (T.C.)
| | - László Baranyai
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary; (Z.H.-M.); (L.B.); (L.L.P.N.); (N.T.T.H.); (M.G.); (Z.S.); (T.C.)
| | - Lien Le Phuong Nguyen
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary; (Z.H.-M.); (L.B.); (L.L.P.N.); (N.T.T.H.); (M.G.); (Z.S.); (T.C.)
| | - Mai Sao Dam
- Industrial University of Ho Chi Minh City, Ho Chi Minh 700000, Vietnam;
| | - Nga Thi Thanh Ha
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary; (Z.H.-M.); (L.B.); (L.L.P.N.); (N.T.T.H.); (M.G.); (Z.S.); (T.C.)
- Faculty of Food Science and Technology, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh 700000, Vietnam
| | - Mónika Göb
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary; (Z.H.-M.); (L.B.); (L.L.P.N.); (N.T.T.H.); (M.G.); (Z.S.); (T.C.)
| | - Zoltán Sasvár
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary; (Z.H.-M.); (L.B.); (L.L.P.N.); (N.T.T.H.); (M.G.); (Z.S.); (T.C.)
| | - Tamás Csurka
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary; (Z.H.-M.); (L.B.); (L.L.P.N.); (N.T.T.H.); (M.G.); (Z.S.); (T.C.)
| | - Tamás Zsom
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary; (Z.H.-M.); (L.B.); (L.L.P.N.); (N.T.T.H.); (M.G.); (Z.S.); (T.C.)
| | - Géza Hitka
- Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences (MATE), H-1118 Budapest, Hungary; (Z.H.-M.); (L.B.); (L.L.P.N.); (N.T.T.H.); (M.G.); (Z.S.); (T.C.)
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Delay of 1-MCP Treatment on Post-Harvest Quality of ‘Bosc Kobak’ Pear. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8020089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Information about 1-MCP application time on pears is crucial to optimize the schedule of treatment in commercial practice. In the present work, the effect of a 3, 5 and 7 d delay of 1-MCP treatment after harvest on ‘Bosc Kobak’ pears was investigated, with an emphasis on shelf life. Fruit was treated with 1-MCP (625 ppm) on the 3rd, 5th and 7th d after harvest for 24 h and then kept at 20 °C for 14 d or stored at 1 °C in normal atmosphere for 6 months. Ethylene, carbon dioxide production, flesh firmness, soluble solid content and color index was determined after 4 and 6 months of cold storage and an additional 7 d of shelf-life at 20 °C. Pears treated with 1-MCP had lower values in ethylene and carbon dioxide production after storage compared to the control group; in particular, fruit treated on the 3rd d after harvest obtained the lowest values. Moreover, flesh firmness of treated samples had a higher value than that of the others after cold storage and subsequent 7 d of shelf life at 20 °C. In addition, fruit treated on the 3rd d after harvest exhibited the slower change in surface color than that of other groups. However, 1-MCP treatment on the 5th and 7th d after harvest had a minor effect on firmness and surface color change after a long storage period. The effect of 1-MCP treatment depends on the time from harvest to application. The application of 1-MCP on the 3rd d after harvest obtained the highest efficacy. The results of this study provided information on scheduling the commercial 1-MCP application for ‘Bosc Kobak’ pears.
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