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

Author

Listed:
  • 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)

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.

Suggested Citation

  • María C. Ruiz-Aracil & Fabián Guillén & Salvador Castillo & Domingo Martínez-Romero & Juan M. Valverde, 2024. "The Application of 1-MCP in Combination with GABA Reduces Chilling Injury and Extends the Shelf Life in Tomato (Cv. Conquista)," Agriculture, MDPI, vol. 14(11), pages 1-17, November.
    • Handle: RePEc:gam:jagris:v:14:y:2024:i:11:p:2040-:d:1519690
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