TOMATO FRUIT QUALITY RETENTION DURING STORAGE BY 1-MCP TREATMENT AS AFFECTED BY CULTIVAR AND RIPENING STAGE AT HARVEST

Influence of different concentrations of 1-methylcyclopropene on the quality of tomato harvested at different maturity stages

BACKGROUND

A wide range of 1-methylcyclopropene (1-MCP) concentrations as well as various treatment durations have been studied in tomatoes by different researchers. However, little is known about interaction of 1-MCP doses and maturity stages of tomatoes. Therefore the effects of different concentrations of 1-MCP on storage and postharvest quality of 'Zorro' tomatoes harvested at mature green or pink maturity stages were investigated in a 2-year trial study.

RESULTS

Higher concentrations of 1-MCP delayed and/or inhibited all parameters related to fruit ripening, such as lycopene, chlorophyll, surface color, polygalacturonase (PG) activity and soluble solids content/titratable acidity (SSC/TA), and these effects were greater in tomatoes harvested at the mature green stages. Lower concentrations of 1-MCP slightly reduced the loss in general quality features compared with untreated tomatoes.

CONCLUSION

The results suggest that 1-MCP, especially at higher doses, is effective for delaying ripening of mature green tomatoes. Mature green fruits treated with 1000 nL L(-1) 1-MCP were stored for 35 days without significant decreases in quality characteristics such as elasticity, surface color and SSC/TA with certain physiological processes (ethylene production, PG activity, lycopene synthesis).