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). Copyright © 2011 Society of Chemical Industry