Effect of 1-Methylcyclopropene on Tomato Ripening in Storage

Tomatoes are an economically important crop in Iran. Approximately 30% of the crop is lost from the consumption chain during harvest. The high production of ethylene by tomatoes is the main reason for rapid ripening and consequential loss. The present study tested various concentrations of 1-MCP gas in a tomato storage jar. The tomato cultivar Rapsona was harvested at the breaker stage of ripening for use in this study. The results demonstrated that the presence of 1-MCP in the storage atmosphere controlled the ethylene, extended the ripening time of green tomatoes, delayed softening of texture and changes the surface color of the fruit to red. The effectiveness of these parameters depended on 1-MCP concentration and length of contact of the fruit with the activated gas. Ripening of treated tomatoes was delayed for 15-18 d with the application of ≥0.7 μl/l 1-MCP and an exposure time of 24 h. Despite the success in controlling and delaying fruit ripening, the use of 1.35 μl/l 1-MCP is not recommended because of the lack of uniformity in the fully-ripened red tomatoes, which decreases utility and production of a market-friendly product.