Effects of 1-Methyl Cyclopropene (1-MCP) on sensory, textural and nutritional properties of tomato type

In this study 1-methyl cyclopropene was used as an ethylene inhibitor. The effect of different concentration of 1-methyl cyclopropene propene was evaluated on sensory¡ texture and nutritional characteristics of tomato type «Rapsuna” during 4 weeks of the storage time at 12 ± 2 ° C and relative humidity of 85% to 90% and the time of exposure 12 and 24 hours. The first sample group¡ was without applying MCP solution (control group) ¡ the second group¡ was applied the MCP solution with the concentration of 0/35 μL/L¡ the third group was applied the MCP solution with the concentration of 0/7μL/L¡ the fourth group was applied the MCP solution with the concentration of 1μL/L and the fifth group was applied the MCP solution with the concentration of 1/5μL/L. Samples from each treatments were selected and firmness¡ color and vitamin C were measured¡ weekly. This test is based on Factorial experiment based on completely randomized design with three replications. Data were analyzed by ANOVA using SPSS software. The results¡ represent that MCP solutions with 1 μL/L and then¡ 0/7 μL/L concentration can control the ethylene effect ¡and led to12 to 18 days delay in the tomato ripening process. However¡ the¡ firmness of fruits on the third week and especially on the fourth week of the storage time¡ and also the reducing level of vitamin C and color uniformity of the samples with the increasing MCP concentration¡ are the fact that face with reflection the judgment about the use of this combination for control tomato ripening.