Effect of 1-Methylcyclopropene (1-McP) on the Shelf Life and Quality of Tomato Fruits (Lycopersicon Esculentum L.)

The present study was conducted on fresh tomatoes (cv. Punjab Ratta) of mature green to breaker stage treated with 1-methycyclopropene (1-MCP) at different concentrations to find out its efficacy on storage behavior at 13 ± 2C and relative humidity (RH) of 85-90%. Data from this study suggested that 1-MCP had no effect on the TSS content of the fruits during the period of storage. Fruits treated with 1-MCP at 180 mg/10 L recorded the lowest physiological loss in weight throughout the storage period compared to control. At 26 days after treatment, fruits treated with 1-MCP at 120 mg/10 L recorded the significant lowest decay (9.87%) over control (35.65%). Studies on titratable acidity (TA) revealed that fruits treated with 1-MCP at 180 mg/10 L recorded a higher TA up to 11 days after storage and at 1-MCP at 120 mg/10 L maintained higher TSS from 16 to 21 days after treatment. PRACTICAL APPLICATIONSConsidering the postharvest behavior of tomato being a climacteric fruit, it is essential to control the ethylene production to maintain the fruit quality during storage. 1-methylcyclopropene is a potent inhibitor of ethylene action and has been used for extending the shelf life and maintaining the quality of fresh products. Aqueous application of 1-MCP is easy, quick and effective method to extend the shelf life and preserve the quality of tomatoes compared to gaseous application.

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“…US‐516 hybrid at breaker stage during storage (Indiresh et al . ). However, in contrast, Wang et al .…”

Section: Resultsmentioning

confidence: 97%

“…These results indicated that treatment with 1‐MCP reduced the moisture loss and probably reduced the respiration rate also during storage thus further helping in extension of storage life of the tomato fruits (Indiresh et al . ).…”

Section: Resultsmentioning

confidence: 97%