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The effect of 1-MCP (1-methyl cyclopropene) on the ripening process on tomato fruit during post harvest storage

 
Y. S. LEE1, R. M. Beaudry2, and R. J. Hernandez1. (1) School of Packaging, Michigan State University, East Lansing, MI 48824, (2) Department of Horticulture, Michigan State University, East Lansing, MI 48824

There is much interest in quantifying the effects of 1-MCP on fruits and vegetables for possible use during post harvest distribution and storage.

The objective was to investigate the effect of 1-MCP on tomato ripening process for postharvest storage. The effect of 1-MCP was evaluated considering storage temperature, fruit weight, color, firmness, and ethylene production.

Tomato fruit (Plum Dandy) were used on three development stages of harvest pre-ripening (immature-mature green), early ripening (breaker-pink), and rapidly ripening (pink-red). During evaluation tomato fruits were kept in glass chambers with continuous air flowing at12 ml/min and at 10 oC, 15 oC, and 20 oC. The following three treatments were applied: no 1-MCP for control, initial single injection of 1-MCP, and injection of 1-MCP at one day interval at 1mg/L of 1-MCP. Color changes and the firmness on the fruit surface were evaluated by a colorimeter and a durometer. The level of external ethylene which is released from the fruit surface, was determined by gas chromatograph

Storage temperature and 1-MCP treatment for tomato fruit were effective factors to retard their ripening process. Other results were: (1) the ripening process tomato fruit with 1-MCP was retarded significantly regarding color change and firmness when compared with the control fruit, (2) daily treatment of 1-MCP was more effective than with single treatment since it slowed significantly the ripening process, and (3) tomato fruit at 10oC greatly color and firmness development compared to those of tomatoes treated with 1-MCP at 15oC and 20oC. 1-methylcyclopropene (1-MCP) was also an effective inhibitor of ethylene response binding to the ethylene receptors.

This study has proved that 1-MCP treatment of tomato fruit was effective in retarding the ripening progress. 1-MCP treatment on post harvest tomato fruits can extend their shelf life as well as a low temperature treatment during storage, transport, and handling.