Vol. 114 (2001): Proceedings of the Florida State Horticultural Society
Handling & Processing

Scheduling tomato fruit ripening with l-methylcyclopropene

Celso L. Moretti
Embrapa Vegetables
front cover of vol 114, 2001

Published 2001-12-01

Abstract

Tomato (Lycopersicon esculentum Mill.) fruit, 'Santa Clara', were harvested at the breaker stage from commercial fields in Brazlandia, DF (Brazil) to investigate the ability of 1- methylcyclopropene (1-MCP) to retard tomato fruit ripening. Fruit without external blemishes were graded for size and di ameter, placed inside hermetically sealed boxes, and 1-MCP was applied for 12-hours (22 ± 1 °C; 80-85% RH) at four different concentrations: 0 (control), 250, 500 or 1000 ppb. Fruit were held at ambient conditions (23 ± 2°C; 80-85% RH) for 2 days and then stored inside a cold room (20 ± 1°C; 85-95% RH). Every 3 days during a 15-day period, fruit were analyzed for firmness, total soluble solids, titratable acidity, external color, and total carotenoids. Fruit treated with 1-MCP at 1000 ppp had a firmness about 88% higher than control fruit after 17 days. The a7b* ratio, an indicator of skin color, for fruit treated with 1-MCP at 1000 ppb was 38% lower than control fruit at the end of the storage period. Treatments with higher concentrations of 1-MCP delayed total carotenoid synthesis and color development. Control fruit stored for 17 days had about 190% more total carotenoids than fruit treated with 1-MCP at 1000 ppb.Postharvest application of 1-MCP was an efficient method of delaying tomato fruit ripening. As 1-MCP concentration increased, ripening was further delayed. Tomatoes treated with 1-MCP at 250,500 or 1000 ppb were delayed in ripening by 8 to11,11 to 13, and 15 to 17 days, respectively.