EFFECT OF 1-METHYLCYCLOPROPENE ON POSTHARVEST QUALITY OF TOMATO FRUIT (LYCOPERSICON ESCULENTUM MILL.) DURING STORAGE

Tomato fruits ’Faustine’ F₁ were harvested at mature green and full-red stages and treated with 1 and 2 µl•L^-1 of 1-methylcyclopropene (1-MCP) at 20°C for 21 h. Treated and control fruits were stored at 12.5 and 20°C and 85-90% RH. Lycopene and phenolic contents, fruit firmness, weight loss and percentage of rotten fruits were determined after 4-week storage. The results showed that the effect of 1-MCP on fruit ripening was related to the stage of maturity and storage temperature. The mature green stage of the fruits was optimal for 1-MCP treatment when fruits storage was at 12.5°C. 1-MCP treatment significantly delayed the decrease of firmness and compressive strength and inhibited lycopene accumulation in the fruits. Phenolics content in 1-MCP treated fruits was significantly higher than in the control fruits. 1-MCP also reduced fruits rotting and weight loss. These results suggest that 1-MCP treatment can be used as a commercial technology for tomatoes due to its ability to delay fruit ripening.