Use of 1-MCP to extend the time to ripen of green tomatoes and postharvest life of ripe tomatoes

Ripening of green tomatoes held at 20 degreesC in air containing 0.1 mul l(-1) ethylene was substantially delayed by exposure to 1-methylcyclopropene (1-MCP) in the concentration range 0.1-100 mul l(-1) with the extent of the delay directly related to the concentration of 1-MCP and exposure time. Exposure to 5 mul l(-1) 1-MCP for 1 h resulted in about a 70% increase in time to ripen and is considered a potential commercial treatment. 1-MCP treated fruit showed a reduced loss of titratable acid on ripening, which resulted in a lower brix/acid ratio compared to untreated fruit. 1-MCP applied to ripe tomatoes for 2 h at 5-100 mul l(-1) resulted in an increase in postharvest life based on fruit appearance; with exposure to 20 mul l(-1) giving a 25% increase in postharvest life. 1, MCP caused a significant reduction in respiration only in the first 6-8 days after application, but totally inhibited the loss in titratable acid throughout the storage period. This should result in 1-MCP treated fruit having a superior taste to untreated ripe fruit. (C) 2002 Elsevier Science B.V. All rights reserved.