2009•Guizhou nongye kexueRequires access

Effect of 1-MCP on Physiological Characteristics of Tomato during Storage Period

Yin Liu, Wang LanJu, Wei Yun-xiao

Abstract

The fruits of Indian(a tomato variety) at pink stage were treated by two different concentration of 1-MCP at 20℃ to study its effect on physiological characteristics of tomato during the storage period and to provide the technological basis and support for tomato fresh-keeping.The results showed that 1-MCP could obviously inhibit ethylene release of tomato during its storage period and delay occurrence of the ethylene peak,ascent of tomato soluble solid matter and decrease of tomato titratable acid content,which was beneficial to keeping tomato fruit hardness and reducing tomato fruit rot.The optimum 1-MCP concentration for the better effect of tomato fresh-keeping is 1.0μL/L.

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Key concepts: Titratable acid, Ethylene, Horticulture, Solanaceae, Chemistry, Cultivar, Cherry tomato, Biology