Effect of 1-MCP Treatment on Keeping Quality of Tomato Fruits at Ambient Temperature | ||||
| Hortscience Journal of Suez Canal University | ||||
| Article 6, Volume 7, Issue 2, September 2018, Page 63-72 PDF (831.35 K) | ||||
| DOI: 10.21608/hjsc.2018.59100 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Ahmed, M. E. M M.M. Attia, A.A. Al-Araby M.A.F. El-Naggar | ||||
| Abstract | ||||
| The study was conducted during the spring 2017 and 2018 at the Horticulture Research Institute(A,R,C) in Giza, Egypt . Tomato fruits (Lycopersicum esculentum L.) obtained from a local field in Nawag village, Tanta city, Al-Gharbia Governorate, tomato were harvest at the Breaker-turning fruits stage, were chosen to the influence of 1- methylcyclopropene (1-MCP) concentration on retarding ripening process of green tomato fruit and maintained quality, tomato fruit were fully immersed in aqueous 1-MCP at 50, 100, and 150μgL-1for 10 min, then fruit quickly dried, and then kept in 20 ◦C. Results indicated that 1-mcp treatment were retained quality fruit firmness of tomatoes fruit in comparison to control especially high concentration | ||||
| Keywords | ||||
| 1-MCP; Tomato; fruit quality; Storage period | ||||
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