Effect of 1-methylcyclopropene on the antioxidant capacity and postharvest quality of tomato fruit

Abstract

Tomato fruits ‘1402’ were harvested at mature green (MG), light pink (LP) and light red (LR) stages and treated with 0.3 μL L^-1 of 1-methylcyclopropene (1-MCP) at 20°C for 24 h to investigate the ability to retard tomato fruit ripening. The treated and control fruit were stored at 5°C and 12 ^oC for 14 days and a further 4 days at 20^oC for a shelf life period. The results show that the effects of 1-MCP on fruit ripening were related to the stage of maturity and storage temperature. The MG stage was the optimal stage for 1-MCP treatment when fruit storage was at 12°C. 1-MCP treatment reduced the lipophilic antioxidant activity (LAA) of the tomato fruit, but the hydrophilic antioxidant activity (HAA) remained similar to that observed at harvest. 1-MCP is a potential tool for extending shelf life, delaying tomato fruit ripening (slowing color development and firmness loss) and enhancing quality of tomatoes.

Keywords: Tomato, 1-MCP, storage, stage of maturity, temperature

African Journal of Biotechnology Vol. 12(6), pp. 547-553