Abstract
Effect of 1-MCP release from inclusion complexes in α–cyclodextrin (α-CD) on tomato during storage at room temperature was investigated. Fourteen tomatoes in each closed polystyrene box were treated with 5, 15 and 30 mg of 1-MCP inclusion complex powders, respectively. 1–MCP treatment was carried out for 24 h using closed type of polystyrene boxes. Then, the tomatoes were moved to the polystyrene box with holes to continue storage time. The visible colour test was done after 6, 12 and 18-dyas storage time. The average values of red colour index, a* were 21.5, 23.9 and 30.3 for the untreated tomatoes after 6, 12 and 18-days storage, respectively. 1-MCP treatment shows significant effect on the colour change during storage. The results indicated that the treatment of 1 -MCP in tomatoes was useful to delay the ripening and prolong shelf life after post-harvest processing.
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