Effects of postharvest application of 1-methylcyclopropene on tomato fruits of cv. Vaishali

Abstract

An investigative research study was undertaken to study the effects of post-harvest application of 1-methylcyclopropene (1-MCP) on physico-chemical parameters of the tomato fruits cv. Vaishali. The tomato fruits harvested at the breaker stage of maturity were selected, washed followed by grading based on their surface colour and then given a fungicidal treatment of 500 ppm. These fruits were then subjected to the application of 1- MCP at various concentrations viz. 1.0 μL/L, 1.5 μL/L, 2.0 μL/L and 2.5 μL/L respectively for 24 hrs along with absolute control sample respectively. These fruits were then stored at 20oC for further investigation with respect to percent physiological loss in weight (% PLW), surface colour, firmness, total soluble solids, titrable acidity, ascorbic acid content, total phenolic content and lycopene content during the storage. From the present investigation, the treatment T4 of 1-MCP in which tomatoes were treated at the concentration of 2.5 μL/L showed significant retention of all parameters as compared to other treatments. The % PLW showed a gradual decrease from 0 to 10.1, surface colour improved significantly from 3.19 to 4.82 hue angle, TSS increased from 1.6 to 3.8oBx, titrable acidity decreased from 0.35 to 0.16%, ascorbic acid content decreased from 76.98 to 30.08 mg/100 g, total phenolic content decreased from 3.87 to 3.28 mg GAE/g and lycopene showed a significant increase from 6.89 to 12.64 mg/100 g. These changes in the values of all the above parameters were found significantly superior to those of the rest of the treatments. The tomatoes treated at 2.5 μL/L of 1-Methylcyclopropene (1-MCP) concentration showed the highest shelf life of 34 days with maximum retention of overall acceptability parameters as compared to control fruits with the least shelf life of only 12 days. The experiments showed that 1-MCP at 2.5 μL/L concentration and 20oC storage temperatures maintain the shelf life of tomatoes with better retention of overall physicochemical parameters as compared to other treatments.