Abstract
Treatment of tomato fruit ( Lycopersicon esculentum L. cv Prisca) with 1-methylcyclopropene (1-MCP), a potent inhibitor of ethylene action, delayed colour development, softening, and ethylene production in tomato fruit harvested at the mature green breaker, and orange stages. 1-MCP treatment also decreased the mRNA abundance of phytoene synthase 1 ( PSY1 ), expansin 1 ( EXP1 ), and 1-aminocyclopropane-1-carboxylic acid (ACC) oxidase 1 ( ACO1 ), three ripening-related tomato genes, in mature green, breaker, orange, and red ripe fruit. These results demonstrate that the ripening process can be inhibited both on a physiological and molecular level, even at very advanced stages of ripening. The effects of 1-MCP on ripening lasted 5–7 days and could be prolonged by renewed exposure.
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