Effects of 1-MCP on Post-Harvest Physiology of Tomato

<正> Tomato(Lycopersicon esculentum cv. 402)was used to investigate the effects of 1-MCP(1-methylcyclopropene)treatment on ethylene production, respiration, vitamin C, chlorophyll, titratable acid, change of fruit color and rot. The results indicated that 1-MCP strongly inhibited ethylene production and respiration of tomato at very low concentration, delayed the incidence of climacteric peak of ethylene production and respiration. 1-MCP also delayed the decrease of vitamin C, chlorophyll and titratable acid during shelf life and storage significantly. Shelf and storage life of fruit treated with 1-MCP were extended at least 10 days at ambient(20 - 22℃)and 15 days at storage(9 - 11℃)temperature, respectively. Efficacy of 1-MCP on shelf and storage life was improved by increasing its concentration. After treatment of 1-MCP, rots were markedly lower than that of untreated fruit. 1-MCP treatment delayed the fruit color change.