Ripening of tomato (Solanum lycopersicum L.). Part I: 1-methylcyclopropene mediated delay at higher storage temperature.

1-Methylcyclopropene (1-MCP) at a dose of 0.3 μl l(-1) for 24 h delayed the ripening of tomato (Solanum lycopersicum L.) at higher storage temperature (30.5 ± 1 °C). The dose was effective at green mature (stored at 30.5 ± 1 °C) and breaker (stored at 25 ± 1 °C) stages. There was a significant reduction in % ripening index and % red tomatoes due to this treatment on green mature tomatoes (stored at 25 ± 1 °C). Depending on the variety, the rate of respiration was either reduced or remained unaffected by the treatment. Post-harvest life was enhanced in all the varieties due to the delay in red colour development and reduced rottage. The results imply prospects for the use of 1-MCP (0.3 μl 1(-1) for 24 h) for storage of tomato fruits at higher ambient temperatures of tropical and sub-tropical regions.