Effect of 1-methylcyclopropene post-harvest treatment on ripening process in cherry tomato fruit (Lycopersicon esculentum var. cerasiforme).

The responses of cherry tomato (Lycopersicon esculentum var. cerasiforme) fruits to post-harvest treatment with 1-MCP were investigated. The maturity stage at which 1-MCP application is most effective in delaying the ripening process was determined, and then the effects of different concentrations (0, 0.035, 0.07 and 0.11 microL/L) of 1-MCP on ethylene production, fruit softening, chlorophyll, lycopene and carotenoids contents of mature green (MG) cherry tomato fruits were assessed. 1-MCP at 0.07 and 0.11 microL/L reduced fruit C(2)H(4) production, delayed the C(2)H(4) peak at ambient temperature. Although 1-MCP at 0.035 microL/L was effective in retarding fruit ripening, it did not suppress endogenous ethylene production. Fruit softening was suppressed by 1-MCP, but its initiation was not affected by 1-MCP. The rate of chlorophyll degradation and its pattern of change with time, and the initiation of lycopene biosynthesis as well as its accumulation were all affected by 1-MCP, but only the accumulation of carotenoids was suppressed. Accumulation of lycopene and carotenoids was almost permanently hampered by 1-MCP at 0.07 microL/L or higher concentrations, and fruit color could not reach the control level even 2 weeks after 1-MCP treatment, indicating the close association of the metabolism of these pigments with ethylene perception. Since the concentration of 0.11 microL/L of 1-MCP was so high that it did not elicit additional response very much than 0.07 microL/L, these concentrations were considered to be practically effective concentrations for cherry tomato at MG stage. The effective 1-MCP concentrations might provide a useful reference to the levels of ethylene receptors as well as ethylene sensitivity in a specific fruit at given development stage.