Optimization of Ethylene inhibitor-mediated controlled ripening of tomato (Solanum lycopersicum L.)

Mature green tomatoes (Solanum lycopersicum L.) were treated with water, Salicylic Acid (SA), 1-Methylcyclopropene (1-MCP), Ethanol, Gibberellic Acid (GA) and Maleic Acid (MA) at specific concentration. 1-MCP, GA and Ethanol inhibited the ripening process of the tomatoes and the food quality was also retained. However, SA and MA failed to delay the ripening process of the tomatoes.  It was found that the ripening process was delayed by 1-MCP significantly, compared to any other approach and therefore optimum dosage of 1-MCP was investigated. Tomatoes treated with 200, 500 and 800 µg/L of 1-MCP delayed ripening of tomato by 11, 18 and 20 days but the food quality was affected slightly with the increase in 1-MCP concentration. 500 µg/L solution of 1-MCP delayed the ripening process of the tomatoes without changing the food quality significantly. This indicates that 1-MCP application (500 µg/L solution) can be used effectively to extend the storage life up to 18 days without any adverse ramification on the quality of ripe tomato and can be adopted commercially to increase the shelf life in semi-ripen stage longer time at room temperature.