Tomatoes (Lycopersicon esculentum), cultivar 'Santa Clara' and the hybrid 'Carmen' (long shelf life type), treated at the breaker stage with 1-methycyclopropene (1-MCP) required a longer period to achieve the peak of ethylene and CO2 production and had reduced respiration rates, higher acidity, better firmness retention and delayed development of red color in the skin in comparison to untreated fruits during shelf life at 23ºC. The soluble solids content was not affected by 1-MCP. For 'Santa Clara' and 'Carmen', the doses of 1-MCP required to delay substantially the peaks of ethylene and CO2 production and to achieve the highest values of acidity were 300 nl L-1 and 500 nl L-1, respectively. However, substantial firmness retention and delaying of red color development in the skin were achieved at the dose of 150 nl L-1 for 'Santa Clara', and dose of 250 nl L-1 for 'Carmen'. These results show the high potential of commercial use of 1-MCP to delay fruit ripening of 'Santa Clara' and 'Carmen' tomatoes at ambient temperatures.
Lycopersicon esculentum Mill.; ethylene; respiration, quality; shelf life
