EFFECTS OF CONTROLLED ATMOSPHERE AND TREATMENT WITH 1-METHYLCYCLOPROPENE (1-MCP) ON RIPENING ATTRIBUTES OF TOMATOES

Fresh tomatoes (cv. 'Camonium') at the breaker-turning color stage were stored at 12°C in air (i), air after exposure with 1-ppm 1-MCP for 24 h (ii), 2% O 2 + 3% CO 2 in nitrogen (iii), and in 2% O 2 + 3% CO 2 in nitrogen after exposure with 1-ppm 1-MCP for 24 h (iv). Initially and after 4, 6, 8, and 11 days of storage the following quality attributes were evaluated: color of the epicarp, berry relative deformation, total soluble solids, and titratable acidity. In addition, respiration rate was measured only for air treatments. Both controlled atmosphere and 1-MCP treatments significantly delayed color evolution and firmness loss. Treatment with 1-MCP also influenced respiration rate, total soluble solids and total soluble solids to titratable acidity ratio. Effect of 1-MCP on ripening was higher than effect of controlled atmosphere. The latter was noticeable only in fruit not treated with 1-MCP. Untreated fruit in air ripened faster than all other treatments, followed by untreated fruit in 2% O 2 + 3% CO 2 . No statistical difference was shown between berries treated with 0.5 ppm of 1-MCP for 24h and followed by storage in air or in controlled atmosphere.