Effect of 1-MCP treatment on keeping quality of tomato fruits at ambient temperature [electronic resource]
Language: English Summary language: Arabic Description: p. 63-72Other title:- تأثير 1-MCP معاملة علي حفظ جودة ثمار الطماطم عند درجةالحرارة المحيطة [Added title page title]
- Hortscience journal of Suez Canal university, 2018 v. 7 (2) [electronic resource].
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Includes bibliographic reference
The study was conducted during the spring 2017 and 2018 at the Horticulture Research Institute(A,R,C)
in Giza, Egypt . Tomato fruits (Lycopersicum esculentum L.) obtained from a local field in Nawag village, Tanta city,
Al-Gharbia Governorate, tomato were harvest at the Breaker-turning fruits stage, were chosen to the influence of 1-
methylcyclopropene (1-MCP) concentration on retarding ripening process of green tomato fruit and maintained
quality, tomato fruit were fully immersed in aqueous 1-MCP at 50, 100, and 150?gL-1for 10 min, then fruit quickly
dried, and then kept in 20 ?C. Results indicated that 1-mcp treatment were retained quality fruit firmness of tomatoes
fruit in comparison to control especially high concentration.
Summary in Arabic
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