Ahmed, M. E. M. <br/><br/>
Effect of 1-MCP treatment on keeping quality of tomato fruits at ambient temperature  [electronic resource] 
 تأثير 1-MCP معاملة علي حفظ جودة ثمار الطماطم عند درجةالحرارة المحيطة 

 - p. 63-72. 
<br/><br/>Includes bibliographic reference 
<br/><br/> The study was conducted during the spring 2017 and 2018 at the Horticulture Research Institute(A,R,C)<br/>in Giza, Egypt . Tomato fruits (Lycopersicum esculentum L.) obtained from a local field in Nawag village, Tanta city,<br/>Al-Gharbia Governorate, tomato were harvest at the Breaker-turning fruits stage, were chosen to the influence of 1-<br/>methylcyclopropene (1-MCP) concentration on retarding ripening process of green tomato fruit and maintained<br/>quality, tomato fruit were fully immersed in aqueous 1-MCP at 50, 100, and 150?gL-1for 10 min, then fruit quickly<br/>dried, and then kept in 20 ?C. Results indicated that 1-mcp treatment were retained quality fruit firmness of tomatoes<br/>fruit in comparison to control especially high concentration.<br/> 
<br/><br/><br/>Summary in Arabic 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Tomatoes --Qualty<br/>Tomatoes --Effect of temperature on<br/>1-methylcyclopropene