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In this study, ripening characteristics, including color change and softening, were determined for tomato (Lycopersicon esculentum ‘Florida 47’) fruit at immature-green through light red stages of development and subsequently treated with 1 μL·L–1 1-methylcyclopropene (1-MCP). Special attention was directed at comparing the responses of immature and mature-green fruit. Surface color and whole fruit fi rmness were measured every other day. 1-MCP delayed or slowed color changes and softening in fruit of every maturity class, with differences between control and treated fruit evident immediately following 1-MCP application for 24 h at 20 °C. Fruit treated with 1-MCP at early maturity stages (immature-green, mature-green, and breaker) exhibited an extended delay in external red pigment accumulation compared with control fruit. Fruit of all maturity classes developed acceptable fi nal hue values (hue angle ≤55°), and the time required to reach these values declined with advancing fruit maturity. Immature-green fruit treated with 1-MCP did not attain an acceptable degree of softening during the specifi ed storage periods examined before deteriorating due to shriveling and pathogen proliferation. 1-MCP-treated mature-green and breaker stage fruit did recover to acceptable fi rmness (5–10 N) and hue values but exhibited a severely reduced storage life thereafter compared with untreated fruit of equal maturity. Fruit at turning and more advanced stages exhibited reduced rates of softening and color development when treated with 1-MCP, yet they attained fi rmness and color values within the range of acceptability for commercial use. Fruit treated with 1-MCP at pink and light-red stages of ripening developed normal external color and exhibited signifi cantly extended postharvest life due largely to a signifi cant retention in fi rmness when compared to control fruit. Based on the studies described for ‘Florida 47’ tomato fruit, 1-MCP would appear to be of little benefi t and possibly detrimental if applied to early maturity fruit, most notably greens and breakers, due to irreversible limitations in the capacity of these fruit to soften to acceptable values. In sharp contrast, more advanced stage fruit, particularly pink and light red, responded to 1-MCP with signifi cantly extended shelf-life due to retention of fi rmness.

horttechnology

Differential Responses in Color Changes and Softening of `Florida 47' Tomato Fruit Treated at Green and Advanced Ripening Stages with the Ethylene Antagonist 1-Methylcyclopropene