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The present research was undertaken to study the eff ect of 1-Methyl Cyclopropene (1-MCP) on quality and shelf life of tomato fruits (Cv. US-440). Freshly har vested matured tomato fruits were selected and treat ed with fungicide at 500 μl L for 10 min. The fruits were then exposed to differ ent concentrations of 1-methylcyclopropene viz. 0.5 , 1.0, 1.5 and 2.0 μl L at 20 C for 12 and 24 hrs (hr) respectively in an airtight chamber and then stored at different temperature viz. 20 C and ambient temperature (25-28 C). The present study revealed that the fruits treat ed with 1-MCP at 2 μl L concentration exposed for 24 hr at 20 C storage temperature found higher shelf life of 33 days along with better physicochemical changes like lower percent physiolog ical loss in weight (%PLW), increase in Total Solubl e Solids, least surface color development, decreased Percent titrab le acidity and ascorbic acid content, as compared t o control fruits and rest of the treatments, respectively.

Effect of 1- Methyl Cyclopropene Concentration, Storage Time and Temperature on Postharvest Quality and Shelflife of Tomato Fruit