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Storage Of Tomatoes With Aoweite 1-MCP

Storage Of Tomatoes With Aoweite 1-MCP

1-MCP extends tomatoes maturity time Since 2009, scientists of Henan Agricultural University conducted studies on the effectiveness of 1-MCP in the storage of tomato. The research was carried out on the fruits of the tomato ( Lycopersicon esculentum ), grown in greenhouse, then transported to...

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1-MCP extends tomatoes maturity time


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Since 2009, scientists of Henan Agricultural University conducted studies on the effectiveness of  1-MCP in the storage of tomato.

The research was carried out on the fruits of the tomato (Lycopersicon esculentum), grown in greenhouse, then transported to the lab for storage in sealed metal containers according to the technology developed by scientists. Experiments were carried out on tomatoes of four degrees of maturity (green, brown, pink and red), packed in cardboard boxes or special plastic bags. The storage experiments were carried out in the chamber at a temperature of + 20.0°C.

Usually tomatoes are recommended being stored at a relative humidity of 80-85% and differentiated depending on the degree of maturity temperatures: 10.0-14.0°C for Green and dairy, 6.0-10.0°C for Brown, 3.0-6.0°C for Pink and 1.0-3.0°C for red fruit.

The results of the research showed the efficacy of 1-MCP to increase storage time and reduce losses during the storage of tomatoes. Scientists have come to a conclusion, that treatment by 1-MCP within one day at the beginning of storage renders the following action:


 - Ripening processes of fruits (especially effective in processing of green-ripe and dairy fruits) are slowed down;

 - The shelf life is increased and yield of commodity fruits is increased;

 - Decreases negative effect of stress factors of storage (deviation of relative humidity of air from optimal values) and increases resistance to mushroom rot;

 - The most efficient storage of processed fruits in packages of polymeric materials.


Depending on the degree of removable maturity of the fruit, the timing of full ripening of tomatoes using 1-MCP managed to extend to 35-60 days with minimal loss of weight and quality of fruit.

A detailed description of the study is given in the article "Effect of 1-MCP on Physiological Characteristics of Tomato during Storage Period", LIU Ying, WANG Julan, and WEI Yunxiao of Henan Agricultural University, published in the Guizhou Agricultural Sciences.

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