REGULATION OF CELLULASE AND PECTINASE ACTIVITIES IN CHERRY TOMATO (Lycopersicon esculentum MILL var. cerasiforme) FRUIT BY USE OF 1-METHYLCYCLOPROPENE

Softening, which accompanies ripening fruits is also to a large extent, responsible for the damage that occurs during handling and shipping. The effects of 1-Methylcyclopropene (1-MCP) application at different ripening stages (mature green, breaker, breaker + 2 days and breaker + 4 days) on cellulase and pectinase activities of cherry tomato fruit (Lycopersicon esculentum Mill. var. cerasiforme) were studied. Fruit were exposed to a 5μl 1-MCP concentration and enzyme activity was determined viscometrically. Both cellulase and pectinase activities were suppressed by 1-MCP treatment, especially in MG and BR fruit. 1-MCP delayed cellulase activity peak by at least 3 days and 6 days in treated MG and BR fruit, respectively compared to their corresponding controls. In treated MG fruit, pectinase activity was suppressed and the initiation delayed by 3 days compared to untreated fruit. Results indicate that 1-MCP when applied at either MG or BR stages of ripening is beneficial for at least 10 days.