الفهرس 
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Abstract
The study was conducted during the spring 2017 and 2018 at the Horticultur
Research Institute in Cairo.Tomate(Solanum lycopersicum L.)fruit cv 086 F1. were obtained from Nawag village in Al-Gharbia governorate and transferred to the postharvest department at the institute of horticulture research . Fruit were cooled over night and the next day treated with 1-mcp treatments and stored for 30 d at 20 ◦C, at which time the majority of fruit had reached breaker-turning stage. Fruits were selected for uniformity of developmental stage and size, and treated with 1-MCP as described
below. To investigate immersion duration in and longevity of aqueous solutions of 1-MCP, (086) tomato fruit were obtained from a local field on the day of harvest and held and selected as described for cv. Breaker-turning fruit were chosen for all experiments to permit assessment of the influence of 1-MCP on ripening while ensuring a developmentally uniform starting population(based on external red color).The use of
1 MCP to study ripening of green tomato fruit isproblematic due to the inability to easily distinguish visually similar immature and mature specimens (Hurr et al.,
2005).The influence of aqueous 1-methylcyclopropene(1-MCP)concentration, immersion duration, and solution longevity on the ripening of early ripening-stage tomato (Solanum lycopersicum L.) has been investigated. Tomato fruit at the breakerturnin stage were fully immersed in aqueous 1-MCP at 50, 100, and 150 μl/l-1 for 10 min,quickly dried, and then stored at 20 ◦C Ethylene production, respiration, surface color development, delayed in fruit exposed to aqueous 1-MCP.Suppression of ripening was concentration dependent, with maximum inhibition in response to 10 min
immersion occurring at concentrations of 100and 150 μl/l-1. Climacteric ethylene peaks were delayed and respiration was strongly suppressed in fruit treated withaqueous 1- MCP at 50, 100, and 150 μl/l-1, respectively, compared with control fruits