. 2010 Oct 20;47(5):519–526. doi: 10.1007/s13197-010-0090-5

Table 9.

Effect of (T2) 1-MCP (0.3 μl l⁻¹, 24 h) on % reduction (over the respective control value) in RI and RT of green mature tomato fruits stored at 25 ± 1 °C and 80 ± 10% RH (14 DAT)

	Fast ripening				Slow ripening
	‘Pusa Ruby’	‘Pusa Early Dwarf’	‘Pusa Sheetal’	‘Pusa Uphar’	‘Pusa Gaurav’	‘Pusa 120’	‘Pusa Selection 8’	‘Pusa Rohini’
RI (% reduction)	32^b	51^ab	29^b	25^b	81^a	76^a	36^b	76^a
RT (% reduction)	71^bc	100^a	67^bc	52^c	100^a	100^a	84^b	100^a

Values (for each row) followed by different superscript/s are significant over one another at **p ≤ 0.01 (n = 3 lots with 15 fruits in each lot) DAT, RI, RT: As in Table 1