The Influence of 1-Methylcyclopropene on `Cortland' and `McIntosh' Apple Quality Following Long-term Storage

Abstract

<jats:p>`Redcort Cortland' and `Redmax' and `Summerland McIntosh' apples <jats:italic>(Malus</jats:italic> ×<jats:italic>domestica</jats:italic> Borkh.) were treated with 900 nL·L<jats:sup>-1</jats:sup> of 1-methylcyclopropene (1-MCP) for 24 hours at 20 °C before storage and were kept at 3 °C in either a controlled atmosphere (CA) of 2 kPa O<jats:sub>2</jats:sub> and &lt;2.5 kPa CO<jats:sub>2</jats:sub> or in an air (RA) environment for up to 9 months. After 4.5 months, half of the fruit were treated with a second 900 nL·L<jats:sup>-1</jats:sup> 1-MCP application in air at 3 °C for 24 hours and then returned to RA or CA storage. At harvest and following removal at 3, 6, and 9 months and a 7-day shelf life at 20 °C, fruit firmness, titratable acidity (TA) and soluble solids content (SSC) were measured, while internal ethylene concentrations (IEC) in the apple core were quantified after 1 day at 20 °C. Upon storage removal and following a 21-day shelf life at 20 °C, disorder incidence was evaluated. 1-MCP-treated apples, particularly those held in CA-storage, were more firm and had lower IEC than untreated fruit. Higher TA levels were maintained with 1-MCP in all three strains from both storages, while SSC was not affected. Following the 6- and/or 9-month removals, 1-MCP suppressed superficial scald development in all strains and reduced core browning and senescent breakdown in RA-stored `Redmax' and `Summerland' and senescent breakdown in RA-stored `Redcort'. 1-MCP generally maintained the quality of `Cortland' and `McIntosh' fruit held in CA and RA environments (particularly the former) to a higher degree than untreated apples over the 9-month storage period. A second midstorage application of 1-MCP at 3 °C did not improve poststorage fruit quality above a single, prestorage treatment.</jats:p>

Comparative study of the effects of 1‐MCP treatment on apple quality by instrumental and multivariate analysis

“…SSC was very close to the plot centre and was poorly related to 1‐MCP treatment. The multivariate data obtained in this cultivar confirmed the literature and showed that firmness may be considered as the most important parameter discriminating the treated and untreated fruits 9–12. The results concerning acidity were in concordance to those obtained in other apple cultivars 13.…”

Antioxidant Properties and Fruit Quality During Long‐term Storage of “Rocha” Pear: Effects of Maturity and Storage Conditions

“…6A). Crouch (2003) observed no differences in the firmness of 1‐MCP‐treated pear fruits immediately after removal from cold storage, but significant firmness retention in 1‐MCP‐treated apples immediately exiting cold storage has been observed (Zanella 2003; Delong et al. 2004; Bai et al.…”

Influence of different concentrations of 1‐methylcyclopropene on the quality of tomato harvested at different maturity stages

“…In both maturity stages, the highest 1‐MCP dose was the most effective treatment in maintaining elasticity. According to the more recent studies, 1‐MCP was effective in delaying fruit softening in various horticultural products such as tomatoes,10, 14, 15, 27 apple,28–31 plum32, 33 and apricot34, 35. Softening is thought to be associated with the degradation of pectic substance in the cell wall caused by accumulation of cell wall hydrolase activities such as pectinesterase (PE), PG and β‐galactosidase (β‐Gal) 36–38.…”