Effects of 1-MCP Treatment on the Physiology and Quality of Early-maturing Apples Stored at Ambient Temperature
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Early-maturing apple cultivars have a short shelf-life and can’t be stored long. In this study, four early-maturing apple cultivars (lines), ‘Jiping 3’, ‘6-25’, ‘4-25’ and ‘Gala’, were used as the research fruits. The effects of 1-methylcyclopropene (1-MCP) treatment on the respiration rate, ethylene production rate and fruit quality of the early maturing apples stored at ambient temperature (25 ℃) were investigated. Compared with the control group, 1-MCP treatment effectively inhibited the rate of respiration, reduced the release of ethylene, delayed the decrease of fruit firmness, and maintained the soluble solid content (except for the Jiping 3) and titratable acid content. Further studies revealed that 1-MCP treatment reduced significantly the flesh browning in ‘Jiping3’ and ‘6-25’ apples, compared with the control group. After 14 days of storage, the incidence of flesh browning in the 1-MCP-treated ‘Jiping3’ and ‘6-25’ fruits were zero and only 17.78%, respectively, which were significantly lower than that for the control group (‘Jiping3’CK: 87.87%; ‘6-25’CK: 90.48%). However, 1-MCP treatment had no significant effect on the decay of four early-maturing apple varieties. Thus, the 1-MCP treatment can effectively delay the ripening and aging process of early-maturing apples, maintain their fruit quality, delay the fruit ripening and senescence, thereby effectively improving the preservation of the early-maturing apples stored at ambient temperature and prolonging the shelf life.
