Abstract:

This study was aimed to investigate the effects of 1-methylcyclopropene (1-MCP) on the postharvest physiology
and storage quality of ‘Pink Lady’ apple fruits. The apples were stored at ambient temperature (20 ℃) after being fumigated
with 1.0 μL/L 1-MCP. The firmness, titratable acidity content, the greasiness of the epicuticular wax, respiration rate,
ethylene production rate, malondialdehyde content, and the activities of peroxidase (POD), superoxide dismutase (SOD)
and catalase (CAT) were measured regularly during storage. The results indicated that 1-MCP delayed the decrease of
firmness and titratable acidity content of apples, and inhibited the greasiness of epicuticular wax. Fruits treated with 1-MCP
experienced a significant reduction of respiration rate and ethylene production compared with control fruits. Treatment
with 1-MCP not only retarded the changes in the activities of CAT and POD, but also increased the activities of SOD and
CAT. Malondialdehyde content of apples was delayed obviously by 1-MCP. In conclusion, 1-MCP treatment could inhibit
physiological metabolism, maintain fruit quality, and delay the senescence of ‘Pink Lady’ apple fruits.

Key words: ‘Pink Lady&rsquo, apples, 1-methylcyclopropene (1-MCP), quality, postharvest physiology