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Effect of 1-Methylcyclopropene Treatment at Different Storage Times on Physiology and Quality of Golden Delicious Apples during Low Temperature Storage

LI Jiangkuo1, LIU Chang2, ZHANG Peng1, ZHANG He1, LIU Ling2   

  1. 1. Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology
    Research Center for Preservation of Agricultural Products (Tianjin), Tianjin 300384, China;
    2. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
  • Online:2015-09-25 Published:2015-09-11

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Abstract:

Effects of 1-methylcyclopropene (1-MCP) treatment on days 0, 6, 12, 18, and 24 during low temperature storage
for up to 8 months on the physiology and quality of Golden Delicious apples were studied. The results indicated that 1-MCP
treatment maintained higher levels of soluble solids and vitamin C (VC) contents, significantly inhibited the increases in
ethylene release rate, relative electrical conductivity and malondialdehyde (MDA) content, effectively promoted peroxidase
(POD) activity and inhibited polyphenol oxidase (PPO) activity, thus maintaining better fruit quality. Our results also
showed that 1-MCP treatment was less effective when carried out at later time points and exerted a more potent effect when
implemented before the 12th day of cold storage. Accordingly, Golden Delicious apples should be treated with 1-MCP after
harvest as earlier as possible within 12 days at low temperature.

Key words: 1-MCP, Golden Delicious apples, treatment time, physiology, quality, cold storage

CLC Number: