Effects of Postharvest 1-MCP and MAP Treatments on Physiological Characteristics and Quality of ‘Fuji’ Apple during Cold Storage and Subsequent Shelf Life

doi:10.7506/spkx1002-6630-201622046

Abstract

Abstract: Freshly harvested ‘Red Fuji’ apples were treated with 1-methylcyclopropene (1-MCP) at 1.0 μL/L subjected to modified atmosphere package (MAP), and then stored initially at 0 ℃ for 210 days and subsequently until the end of shelf life after switching to 20 ℃. The results indicated that the apple fruits showed decreased firmness and titratable acid (TA) content and increased soluble solid content (SSC), and developed superficial scald and core and stem-end flesh browning during storage. 1-MCP treatment effectively maintained higher fruit firmness and SSC during cold storage, and reduced CO2 and ethylene contents in the packaging bag. 1-MCP also decreased significantly the incidence of superficial scald and stem-end browning significantly (P < 0.05), as well as the contents of α-farnesene and conjugated trienol in peel. 1-MCP + MAP could maintain the TA content of apples and the fresh color of peel and decrease stem-end browning. Taken together, it was suggested that the 1-MCP + MAP treatment effectively maintained the quality of ‘Red Fuji’ apples during cold storage and subsequent shelf life, and significantly reduced the incidence of superficial scald.

Key words: ‘Red Fuji’ apple, 1-methylcyclopropene, modified atmosphere package, quality, superficial scald

CLC Number:

TS255.3

HE Jingang, FENG Yunxiao, CHENG Yudou, LI Limei, GUAN Junfeng*. Effects of Postharvest 1-MCP and MAP Treatments on Physiological Characteristics and Quality of ‘Fuji’ Apple during Cold Storage and Subsequent Shelf Life[J]. FOOD SCIENCE, 2016, 37(22): 301-306.

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