Abstract:

The effect of 1 μL/L 1-MCP, 3% CO2 + 3% O2 + 94% N2 controlled atmosphere (CA) storage and 1-MCP + CA
treatment on the respiration rate, fruit firmness, SSC, TA, vitamin C content and color variation of apricots during 28 days
storage at 0 ℃ were studied. Results showed that 1-MCP treatment significantly slowed down the decrease of respiration
rate, fruit firmness and vitamin C content during storage (P ＜ 0.05), but had no effect on SSC and TA (P ＞ 0.05). The decrease
of fruit firmness, TA and fruit color was delayed by CA storage. In addition, 1-MCP＋CA treatment had a significant
effect on the retention of fruit firmness, TA, vitamin C and H value (P ＜ 0.05). Both 1-MCP and CA significantly preserved
the quality of Saimaiti apricot, and 1-MCP＋CA treatment had better effect than either treatment alone.

Key words: 1-methylcyclopropene (1-MCP), controlled atmosphere (CA), apricot, storage, quality