Abstract

The effects of 1-methylcyclopropene (1-MCP) on the fruit quality and antioxidant activity of ruby-S apples were evaluated during cold storage. The fruits were treated with 0 (control) and 1 μL/L 1-MCP and stored at 0°C for six months. The assessments were performed at 0 (harvest), 3, and 6 months of storage. Compared with the control, the 1-MCP-treated fruits exhibited a reduced internal ethylene concentration and slowed appearance of greasiness on the fruit skin. In addition, 1-MCP treatment helped maintain a reduction in flesh firmness, titratable acidity, and peel color attributes (L* and b*) of the fruit. However, 1-MCP treatment did not affect fruit weight loss, soluble solids content, or peel color a* value. The 1-MCP treatment helped delay the reduction in total phenolics (TPC) and total flavonoids (TFC) content as well as total antioxidant determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (RSA) in the peel tissue. In the pulp tissue, 1-MCP affected only TPC, and not TFC or DPPH RSA. Overall, this study suggests that 1-MCP treatment helps maintain the desirable fruit quality attributes of ruby-S apples during ripening, but its effect on antioxidant activity depends on the tissue type (peel and pulp) of the fruit.

Full Text
Published version (Free)

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call