Influence of temperature and duration of 1-methylcyclopropene (1-MCP) treatment on apple quality

Abstract

Abstract The objectives of this study were to determine the efficacy of 1-MCP treatments at various temperatures and durations, and to evaluate the effects of 1-MCP on ‘Cortland’ and ‘Empire’ apple quality after storage. Fruit were exposed to 0.6 μl l−1 of 1-MCP for 0, 3, 6, 9, 12, 16, 24, or 48 h at 3, 13, or 23 °C. Following treatment, fruit were stored in ambient air at 0–1 °C for 120 days and then held at 20 °C for 7 days. ‘Cortland’ apples treated with 1-MCP at 3 °C showed improved firmness retention (>63.0 N) with at least 9 h of treatment, whereas those treated at either 13 or 23 °C showed improved firmness retention with at least 6 h of treatment. ‘Empire’ apples treated with 1-MCP showed improved firmness retention (>67.5 N) with only 3 h of treatment regardless of temperature, but those treated at 3 °C for 3 h no longer had the full firmness advantage after an additional 7 days at 20 °C. There was no significant effect of 1-MCP on soluble solids concentration. Treatment with 1-MCP for 3 h at any of the temperatures significantly reduced the incidence of superficial scald in ‘Cortland’ apples. Overall, the results indicate that 1-MCP has tremendous potential for maintaining apple quality during storage, but its efficacy can be affected by treatment temperature and duration as well as by apple cultivar.