Effect Of 1-methylcyclopropene Research Articles

Effect of 1-Methylcyclopropene and Chitosan Treatment on Biochemical and Antioxidant Properties of Avocado (Persea Americana Mill.) Fruit During Low and Ambient Temperature Storage

Effect of 1-Methylcyclopropene and Chitosan Treatment on Biochemical and Antioxidant Properties of Avocado (Persea Americana Mill.) Fruit During Low and Ambient Temperature Storage

1-Methylcyclopropene and Bacillus Treatment Affects Blueberry Storage Quality and Antioxidant Levels

Blueberries are rich in a variety of functional substances and have high nutritional and health values, but they are not resistant to decline during fresh storage. Here, the effects of six Bacillus species on the storage quality of, and antioxidant levels in, the southern highbush blueberry ‘O’Neal’ fruit were investigated. Bacillus treatments reduced the fruit decay rate, slowed fruit quality decline, inhibited malondialdehyde accumulation, and increased superoxide dismutase and peroxidase activity levels. Bacillus altitudinis Y-14 had the best effect overall. Furthermore, the effects of 1-methylcyclopropene (1-MCP), B. altitudinis Y-14, and 1-MCP + B. altitudinis Y-14 treatments on the storage quality and antioxidant of rabbiteye blueberry ‘Brightwell’ fruit were investigated, and each treatment effectively reduced the decay rate and weight loss of fruit. When stored for 25 days, the decay rate of the 1-MCP + B. altitudinis Y-14 group was only 8.33%, significantly lower than that of the control. The three treatments delayed the decline in fruit quality, inhibited malondialdehyde accumulation, and increased superoxide dismutase and peroxidase activity levels. The 1-MCP + B. altitudinis Y-14 treatment was more conducive to prolonging the postharvest storage period of blueberries and had the best effect in delaying the decline in fruit quality. Thus, combined 1-MCP and B. altitudinis Y-14 treatment may be an effective way to improve the storage quality and extend the storage period of blueberries, which provides a new way for storing and transporting blueberries to reduce costs and improve economic benefits.

Evaluating the potential of 1-methylcyclopropene treatments on physicochemical properties, bioactive compounds, and shelf life of mango fruits under different storage conditions

The effect of 1-methylcyclopropene (1-MCP) treatments and storage conditions in the regulation of the physicochemical and bioactive properties of mango fruits (Mangifera indica L. cv. BARI-4) were investigated during storage. Different concentrations of 1-MCP treated samples (T0 = Control, T1 = 0.5 μL/L, T2 = 1.0 μL/L, T3 = 1.5 μL/L, and T4 = 2.0 μL/L) were stored in developed storage structure (10±1 °C and 90 % RH), cold storage (3 ± 1 °C and 80 ± 2 % RH), and ambient storage (29 ± 3 °C and 65 ± 2 % RH). The change in fruit quality including weight loss, firmness, surface color, storage life, chemical, and bioactive properties were studied periodically at 10, 20, 30 and 40 days of storage. The results demonstrated that 1-MCP treatment effectively maintained the quality of fruits by retarding the loss of weight, firmness, total soluble solids (TSS), and titratable acidity, which were served as a quality parameter during storage. The 1-MCP treatment dramatically delayed the change in color, quality measures, and bioactive properties compared to the control group. The storage condition greatly influenced the postharvest quality value and storage life. In combination with the developed storage structure and 1-MCP treatment preserved the acceptability of fruits to a great extent for around 40 days. The T2 = 1.0 μL/L 1-MCP treatment preserved the fruit quality for the highest days of storage 14, 34, and 46 days in ambient storage, cold storage, and develop storage structure respectively. The developed storage structure (10 ± 1 °C and 90 % RH) with 1-MCP (1.0 μL/L) treatment suggested the optimum storage ability for preserving the postharvest storage life of mango fruits. By implementing these findings mango growers and suppliers can reduce post-harvest losses, expand market reach, and provide consumers with high-quality mangoes that retain their quality for an extended period.

Dynamics of quality and metabolic activity of stored ‘Galaxy’ apples affected by maturity and 1-methylcyclopropene

ABSTRACT To preserve the quality traits of late-harvested ‘Galaxy’ apples during extended storage, the effects of 1-methylcyclopropene (1-MCP) treatment and storage conditions on postharvest quality were analysed. Alongside quality measures, indicators like ethylene production, respiration rate, aminocyclopropane-1-carboxylic acid oxidase (ACO) activity, and membrane permeability were assessed. Apples were harvested at an optimal harvest date or later and stored for 7 months at 1°C under regular atmosphere or controlled atmosphere. Treatments with 1–MCP at 300, 600 or 900 nL L−1 were applied pre- or post-storage. After 7 days shelf-life, apples subjected to 1-MCP and controlled atmosphere exhibited reduced ethylene production, respiration rate, and ACO activity compared to untreated or regular atmosphere counterparts. While the time of 1-MCP application and its concentration did not impact the respiration rate during shelf-life, controlled atmosphere effectively decreased it. The combination of controlled atmosphere and 1–MCP pre-storage was most effective in lowering ACO activity. Irrespective of conditions, 1-MCP curtailed ethylene production, respiration rate, and ACO activity during shelf-life, alleviating firmness and acidity loss. Only controlled atmosphere preserved quality and minimised disorders for optimally harvested apples, not late-harvested ones. None of the treatments maintained late-harvested apples’ quality after long-term storage plus shelf-life.

Effects of 1-methylcyclopropene on skin greasiness and quality of 'Yuluxiang’ pear during storage at 20°C

During storage at 20°C, specific pear cultivars may exhibit a greasy texture and decline in quality due to fruit senescence. Among these varieties, 'Yuluxiang’ is particularly susceptible to peel greasiness, resulting in significant economic losses. Therefore, there is an urgent need for a preservative that can effectively inhibit the development of greasiness. Previous studies have demonstrated the efficacy of 1-methylcyclopropene (1-MCP) in extending the storage period of fruits. We hypothesize that it may also influence the occurrence of postharvest peel greasiness in the 'Yuluxiang’ pears. In this study, we treated 'Yuluxiang’ pears with 1-MCP. We stored them at 20°C while analyzing the composition and morphology of the surface waxes, recording enzyme activities related to wax synthesis, and measuring indicators associated with fruit storage quality and physiological characteristics. The results demonstrate that prolonged storage at 20°C leads to a rapid increase in skin greasiness, consistent with the observed elevations in L*, greasiness score, and the content of total wax and greasy wax components. Moreover, there were indications that cuticular waxes underwent melting, resulting in the formation of an amorphous structure. In comparison to controls, the application of 1-MCP significantly inhibited increments in L* values as well as grease scores while also reducing accumulation rates for oily waxes throughout most stages over its shelf period, additionally delaying transitions from flaky-wax structures towards their amorphous counterparts. During the initial 7 d of storage, several enzymes involved in the biosynthesis and metabolism of greasy wax components, including lipoxygenase (LOX), phospholipase D (PLD), and β-ketoacyl-CoA synthase (KCS), exhibited an increase followed by a subsequent decline. The activity of LOX during early shelf life (0–7 d) and the KCS activity during middle to late shelf life (14–21 d) were significantly suppressed by 1-MCP. Additionally, 1-MCP effectively maintained firmness, total soluble solid (TSS) and titratable acid (TA) contents, peroxidase (POD), and phenylalanine ammonia-lyase (PAL) activities while inhibiting vitamin C degradation and weight loss. Furthermore, it restrained polyphenol oxidase (PPO) activity, ethylene production, and respiration rate increase. These findings demonstrate that 1-MCP not only delays the onset of peel greasiness but also preserves the overall storage quality of 'Yuluxiang’ pear at a temperature of 20°C. This study presents a novel approach for developing new preservatives to inhibit pear fruit peel greasiness and provides a theoretical foundation for further research on pear fruit preservation.

Effect of 1-Methylcyclopropene (1-MCP) Treatment and MAP on Quality Changes of Peach ‘Daehong’ during Cold Storage

Effect of 1-Methylcyclopropene (1-MCP) Treatment and MAP on Quality Changes of Peach ‘Daehong’ during Cold Storage

Effect of 1-methylcyclopropene on jackfruit with marketing simulation at 8°C

Jackfruit is a tropical fruit and competes with traditional crops such as mango, banana, and pineapple with regard to the quantity exported from the state of Nayarit, Mexico. Because jackfruit is a climacteric fruit with a high respiration rate and ethylene production, it has a limited market due to its short shelf life. The effect of the application of 1-methylcyclopropene (1-MCP) post-harvest to extend the shelf life of jackfruit was studied. Physiologically mature fruits were used and 1-MCP was applied at concentrations of 300, 600, and 1000 nL·L−1; control fruit without treatment was also evaluated. The fruits were stored for 5 days at 8°C and then were stored at 25°C to simulate the commercialization of the fruit. An absolute control group stored permanently at 25°C was used. The following analyses were carried out: physiologic and physicochemical factors, antioxidant capacity, vitamin C, total carotenoids, total soluble phenols, and sensory evaluation of the fruits when ripe. The climacteric peak for the absolute controls and fruit treated with 1-MCP (300, 600, and 1000 nL·L−1) occurred on days 3, 14, 17, and 17 respectively, prolonging the climacteric peak by an average of 13 days. The maximum rates of ethylene production were reported on days 3, 15, 17, and 17 in the same order, prolonging this by an average of 13 days. The treatment with 1-MCP (600 nL·L−1) extended the shelf life of jackfruit by 9 days compared with the absolute control, preserving the physicochemical, phytochemical, and sensory characteristics for up to 17 days of storage, confirming that the application of 1-MCP post-harvest is effective, providing the opportunity to increase the export destinations of Mexican jackfruit.
 Keywords: Jackfruit; 1-Methylcyclopropene; Marketing conditions; Physiologic and physicochemical parameters; Total soluble phenols; Antioxidant capacity

Effect of 1-Methylcyclopropene (1-MCP) on Quality and Shelf-Life of Banana Fruits

The effect of 1-Methylcyclopropene (1-MCP) on quality andshelf–life of ‘Grand Nain’ banana fruits was evaluated.1-Methylcyclopropene at 62.5, 125 and 250 ppb delayed fruit ripening,maintained quality and extended shelf-life of banana fruits. The higher theconcentration of 1-MCP, the more was the effect. 1-Methylcyclopropenesignificantly delayed the onset of the climacteric peak. The untreatedfruits reached the climacteric peak after 8 days at 18± 1°C and 85% - 90%relative humidity. Treatment with 1-MCP at 62.5, 125 and 250 ppbsignificantly delayed the onset of the climacteric peak by 12, 16 and 20days, respectively, compared with the untreated fruits. The effect of 1-MCP was also reflected similarly in retarded peel colour development andtotal soluble solids (TSS) accumulation, reduced fruit flesh softening andweight loss, and retained ascorbic acid content during storage of bananafruits.

1-Methylcyclopropene treatment delays the softening of Actinidia arguta fruit by reducing cell wall degradation and modulating carbohydrate metabolism

The rapid softening of hardy kiwifruit (Actinidia arguta) fruit significantly reduces its marketing potential. Therefore, the effect of 1-methylcyclopropene (1-MCP) on the softening of A. arguta fruit was investigated. Results indicated that A. arguta fruit treated with 1-MCP maintained a higher level of firmness, titratable acidity, ascorbic acid, total phenolics, and flavonoids content, relative to non-treated fruit. Fruit treated with 1-MCP and placed in long-term cold storage had higher sensory scores, as determined by a taste panel and supported by electronic nose and tongue data. Notably, 1-MCP delayed the degradation of cell wall components, including pectin, cellulose, and hemicellulose, by reducing the activity of cell-wall-modifying enzymes. In addition, 1-MCP reduced the activity of carbohydrate metabolism-related enzymes, resulting in fruit with higher levels of starch and sucrose and lower levels of glucose, fructose and sorbitol. Collectively, these results indicate that 1-MCP can be used to delay the softening of A. arguta fruit and extend its storage and shelf life.

Comparative Analyses of Ripening, Texture Properties and Cell Wall Composition in Three Tropical Fruits Treated with 1-Methylcyclopropene during Cold Storage

Regulation of fruit ripening is one of the most important topics in postharvest storage. Effects of 1-methylcyclopropene (1-MCP) greatly depend on the responsiveness of fruit cultivar to this molecule. Although 1-MCP has been used in postharvest preservation of many fruit species, its effects on ripening process, including ethylene production, and softening of banana, mango, and papaya are still not very clear. In the present study, we comparatively investigated the effects of 1-MCP fumigation treatment (1 μL L−1 for 20 h) on ripening behavior and texture qualities of the three fruits during storage at 15 °C. Results showed that 1-MCP treatment not only suppressed the production but also delayed the peak points of ethylene in banana and mango. However, it only significantly delayed the emergence of peak, but didn’t suppress the production of ethylene in papaya. Meanwhile, 1-MCP treated papayas showed the lowest malondialdehyde (MDA) content, cell membrane permeability (CMP) and activities of polygalacturonase (PG) and cellulose (CX), accompanied by the highest firmness and protopectin content. Furthermore, 1-MCP treatment slowed down the changes of pulp cell structure in three kinds of fruit. Thus, the findings suggest that postharvest application of 1-MCP has potential in banana and mango fruits due to both prolonging storage-life and ensuring the texture quality, whereas it is not suitable for papaya fruit because of the abnormal softening and the poor texture.

Effect of 1-methylcyclopropene on peel greasiness, yellowing, and related gene expression in postharvest 'Yuluxiang' pear.

'Yuluxiang' pear (Pyrus sinkiangensis) commonly develop a greasy coating and yellowing during storage. In this study, 1.0 μLL-1 1-methylcyclopropene (1-MCP) was applied to 'Yuluxiang' pear to investigate its effects on fruit quality, peel wax composition, greasiness index, chlorophyll content, and the expression pattern of related genes during storage at ambient temperature (25°C). The results showed that 1-MCP treatment maintained higher fruit firmness and chlorophyll content, decreased respiration rate, and postponed the peak of ethylene production rate, lowered the greasy index of the peel. The main wax components of peel accumulated during storage, the principal ones being alkenes (C23, C25, and C29), fatty acids (C16, C18:1, and C28), aldehydes (C24:1, C26:1, and C28:1), and esters (C22:1 fatty alcohol-C16 fatty acid, C22:1 fatty alcohol-C18:1 fatty acid, C22 fatty alcohol-C16 fatty acid, C22 fatty alcohol-C18:1 fatty acid, C24:1 fatty alcohol-C18:1 fatty acid, and C24 fatty alcohol-C18:1 fatty acid), and were reduced by 1-MCP. 1-MCP also decreased the expression of genes associated with ethylene biosynthesis and signal transduction (ACS1, ACO1, ERS1, ETR2, and ERF1), chlorophyll breakdown (NYC1, NOL, PAO, PPH, and SGR), and wax accumulation (LACS1, LACS6, KCS1, KCS2, KCS4, KCS10L, KCS11L, KCS20, FDH, CER10, KCR1, ABCG11L, ABCG12, ABCG21L, LTPG1, LTP4, CAC3, CAC3L, and DGAT1L). There were close relationships among wax components (alkanes, alkenes, fatty acids, esters, and aldehydes), chlorophyll content, greasiness index, and level of expression of genes associated with wax synthesis and chlorophyll breakdown. These results suggest that 1-MCP treatment decreased the wax content of 'Yuluxiang' pear and delayed the development of peel greasiness and yellowing by inhibiting the expression of genes related to the ethylene synthesis, signal transduction, wax synthesis, and chlorophyll degradation.

Effects of 1-Methylcyclopropene, Gibberellic Acid, and <i>Aloe vera</i> Coating on Lime Storage Life and Fruit Quality

Effects of 1-Methylcyclopropene, Gibberellic Acid, and <i>Aloe vera</i> Coating on Lime Storage Life and Fruit Quality

Effect of 1-methylcyclopropene on flat peach fruit quality based on electronic senses, LC-MS, and HS-SPME-GC-MS during shelf storage

The effects of 1-methylcyclopropene (1-MCP) on the sensory quality of the 'Yulu' flat peach fruit were determined using electronic tongue, electronic nose, LC-MS/MS, and HS-SPME-GC-MS. A total of 90 taste compounds and 49 volatile compounds were quantified. Of these, 15–21 types of aroma compounds with odor activity values (OAV) > 1 were considered as the most significant volatiles. 1-MCP significantly affected the levels of soluble sugars, organic acids, free amino acids, phenolics, amygdalin, and volatile compounds. 1-MCP slowed the increase in alanine and γ-aminobutyric acid in fruit during ripening and senescence. 1-MCP also increased the level of proline in fruits, and decreased that of glutamic acid, glutamine, and serine. 1-MCP significantly inhibited the decline in procyanidins after six to ten days of storage. During fruit senescence, the level of free esters markedly increased; however, 1-MCP reduced this level. Fruits treated with 1-MCP contained more β-myrcene and linalool and fewer lactones. β-Damascenone, (E)-2-nonenal, (E)-2-hexenal, γ-decalactone had the highest OAVs. The PCA biplot revealed that fruit shelf-life duration had a greater effect on taste than 1-MCP, while 1-MCP had a greater impact on aroma. Our findings provide a basis for the use of 1-MCP to preserve flat peaches in the future.

Incorporation of 1-methylcyclopropene and salicylic acid improves quality and shelf life of winter jujube (Zizyphus jujuba Mill. cv. Dongzao) through regulating reactive oxygen species metabolism.

Winter jujube fruit is susceptible to aging, peel reddening, dehydration, shrinkage, and tissue softening during shelf life after it is removed from the cold storage conditions. In this study, the effects of 1-methylcyclopropene (1-MCP) and salicylic acid (SA) on the quality of winter jujube fruit during shelf life were investigated by measuring physiological indexes and the activities of antioxidant enzymes and enzymes related to reactive oxygen species (ROS) metabolism of winter jujube fruit. The results showed that 1-MCP treatment and SA treatment suppressed weight loss, respiratory rate, malondialdehyde (MDA) content, H2O2 content, and production rate, but improved firmness, color difference (ΔE), soluble solid content (SSC), titratable acidity (TA), superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), ascorbate peroxidase (APX), glutathione reductase (GR), phenylalanine ammonia-lyase (PAL) activities, ascorbic acid content, glutathione content, total phenolic content, and total flavonoid content in comparison with the control. Particularly, the combined treatment of 1-MCP and SA (1-MCP+SA treatment) showed the maximum efficacy compared to the 1-MCP treatment and SA treatment alone. 1-MCP+SA treatment exhibited the best preservation effect, followed by SA treatment and 1-MCP treatment. Thus, the combined treatment of 1-MCP and SA is an effective approach to maintain the postharvest quality of winter jujube fruit and extend the shelf life.

Effect of 1-methylcyclopropene (1-MCP) and Temperature on the Quality of Broccoli during Storage

Effect of 1-methylcyclopropene (1-MCP) and Temperature on the Quality of Broccoli during Storage

Effects of 1-methylcyclopene and controlled-atmosphere treatment on the quality and antioxidant capacity of blueberries during storage

Abstract The effects of 1-methylcyclopropene (1-MCP) treatment and controlled-atmosphere (CA) storage and their combination on quality and antioxidant capacity of postharvest blueberries were evaluated here. To investigate the most appropriate approach for maintaining fruit quality, blueberries were subjected to four different treatments, a control (CK), 1-MCP, 3% O2 + 10% CO2 (CA), and 1-MCP combined with 3% O2+10% CO2 (1-MCP + CA), then stored for 80 days at 0 °C. It was found that the applications of 1-MCP, CA and 1-MCP + CA were effective at delaying the increase in weight loss and inhibiting the decrease in firmness, total soluble solids (TSS) contents and titratable acidity (TA) contents. In addition, 1-MCP, CA and 1-MCP + CA treatment could significantly suppress MDA accumulation and relative electrolytic leakage promotion. Moreover, the production of reactive oxygen species (ROS), such as O2- and H2O2, was reduced by all the treatment, which was associated with increased activities of antioxidant enzymes including superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX). Taken together, our findings indicate 1-MCP, CA and 1-MCP + CA have potential applications in maintaining the quality and improving the antioxidant capacity of harvested blueberries, and 1-MCP + CA is the most effective treatment.

Effects of 1-methylcyclopropene and gaseous ozone on Listeria innocua survival and fruit quality of Granny Smith apples during long-term commercial cold storage

This study evaluated the impact of 1-methylcyclopropene (1-MCP), an ethylene synthesis inhibitor, followed by long-term commercial cold storage with low-dose gaseous ozone on the microbiological safety and quality of fresh apples. Granny Smith apples were inoculated with or without Listeria innocua, treated with or without 1.0 mg/L 1-MCP for 24 h, then subjected to commercial cold storage conditions including refrigerated air (RA, 0.6 °C, control), controlled atmosphere (CA, 2% O2, 1% CO2, 0.6 °C), and CA with 51–87 μg/L ozone gas for up to 36 weeks. RA storage reduced L. innocua on apples by up to 3.6 log10 CFU/apple. CA had no advantage over RA in controlling Listeria. Continuous ozone gas application resulted in an additional ∼2.0 log10 CFU/apple reduction of L. innocua (total reduction up to 5.7 log10 CFU/apple) and suppressed native bacteria and fungi. Treatment with 1-MCP had a minor impact on survival of L. innocua or background microbiota on apples, while it significantly delayed fruit ripening and reduced the incidence of superficial scald and internal browning. In summary, 1-MCP treatment followed by CA storage with low-dose continuous ozone gas can effectively control Listeria on fresh apples and delay fruit ripening.

Effect of 1-Methylcyclopropene on Shelf-Life and Postharvest Qualities of Four Annona (<em>Annona</em> spp.) Species in Sri Lanka

Annona (Annona spp.) is a tropical underutilized fruit with growing demand in both local and export markets for their distinct tastes and promising health benefits. However, vulnerability to postharvest damages with the short postharvest life of this commodity has significantly affected their market potential. The present study attempts to extend postharvest life while maintaining postharvest qualities in Atemoya (Annona atemoya), Bullock’s heart (Annona reticulata), Soursop (Annona muricata) and Sugar apple (Annona squamosa). The experiment was conducted according to the Complete Randomized Design (CRD) using four treatments. Fruits were treated with 0, 0.3, 0.6 and 0.9 μL L-1 1-Methylcyclopropene (1-MCP) for 15 hours and stored under ambient temperature (27±1 0C). Fresh weight loss, firmness, total soluble solids, titratable acidity and peel colour changes were evaluated in two-day intervals. Fruit weight loss, firmness loss and concentration of titratable acidity showed strong positive correlation with time. Among the treatments, Annona fruits treated with 0.6 μL L-1 1-MCP reduced the chlorophyll degradation, fresh weight loss, total soluble solids and firmness loss. Peel colour indices L* and b* could be used to detect ripening of Annona. This study provides different 1-MCP concentrations that are effective to increase the postharvest life and postharvest qualities of four selected Annona species in Sri Lanka.

Pecan storage: Effects of 1-MCP on the overall quality and volatile compounds profile of shelled and unshelled pecans

The effects of 1-methylcyclopropene (1-MCP) treatment and shell maintenance on the physicochemical quality and volatile compounds (VC) profile of pecans after storage is still poorly understood. Therefore, the present study aimed to evaluate the effects of 1-MCP (1 ppm) application on pecans with and without shell maintenance during storage on the parameters of color, internal browning (IB) incidence and severity, respiration rate, acidity, peroxide value (PV), and VC profile after six months of storage under ambient conditions (17 ± 5.1 °C). The 1-MCP applied to the unshelled pecans maintained the luminosity and decreased IB incidence and severity. Shelled and unshelled pecans had lower acidity and PV when treated with 1-MCP. Regarding VC profile, maintaining the shell during storage decreased unwanted volatile compounds, including hexanal, octanal, and nonanal. In shelled pecans, 1-MCP treatment reduced hexanal, octanal, and nonanal content. This study is the first to demonstrate that 1-MCP application results in better maintenance of the physicochemical quality and VC profile of shelled and unshelled pecans stored under ambient conditions after long-term storage.

Effects of 1-methylcyclopropene (1-MCP) treatment on antioxidant enzymes and fruit quality parameters of cold-stored baby squash

In this study, the effects of 1-methylcyclopropene (1-MCP) treatment on the antioxidant enzymes and fruit quality parameters of baby squash (Cucurbita pepo L., cv. Soleil F1 and İskender F1) during cold storage was investigated. After being freshly harvested, the İskender F1 (green-skinned) and Soleil F1 (yellow-skinned) baby squash were treated with 250 and 500 ppb concentrations of 1-MCP and stored at 10 °C for 14 days. The 250 ppb 1-MCP treatment suppressed the loss of total soluble solid, ascorbic acid, total phenolic, and total flavonoid contents during storage in the Soleil F1 squash. Similarly, the 250 ppb 1-MCP treatment delayed the loss of ascorbic acids and titratable acidity of İskender F1 squash. The highest ascorbic acid content and antioxidant activity were determined with the 250 ppb 1-MCP treatment, while the highest total chlorophyll content was detected in the 500 ppb 1-MCP-treated İskender F1 squash. The initiation of fruit softening and chlorophyll degradation was delayed in the 1-MCP-treated squash. Ethylene emission was also inhibited by the 1-MCP treatments in both types of squash. 1-MCP treatment effectively reduced the weight loss and decay incidence in both squash cultivars. The results indicated that the 250 ppb 1-MCP treatment retained antioxidant enzymes for a longer period and it was found to be more effective for maintaining the fruit quality parameters of the cold-stored baby Soleil F1 and İskender F1 squash.