Effect of 1-methylcyclopropene treatment on storage quality of red Fuji apple
2020
PENG Zhenzhen | YE Qihui | XU Xiaoyan | FU Daqi
In order to study the effects of 1-methylcyclopropene (1-MCP) treatment on the physiological quality and physical changes of fruit during storage time, red Fuji apples were used as research objects. The apple fruit was fumigated with 1.0 μL/L 1-MCP, and then the firmness, soluble solid content, titratable acid content, ethylene release amount, respiratory intensity, anthocyanin content, total phenolic content, and flavonoid content were determined by timing. The results showed that 1-MCP could significantly delay the decrease of firmness and titratable acid content of red Fuji apples. At 24 d, the firmness of red Fuji apples in the treatment group (1.0 μL/L 1-MCP) was 13.54% higher than that in the control group (0 μL/L 1-MCP), and the titratable acid content was 31.78% higher. 1-MCP could delay the increase of soluble solid content, which of the red Fuji apple pulp in the control group was 7.74% higher than that in the treatment group at 24 d of storage. Moreover, the ethylene release amount and respiratory intensity were inhibited (P＜0.001). The decrease of the total phenolic content in the peel and pulp and the anthocyanin content in the peel was postponed during the later storage period, as well as the increase of flavonoid content in the peel. In summary, 1-MCP treatment can effectively maintain the storage quality of red Fuji apples after harvesting, which is conducive to short-term storage at the room temperature after harvesting and enhances the economic value of fruits.
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