Effects of 1-methylcyclopropene treatments on mealiness of Early Red One apples.

摘要

The objective of this study was to determine the effects of 1-methylcyclopropene (1-MCP) on mealiness in late-harvested 'Early Red One' apples. Immediately after harvest, fruits were treated with 625 ppb 1-MCP and then stored in the air at 0.5 degrees C for 120, 180, or 240 days. Manual firmness, Magness-Taylor force (ForceMT), juiciness, and hardness were evaluated after storage and after 7 days of shelf life at 2 degrees C. The 1-MCP-treated fruits exhibited higher values of these textural parameters. Only slight differences in mealiness were found between the untreated and 1-MCP-treated fruits after 120 or 180 days of storage. After 7 days of shelf life, the 1-MCP treated fruits showed higher values of juiciness and ForceMT and the apples were less mealy. The results showed that 1-MCP may be an interesting tool to reduce mealiness in apple and to improve its commercial quality..