Investigation on the Effects of 1-Methylcyclopropene on the Post-Harvest Quality Attributes of Apple

This study aimed to investigate the effect of 1-methylcyclopropene (1-MCP) to reduce of postharvest losses of apples. The split plot in time design based on complete randomized design with three replications and using (1-MCP) on two levels (0 and 1ppm) and two varieties of apples (Red Delicious and Golden Delicious) were investigated. Treated and untreated samples were placed in cold storage at ±0.5 °C and 90% R.H. for 5 months separately. The samples were taken before cold storage period and once a month. Qualitative evaluation including (skin color indices (L * a * b *), firmness, pH, acidity, total soluble solids) was analyzed. Concentration of vitamin C and ethylene production rate were determined at the beginning and end of storage. The results at the end of the fifth month of storage showed that 1-MCP treatment resulted insignificant differences in the brightness of the Golden Delicious variety and b * in both varieties. Application of 1-MCP treatment prevents the development of red color (a *) and maintain firmness in both varieties. The lowest amounts of pH, soluble solids, ethylene and the highest amounts of acidity and vitamin C were found in the apples treated with 1-MCP, respectively. The treatment of 1-MCP, causing delay in the ripening and resulted maintaining of a better quality in both varieties of apple.