Effects of Maturity and 1-MCP Treatment on Postharvest Quality and Antioxidant Properties of 'Fuji' Apples during Long-term Cold Storage

摘要

'Fuji' apple fruit harvested 10 days before normal harvest (HI) and at normal harvest (H2) were untreated or treated with 1 uL-L~(-1) 1-methylcyclopropene (1-MCP) and stored at 0°C for up to 30 weeks. Fruits from HI were firmer and had higher titratable acidity (TA) but lower soluble solids concentrations than those from H2. 1-MCP treatment delayed loss of firmness and TA in fruit from both harvests during storage. Superficial scald incidence was decreased by 1-MCP treatment, but flesh browning wasunaffected. H2 fruit had higher total phenolics, flavonoid, and glutathione content as well as total antioxidant activity than HI fruit at harvest and throughout storage. 1-MCP treated fruit tended to have higher levels of these constituents than untreated fruit in peel, but not in flesh tissues. These results