Research on the effects of harvest stage and i-methylcyclopropene on postharvest quality of 'E§me' quince fruit during long-term storage

摘要

Quince production and consumption displays an increasing trend in recent years, however there is limited data on their post-harvest performance. The quince fruit [Cydonia oblonga Mill. 'Esme'J were harvested in three different maturity stages according to the skin color and each group were further divided into two groups and either treated with 625 ppb 1-methylcyclopropene (1-MCP) or not treated (control). Treated and non-treated fruit were stored at 1°C and 90-95% relative humidity conditions for 6months. During and prior to storage, quince samples were taken at 2 months intervals and then kept at shelf life conditions (20±1°C and 55-65% relative humidity) for 7 days. Major physical, chemical and biochemical quality parameters were analyzed todetermine the changes in quality and appearance of physiological disorders. At the end of storage, the weight loss of the fruit treated with 1-MCP was found to be lower. The 1-MCP application limited the loss of green color; however, the differences disappeared as storage was extended. Fruit flesh firmness in non-treated and late harvested fruit was lower at the end of 6-months storage. The effects of harvest maturity stages and 1-MCP applications on total soluble solids, titratable acidity and pH value, total phenolic content and antioxidant activity were similar at later storage periods. The browning index was reduced significantly with the application of 1-MCP, but increased as harvest maturity advanced. The results showed that timely harvests and 1-MCP treatment reduce losses after 6 months of cold storage + 7 days of shelf life by preventing internal breakdown and delaying senescence.