1-Methylcyclopropene postharvest treatment and their effect on apple quality during long-term storage time

摘要

The aim of this study was to evaluate the effect of the postharvest treatment by 1-methylcyclopropene (1-MCP) and storage time on the apple physicochemically quality. The effects of apple storage during 6 months on basic parameters such as dry weight, total soluble solids and titratable acidity, composition of phenolics, antioxidant activity and sensory evaluation were studied to evaluate the potential applicability of long-time stored apples for consumption and processing. Long-time storage of apples resulted in a higher dry matter but decreases total soluble solids and titratable acidity in all examined cultivars (cv.) of apples. The total phenolics determined by HPLC in fresh apples ranged from 1,243 mg in 'Idared' cv. to 1,435 mg/kg in 'Shampion' cv. During storage, the decrease of polyphenolic content has been observed, in 'Shampion' cv., it was higher than in 'Idared' cv. Similar effects were observed for antioxidant activity. Comparing quality of fruits just after harvest, it was found that cultivar affects most of the investigated sensory attributes with the exception of ripe apple smell, crispness, crunchiness and the overall texture score. In general, 'Shampion' cv. apples got higher ranks for sweetness, taste and the overall quality, whereas 'Idared' cv. were perceived as sourer, which is in arrangement with instrumental measurements. The results of presented study demonstrate that apples after storage, especially 'Shampion' cv., can be a valuable sensory attributes for food product and consumption. This study indicates that the use of 1-MCP treatment in long-term storage of apples is promising for maintaining the eating quality of fruits, however, in some extent may affect their antioxidant compounds content.