Effects of sachet-type 1-methylcyclopropene (1-MCP) treatment on fruit quality during ambient and cold storage of Hongro apples
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This study evaluated the effectiveness of sachet-type 1-methylcyclopropene (1-MCP) treatment in preserving the quality of Hongro apples during ambient storage and subsequent cold storage. Four treatments were applied: a control and three SFIS-based treatments - SFIS (sachet placed with fruit for 24 h, then removed), SFIS-S (sachet placed with fruit and retained throughout the storage period), and SFIS-PE (sachet sealed with fruit in a polyethylene liner for 24 h, then liner removed). In control fruits, firmness and titratable acidity (TA) declined markedly over 30 days of ambient storage, from 66.7 N and 0.22% at harvest to 48.5 N and 0.19%, respectively. In contrast, all SFIS treatments effectively maintained quality parameters at levels comparable to those at harvest, with firmness ranging from 64.0 to 65.2 N, TA from 0.21% to 0.22%, and IEC from 0.4 to 14.4 μL/L. Following an additional 30 days of cold storage after 10 days of ambient storage, SFIS-treated fruits continued to exhibit high firmness and TA and significantly suppressed IEC levels, indicating prolonged quality preservation. These findings suggest that SFIS treatment is a promising approach for maintaining Hongro apple quality during both short-term ambient distribution and extended cold storage, with strong potential for commercial postharvest application.
Abstract
This study evaluated the effectiveness of sachet-type 1-methylcyclopropene (1-MCP) treatment in preserving the quality of Hongro apples during ambient storage and subsequent cold storage. Four treatments were applied: a control and three SFIS-based treatments - SFIS (sachet placed with fruit for 24 h, then removed), SFIS-S (sachet placed with fruit and retained throughout the storage period), and SFIS-PE (sachet sealed with fruit in a polyethylene liner for 24 h, then liner removed). In control fruits, firmness and titratable acidity (TA) declined markedly over 30 days of ambient storage, from 66.7 N and 0.22% at harvest to 48.5 N and 0.19%, respectively. In contrast, all SFIS treatments effectively maintained quality parameters at levels comparable to those at harvest, with firmness ranging from 64.0 to 65.2 N, TA from 0.21% to 0.22%, and IEC from 0.4 to 14.4 μL/L. Following an additional 30 days of cold storage after 10 days of ambient storage, SFIS-treated fruits continued to exhibit high firmness and TA and significantly suppressed IEC levels, indicating prolonged quality preservation. These findings suggest that SFIS treatment is a promising approach for maintaining Hongro apple quality during both short-term ambient distribution and extended cold storage, with strong potential for commercial postharvest application.