‘Cripps Pink’ apple was developed in Australia in the late 1960s from a cross between ‘Golden Delicious’ and ‘Lady Williams’. (‘Cripps Pink’ apples of an appropriate quality may be sold using the trademarked brand name Pink Lady.) It had an appealing appearance, good sensory quality, and performed as well as other late-harvested varieties during storage in Australia (Corrigan et al., 1997). It was introduced into central California in the 1990s, where there has been some difficulty growing a colorful apple because of the warm climate, and this has resulted in delays in harvest that can affect fruit quality. Nevertheless, Californian Pink Lady apples are marketed all over the United States, especially in the northeast, as well as in the United Kingdom.
Controlled-atmosphere (CA) storage extends the life and preserves the quality of Pink Lady apples (Cripps et al., 1993). However, CA can also cause physiological disorders, such as internal browning in apples (Volz et al., 1998).
1-Methylcyclopropane is (1-MCP) an inhibitor of ethylene action that can reduce senescence processes in fruit (Watkins and Miller, 2006). Its benefits in fruit conservation are numerous, and some of them remain unknown. Watkins et al. (2000) showed that 1-MCP reduced superficial scald incidence on apple fruit, and there was an additive effect of 1-MCP in a CA. If a mechanism that causes quality loss is ethylene dependent, 1-MCP has the potential to reduce that loss of quality. Our goal was to determine the effect of harvest maturity of Pink Lady apples on the quality attributes after storage and to determine the most appropriate postharvest treatments and storage conditions to maintain quality during storage.
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