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  • Author or Editor: Jennifer T. Ayres x
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This study evaluated the effects of 1-methylcyclopropene (1-MCP) on ‘Empire’ and ‘Delicious’ apples (Malus ×domestica) in commercial controlled atmosphere (CA) storage for 12 months and in commercial cold storage for 6 months. Apples were harvested and delivered by growers to a local commercial storage facility. Four different grower lots were chosen for each of three ‘Empire’ and two ‘Delicious’ storage rooms. Fruit were treated with 1-MCP (≈0.8–1.0 ppm) for 24 hours, while control fruit samples were held in a similar nearby storage room. After treatment, control samples were placed with matching 1-MCP-treated samples into either CA (2.5% O2 + 2.5% CO2 at 2.2 °C or 0 °C for ‘Empire’ and ‘Delicious’, respectively) or air storage at 0 to 1 °C. Initial maturity was relatively uniform among the grower lots, with internal ethylene concentration (IEC) averaging less than 1 ppm for ‘Empire’ and 2 to 3 ppm for ‘Delicious’. IEC was lower in apples treated with 1-MCP after air (3 or 6 months) or CA (6, 9, or 12 months) storage, but this effect was reduced after a 14-day ripening period at 22 °C, and was less dramatic in fruit from CA than from air storage. Apples treated with 1-MCP were also firmer than non-treated fruit upon removal from air or CA storage, and this difference became greater with increased poststorage time at 22 °C. 1-MCP-treated apples stored in air had higher soluble solids concentration (SSC), while there was no significant effect of 1-MCP on SSC in fruit held in CA. Core browning developed in ‘Empire’ held in air for 6 months or in CA for 9 or 12 months, and in ‘Delicious’ after 9 or 12 months in CA. 1-MCP decreased the incidence of core browning in ‘Empire’, but increased the incidence in ‘Delicious’. There was no significant effect of 1-MCP on the incidence of internal browning and storage rots, which developed in both cultivars.

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This study evaluated the effects of 1-methylcyclopropene (1-MCP) concentration (1000 vs. 625 ppb) and treatment delays (3, 7, and 10 days after harvest) on the ripening and incidence of storage disorders in ‘McIntosh’ apples from three harvest times in 2004. Apples were stored in air at 0 °C to 1 °C for 3 and 6 months or in controlled atmosphere (CA) storage at 3 °C for 6 and 9 months. Apples treated with 1-MCP and held in air or CA storage were firmer than those not treated, but this difference in firmness was less with later harvests, more delay before 1-MCP treatment, and longer storage time. Apples treated with 1000 ppb 1-MCP were often firmer than those treated with 625 ppb after 6 months of storage and/or 7 days at 22 °C. Ethylene and carbon dioxide (CO2) production were reduced in apples treated with 1-MCP, especially in fruit from the first harvest and those treated 3 days after harvest. Fruit treated with 1000 ppb 1-MCP showed a slower increase in ethylene production than those treated with 625 ppb during 14 days at 22 °C after storage. CO2 production was the lowest in ‘McIntosh’ apples treated with 1000 ppb 1-MCP 3 days after harvest, but fruit treated with 625 ppb also exhibited lower respiration than those not treated. Storage disorders were most prevalent in ‘McIntosh’ apples stored for 6 months in air at 0 °C to 1 °C, whereas fruit from the first harvest treated with 1-MCP 3 days after harvest developed the fewest disorders. 1-MCP reduced the incidence of superficial scald, flesh browning, core browning, and senescent breakdown, while 1-MCP concentration and treatment delay had varying effects. This research has provided the basis for Canadian registration of SmartFreshSM use on apples at 1000 ppb 1-MCP and for the requirement that treatment be within 3 days of harvest.

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