Article | . 2018 Vol. 36, Issue. 6
Preharvest Sprayable 1-Methylcyclopropene (1-MCP) Effects on Fruit Quality Attributes and Cell Wall Metabolism in Cold Stored ‘Fuji’ Apples

Department of Horticultural Science, Kyungpook National University1
Department of Integrative Plant Science, Chung-Ang University2
School of Applied Biosciences, Kyungpook National University3
Department of Herbal Medicine Resource, Kangwon National University4
Department of Horticulture & Life Science, Yeungnam University5
School of Food Science and Biotechnology, Kyungpook National University6
Planning and Coordination Division, National Institute of Horticultural and Herbal Science, RDA7

2018.. 853:862


This study was carried out to investigate the effects of a pre-harvest treatment with sprayable 1-methylcyclopropene (S1-MCP) on fruit quality and cell wall metabolism during cold storage of ‘Fuji’ apples (Malus domestica Borkh). Three different treatments, 95, 125, and 250 mg·L-1 S1-MCP, applied at 1, 2, or 3 weeks before harvest, were used in this study. Fruit firmness of untreated fruit decreased from 62.3 Newton (N) at harvest to 55.3 N at 180 days after storage. However, a treatment with 250 mg·L-1 S1-MCP at 2 or 3 weeks before harvest maintained a high flesh firmness of 60 N even after 180 days of cold storage. The titratable acidity (TA) of untreated fruit decreased rapidly from 0.36% at harvest to 0.19% at 180 days after storage, but the 125 and 250 mg·L-1 S1-MCP treatment at 2 weeks before storage maintained the TA at 0.32-0.33% after 180 days of cold storage. The internal ethylene concentration was significantly increased to 326.4 µL·L-1 after 180 days of storage in untreated fruit, but it remained very low (17.3 and 32.4 µL·L-1) after storage when fruit were treated with 250 mg·L-1 S1-MCP at 2 and 3 weeks before harvest, respectively. The uronic acid content, which is a component of the cell wall middle lamella, in alcohol insoluble material (AIS) was higher (301.47 µg·mg-1·AIS-1) in the S1-MCP treated fruit after 180 days of storage compared to the untreated fruit (271.72 µg·mg-1·AIS-1). The activities of α- and β-galactosidase in cell wall hydrolases were significantly lower in S1-MCP treated fruit than in the untreated fruit after 180 days of storage.

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