Practical 1-Methylcyclopropene Technology for Increasing Apple (<i>Malus domestica</i> Borkh) Storability in the Aksu Region
Shuang Zhang,
Yuanqing Li,
Meijun Du,
Xihong Li,
Junbo Wang,
Zhaojun Ban,
Yunhong Jiang
Affiliations
Shuang Zhang
Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
Yuanqing Li
Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
Meijun Du
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Xihong Li
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Junbo Wang
Aksu Youneng Agricultural Technology Co., Ltd., Aksu 843001, China
Zhaojun Ban
Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China
Yunhong Jiang
Department of Applied Sciences, Faculty of Engineering and Environment, Northumbria University, Newcastle Upon Tyne NE1 8ST, UK
In recent years, Aksu apple has become popular with consumers because of its unique texture and taste. At present, maintaining quality during storage is the key problem with the apples in the Aksu region. 1-Methylcyclopropene (1-MCP) can delay fruit senescence, so is widely used in fruit preservation. However, many factors affect the preservation effect of 1-MCP. The effects of 1-MCP concentration (0 µL·L−1, 1 µL·L−1, 3 µL·L−1, 5 µL·L−1, and 8 µL·L−1) and postharvest application time (0, 1 and 2 d after harvest) on the quality of stored apple were studied. It was found that 1 µL·L−1 1-MCP was more beneficial in improving the quality of stored apples, reduced the respiration intensity and decay rate, increased the fruit firmness and total soluble solid content, and reduced the relative content of ester volatile aroma components. In addition, 1-MCP treatment applied at different postharvest times also affected the sensory quality and flavor of apples. The effect of 1-MCP treatment immediately after harvest was better.
