Abstract
We evaluated the effects of salicylic acid (SA) and 1-methylcyclopropene (1-MCP) treatments on fruit quality and the softening-related cell wall materials and hydrolase activities of ‘Hwangok’ apples during cold storage and cold storage plus seven days under shelf-life storage conditions. Fruits were dipped in a SA solution (3 mM), fumigated with 1-MCP (1 µL·L-1), or subjected to a combined SA+1-MCP treatment, followed by cold storage (0°C) and seven-day shelf-life storage (20°C) for up to 180 and 180 + 7 days. Under both storage conditions, fruits treated with 1-MCP and SA+1-MCP exhibited higher firmness and titratable acidity levels as well as lower internal ethylene concentrations, respiration rates, and weight loss values than the controls and SA-treated apples. The peel color indicators a* and b* were also lower in 1-MCP-and SA+1-MCP-treated apples than in controls and SA-treated apples. Total sugar and uronic acid levels were increasingly solubilized, and the activities of cell wall hydrolases, except for that of β-xylosidase, were higher in controls and SA-treated fruits than in 1-MCP and SA+1-MCP-treated apples. Therefore, our results suggest that the 1-MCP treatment is effective for maintaining fruit quality and extending the shelf life of ‘Hwangok’ apples during cold storage and under shelf-life storage conditions. The SA treatment alone did not extend the storage life of ‘Hwangok’ apples.
Original language | English |
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Pages (from-to) | 539-551 |
Number of pages | 13 |
Journal | Horticultural Science and Technology |
Volume | 40 |
Issue number | 5 |
DOIs | |
State | Published - 2022 |
Keywords
- Flesh firmness
- internal ethylene concentration
- softening
- total sugar content
- uronic acid content