Physicochemical Properties of Whole Fruit and Sensory Quality of Fresh-Cut Apples Pre-Treated with 1-Methylcyclopropene (1-MCP)

Figures & data

Figure 1 Effect of 1-MCP treatment on the firmness of Jonagold, Empire, and Mustu apples stored under air (3 months) or controlled atmosphere, CA (6, 9, and 12 months). “Ctrl” represents apples without 1-MCP treatment but stored under similar conditions.

Table 1  Effect of 1-MCP treatment on the TSS, pH, and TA of Jonagold, Empire, and Mustu apples stored under 3-month air or 6-, 9-, and 12-month CA storage

	Storage conditions
	3-Month (Air)		6-Month (CA)		9-Month (CA)		12-Month (CA)
	Control	1-MCP	Control	1-MCP	Control	1-MCP	Control	1-MCP
TSS (Brix):
Jonagold	14.00 ± 0.00a1	14.00 ± 0.00a	14.20 ± 0.00a	14.20 ± 0.00a	13.90 ± 0.00a	13.90 ± 0.00a	13.20 ± 0.00b	14.30 ± 0.00a
Empire	14.00 ± 0.00a	14.00 ± 0.00a	14.00 ± 0.00a	14.00 ± 0.00a	13.50 ± 0.00a	13.60 ± 0.00a	13.60 ± 0.00a	13.60 ± 0.00a
Mutsu	15.40 ± 0.00a	15.40 ± 0.00a	14.60 ± 0.00a	14.60 ± 0.00a	14.40 ± 0.00b	16.20 ± 0.01a	14.40 ± 0.00a	15.40 ± 0.01a
pH:
Jonagold	3.82 ± 0.01a	3.61 ± 0.00b	3.62 ± 0.01a	3.61 ± 0.01a	3.61 ± 0.01a	3.63 ± 0.00a	2.80 ± 0.01a	2.49 ± 0.01b
Empire	3.70 ± 0.01a	3.697 ± 0.01a	3.53 ± 0.01a	3.53 ± 0.01a	3.62 ± 0.01a	3.58 ± 0.01b	2.77 ± 0.00b	3.06 ± 0.01a
Mutsu	3.85 ± 0.00a	3.64 ± 0.01b	3.58 ± 0.01b	3.65 ± 0.01a	3.77 ± 0.00a	3.72 ± 0.01b	3.25 ± 0.01a	2.69 ± 0.00b
Titratable acidity (g/100 g):
Jonagold	0.29 ± 0.01b	0.35 ± 0.01a	0.38 ± 0.00a	0.36 ± 0.00b	0.36 ± 0.00a	0.34 ± 0.00b	0.31 ± 0.00b	0.44 ± 0.01a
Empire	0.42 ± 0.01b	0.48 ± 0.01a	0.49 ± 0.01a	0.42 ± 0.01b	0.39 ± 0.01a	0.37 ± 0.01a	0.37 ± 0.01a	0.43 ± 0.01a
Mutsu	0.36 ± 0.01b	0.52 ± 0.01a	0.41 ± 0.00a	0.41 ± 0.00a	0.32 ± 0.00b	0.38 ± 0.01a	0.20 ± 0.00b	0.38 ± 0.00a
^1Means with different letters in rows for individual storage intervals are significantly different (p < 0.05).

Table 2  Trained panel sensory evaluation1 of browning, texture, and flavor of fresh-cut slices that were prepared from control or 1-MCP treated apples stored under air or CA storage

	Storage conditions
	3-Month	6-Month	9-Month	12-Month
	(Air)	(CA)	(CA)	(CA)
Degree of browning:
Jonagold	0.46 ± 0.04b2	0.40 ± 0.10a	0.66 ± 0.12ab	0.38 ± 0.04b
Empire	0.46 ± 0.04b	0.31 ± 0.03a	1.04 ± 0.08a	1.50 ± 0.12ab
Mutsu	1.23 ± 0.16a	0.38 ± 0.06a	0.49 ± 0.03b	2.33 ± 0.08a
Texture:
Jonagold	2.67 ± 0.16ab	1.03 ± 0.10a	1.94 ± 0.20ab	1.70 ± 0.12b
Empire	1.63 ± 0.12b	0.96 ± 0.12a	1.15 ± 0.16b	1.46 ± 0.10b
Mutsu	3.62 ± 0.20a	1.08 ± 0.16a	3.20 ± 0.12a	3.19 ± 0.20a
Flavor:
Jonagold	2.63 ± 0.18a	2.44 ± 0.16a	1.75 ± 0.12a	2.07 ± 0.18a
Empire	1.65 ± 0.12b	1.26 ± 0.12a	1.60 ± 0.10a	2.56 ± 0.12a
Mutsu	3.23 ± 0.28a	2.07 ± 0.10a	1.98 ± 0.14a	2.16 ± 0.12a
^1Difference from control or non-1-MCP treated fruit slices (0 = no difference, 8 = extremely different).
^2Means for individual quality attributes across columns with different letters are significantly different (p < 0.05).

Figure 2 Effect of 1-MCP treatment on the fruit skin Hunter color values of Jonagold, Empire, and Mustu apples stored under air (3 months) and CA (6, 9, and 12 months).

Figure 3 Consumer panel (N = 114) sensory evaluation of fresh-cut slices prepared from 1-MCP treated apples that were CA stored for nine months (1–9 point hedonic scale: 1 = dislike extremely, 9 = like extremely).

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