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Optimizing storage conditions for 'Harlikar' apples: The role of 1-methyl cyclopropene and harvest stage

文献类型： 外文期刊

作者： Zhang, Dongyang 1 ; Wang, Xuekun 1 ; Zhang, Kaisheng 1 ; Wang, Hao 1 ; Xu, Xiaozhao 1 ; Zhang, Yu 2 ; Wang, Caihong 1 ; Yuan, Yongbing 1 ; Yang, Shaolan 1 ; Cheng, Chenxia 1 ;

作者机构： 1.Qingdao Agr Univ, Coll Hort, 700 Changcheng Rd, Qingdao 266109, Shandong, Peoples R China

2.Zhejiang Acad Agr Sci, Inst Agroprod Safety & Nutr, Hangzhou 310021, Zhejiang, Peoples R China

3.Minist Agr & Rural Affairs China, Key Lab Agr Prod Informat Traceabil, Hangzhou, Peoples R China

关键词： 'Harlikar' apple; Different harvest stage; 1-MCP; Aroma

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 473 卷

页码：

收录情况： SCI

摘要： The 'Harlikar' apple, known for its larger fruit and rich flavor, faces challenges in post-harvest storage. Our study compared the storage characteristics of 'Harlikar' apples at three different harvest stages and found that stage II showed superior storage characteristics. At stage II, the application of 1-methylcyclopropene (1-MCP) proved particularly beneficial, resulting in the slowest decline in apple firmness. By the end of cold storage, apples treated with 1-MCP retained a firmness of 56 N, which was superior when compared to the other two stages. Moreover, 1-MCP treatment was effective in maintaining the soluble solid content of the apples. 1-MCP treatment at stage II significantly delayed cell wall degradation by reducing protopectin and cellulose content. Additionally, the treatment also decreased softening-related enzyme activities, and related gene expression. 1MCP also influenced key aroma compounds, 2-hexenal and hexyl acetate. These findings suggest that stage II with 1-MCP is optimal for storage.

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