Vol. 83 No: 2

Title:
Effects of 1-methylcyclopropene on firmness and flesh browning in Pink Lady¿ apples

Authors:
R.I. WILKINSON, C. FRISINA, D.L. PARTINGTON, P.R. FRANZ, C.J. BRIEN, F. THOMSON, R.B. TOMKINS and J.D. FARAGHER

pp: 165-170

Abstract:
Pink Lady™ (Malus × domestica Borkh. cv. Cripps’ Pink) is an important apple cultivar, which sometimes suffers unacceptable softening after storage and shipping for export.The effects of 1-methylcyclopropene (1-MCP) treatment after harvest on flesh firmness after storage and export were investigated. Fruit were treated with 625 nl l^-1 1-MCP for 14 h at 20°C, cold-stored in air for 12 weeks or in a controlled atmosphere (CA; 2.5 kPa O₂, 2.0 kPa CO₂) for 18 weeks at 0°C, then held in air for 6 weeks at 0°C or 4°C to simulate export shipping. 1-MCP-treated fruit maintained firmness levels 3 – 13 N higher than untreated fruit, after air- or CA-storage and at both shipping temperatures. In actual export experiments, fruit were picked from 12 orchards for CA storage (16 weeks; 0°C) and export (6 weeks; 0°C; air or modified atmosphere) to the UK. The experiments were designed and analysed as four-phase experiments: orchard; treatment (1-MCP); storage; and export. In 2002, 1-MCP-treated apples (625 nl l^-1; 24 h; and 20°C) were 16 N firmer than untreated fruit. In 2003, the difference was 7 N. In each year, 1-MCP-treated apples from all 12 orchards met an import standard of 90% of fruit with a minimum firmness of 69 N, whereas the untreated fruit from approx. three-quarters of the orchards did not meet this standard. 1-MCP had a greater effect when applied to less mature fruit (i.e., with a lower starch score) in 2002; but, in 2003, the effect was independent of starch score. Flesh browning after storage and export was not affected by 1-MCP treatment, but by orchard and seasonal factors. In conclusion, 1-MCP treatment can facilitate the storage and export of Pink Lady™ apples without unacceptable softening.

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