Quality of Cripps Pink apples following the application of 1-MCP, ethanol vapor and nitric oxide as pretreatments for controlled atmosphere storage

The objective of this work was to evaluate the effect of the application of technologies complementary to controlled atmosphere (CA) storage, 1-methylcyclopropene (1-MCP), ethanol vapor (Eth), and nitric oxide (NO), on the quality of Cripps Pink apples. The treatments evaluated were control (without complementary technology), 1-MCP (1 mu l L-1), Eth (6 ml/kg), and NO (10 and 20 mu l L-1), applied before the fruits were stored in a CA (1.2 kPa O-2 + <0.1 kPa CO2 at 1.5 +/- 0.2 degrees C and 94 +/- 2% RH). Fruit treated with 1-MCP showed lower respiration and ethylene production rates, superficial scald and mealy fruit, greener peel and higher flesh firmness, and titratable acidity. All treatments additional to CA led to a lower respiratory rate and higher total phenolic compound content and total antioxidant activity than the control. NO (10 and 20 mu l L-1) treatment prior to CA storage reduced the respiratory rate and superficial scald compared to the control. Practical application This study analyzed the effects of pretreatment with 1-methylcyclopropene (1-MCP), ethanol vapor, and NO fumigation before controlled atmosphere storage of Cripps Pink apples as a way to preserve fruit quality. 1-MCP treatment maintained better quality than the other treatments. NO treatment showed intermediate results of quality maintenance because reduced superficial scald and resulted in the highest total phenolic compound content and antioxidant activity in organic Cripps Pink apple.

Automated summary

This study aimed to evaluate the effects of using 1-MCP, ethanol vapor, and nitric oxide (NO) technologies on the quality of Cripps Pink apples during storage. The results showed that 1-MCP treatment maintained better quality, while NO treatment had intermediate effects in reducing superficial scald and increasing total phenolic compound content and antioxidant activity.