Hypobaric treatment augments the efficacy of 1-MCP in apple fruit

This research aimed to extend the postharvest shelf life of Royal Gala apple during cold storage and maintain its market value in simulated retail conditions. Apples were treated with hypobaric pressure (50 kPa for 4 h) followed by 1-MCP (0.5 mu L L-1, 0.7 mu L L-1, and 1.0 mu L L-1) treatment for 24 h individually and in combinations, stored at (1 +/- 1 degrees C, 85 +/- 3% RH) for 120 d and analyzed for different quality parameters (Peel color, firmness, weight loss, TSS, acidity, ethylene production rate, and respiration rate) at each 30 d interval, followed by a 20 d simulated retail condition at 20 +/- 3 degrees C with 4 d interval. Results indicated that all 1-MCP concentrations were more effective in retaining quality compared to individual hypobaric treatment. However, a synergistic effect was observed by combining 1-MCP with hypobaric treatment. Among the combined treatments, 1.0 mu L L(-1)1-MCP + 50 kPa more effectively and significantly retained quality during cold storage. Furthermore, the apples were more juicy, tasty, and attractive in color than others in simulated conditions. Addition of hypobaric treatment to 1-MCP might reduce endogenous ethylene in fruit by outward diffusion and blocking further ethylene synthesis by the action of 1-MCP. However, in-depth study is required for further understanding the phenomena.

Automated summary

This research investigated the effects of hypobaric and 1-MCP treatments on maintaining the quality of Royal Gala apples during cold storage and simulated retail conditions. The results showed that the combination of hypobaric and 1-MCP treatments was more effective in retaining the quality of the apples compared to individual treatments. Specifically, the treatment with 1.0 mu L L(-1)1-MCP + 50 kPa demonstrated the best results in terms of quality retention during cold storage, and the apples were juicier, tastier, and more attractive in color than the other treatments under simulated conditions.