EFFECTS OF 1-METHYLCYCLOPROPENE TREATMENTS ON MEALINESS OF EARLY RED ONE APPLES

The objective of this study was to determine the effects of 1-Methylcyclopropene (1-MCP) on mealiness in late-harvested Early Red One apples. Immediately after harvest, fruits were treated with 625 ppb 1-MCP and then stored in air at 0.5°C for 120, 180, or 240 days. Manual firmness, Magness Taylor Force (ForceMT), juiciness, and hardness were evaluated after storage and after 7 days of shelf life at 2°C. 1-MCP treated fruits exhibited higher values of these textural parameters. Only slight differences in mealiness were found between the untreated and 1-MCP treated fruits after 120 or 180 days storage. After 7 days of shelf life, the 1-MCP treated fruits showed higher values of juiciness and ForceMT and the apples were less mealy. Collectively these results showed that 1-MCP may be an interesting tool to reduce mealiness in apple and to improve their commercial quality.