The objective of this study was to investigate the effects of
1-methylcyclopropene (1-MCP) treatment before cutting on respiration rate,
ethylene production,
electrolyte leakage, firmness, and color in fresh-cut apple fruit. Fresh-cut apple without
1-MCP treatment had a shelf life of 10 days at 2 degrees C and became browning and decay after pro-long storage. However, fresh-cut apple remained fresh-looking even after 14 days at 2 degrees C when fruit were exposed to
1-MCP before cutting.
1-MCP treatment significantly reduced
wound-activated respiration rate and
ethylene production, maintained firmness during storage. Visible changes in apple skin color do not occur, however, .L and whiteness index (WI) of flesh in intact and fresh-cut apple applied with
1-MCP were higher than those without
1-MCP treatment. Fresh-cut and intact fruit had little changes in
electrolyte leakage after 2 days of storage when
1-MCP was pre-applied. The present study indicated that treatment with 1 microL/L
1-MCP for 10 h at 20 degrees C prior to cutting can significantly reduce
wound-active responses in fresh-cut apple.