How Pre-Harvest Treatment Affects Quality and Shelf Life of Scilate Apples

Jenn Hoskins
8th August, 2024

How Pre-Harvest Treatment Affects Quality and Shelf Life of Scilate Apples

Image Source: Natural Science News, 2024

Key Findings

  • The University of Tasmania study found that pre-harvest 1-MCP application significantly improved the post-harvest quality and storability of 'Scilate' apples
  • Apples treated with 1-MCP had higher malic acid levels and lower juice pH after 7.5 months of storage, indicating better preservation of fruit quality
  • Pre-harvest 1-MCP application reduced the respiration rate of apples by 32%, slowing down the ripening process and extending storage life
The ethylene inhibitor 1-methylcyclopropene (1-MCP) has become a cornerstone in the apple industry for its ability to slow down the ripening process and maintain fruit quality during storage. Traditionally used as a post-harvest treatment, 1-MCP is now being applied as a pre-harvest spray, which could significantly impact the apple storage industry. A recent study by the University of Tasmania[1] investigated the effects of pre-harvest 1-MCP application on ‘Scilate’ apples, focusing on fruit quality, respiration rate, and storage longevity. The study involved two trials: one examining fruit quality, flesh browning (FB), and fruit softening, and the other comparing the respiration rate of 1-MCP treated and untreated fruit. The pre-harvest 1-MCP was applied one week prior to harvest as a foliar spray. The results showed that while there was no immediate effect on fresh fruit quality attributes, the pre-harvest application of 1-MCP significantly influenced post-harvest quality and storability. Fruit treated with 1-MCP exhibited higher malic acid concentration and lower juice pH even after 7.5 months of regular air cold-storage. Specifically, the malic acid concentration was 1.2 g L−1 in treated fruit compared to 0.9 g L−1 in untreated fruit, and the juice pH was 4.6 versus 4.9, respectively. This aligns with earlier findings where preharvest 1-MCP treatments maintained greater firmness and quality in 'Gala' apples during long-term storage[2]. Additionally, the 1-MCP treated apples experienced a six-fold reduction in fruit softening (2% vs 13%), showcasing the compound's effectiveness in maintaining fruit texture. In terms of respiration rate, which is a critical factor in fruit ripening and storage, the study found that pre-harvest 1-MCP reduced the respiration rate by 32%. This reduction in respiration rate is crucial as it slows down the ripening process, thereby extending the storage life of the apples. Moreover, the incidence of CO2 injury was reduced by over 40%, although a significant proportion of treated apples still suffered from severe CO2 injury. This finding highlights a potential risk, especially with larger fruit harvested from trees with lighter crop loads. The study also reported a 100% reduction in the incidence of radial type (senescent related) flesh browning (FB) in 1-MCP treated apples. This is particularly noteworthy because internal browning is a common post-harvest issue that affects the marketability of apples. Previous studies have shown that storage regimes with less than 1 kPa O2 provided the least amount of internal browning and best quality attributes[2]. The current study supports these findings by demonstrating that pre-harvest 1-MCP can further mitigate internal browning. Interestingly, the findings on malic acid concentration and juice pH are consistent with earlier research on 'Gala' apples, where preharvest 1-MCP slightly increased soluble solids concentration and malic acid content[2]. This suggests that pre-harvest 1-MCP can enhance certain quality attributes across different apple varieties. Additionally, the study's results on respiration rate are in line with findings from another study where 1-MCP treatment reduced volatile production in apples stored in controlled atmospheres[3]. The reduction in respiration rate and volatile production indicates that 1-MCP effectively slows down the metabolic processes associated with fruit ripening. The study also sheds light on the potential mechanisms behind the efficacy of 1-MCP. By inhibiting ethylene action, 1-MCP slows down the ripening process, which is regulated by ethylene, a plant hormone. This inhibition not only delays ripening but also reduces respiration rate and the associated metabolic activities, thereby extending the storage life of the fruit. In conclusion, the University of Tasmania's study demonstrates the significant benefits of pre-harvest 1-MCP application in maintaining the quality and extending the storage life of ‘Scilate’ apples. Despite some risks associated with CO2 injury, the pre-harvest use of 1-MCP shows promise in reducing respiration rate and internal browning, aligning with and expanding upon previous research on apple storage and quality[2][3]. This study provides valuable insights for apple growers and the broader agricultural industry, highlighting the potential of pre-harvest 1-MCP as a practical solution for long-term apple storage.

FruitsAgriculturePlant Science

References

Main Study

1) Impact of pre-harvest application of 1-methylcyclopropene (1-MCP) on fruit quality, physiological disorders and respiration rate of ‘Scilate’ apple

Published 7th August, 2024

https://doi.org/10.1007/s13580-024-00616-4

Related Studies

2) Timing of Ethylene Inhibition Affects Internal Browning and Quality of 'Gala' Apples in Long-Term Low Oxygen Storage.

https://doi.org/10.3389/fpls.2022.914441

3) Interactive responses of gala apple fruit volatile production to controlled atmosphere storage and chemical inhibition of ethylene action.

Journal: Journal of agricultural and food chemistry, Issue: Vol 53, Issue 11, Jun 2005


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