1-methylcyclopropene treatment effects on intact and fresh-cut apple

Maintenance of quality in fresh-cut produce is an important issue for the rapidly expanding minimal processing sector. Treatment of ethylene generating and/or sensitive fresh-cut produce with the ethyle ne-binding inhibitor 1-methylcyclopropene may assist in quality maintenance over time. Intact (control) and sliced 'Golden Delicious' apple fruit at 20degreesC were treated either with I-methylcyclopropene (1-MCP) for 6 h at 0.1 to 10 mul 1(-1) or 1 mul 1(-1) for periods of I to 6 h. Fruit was then kept at either 20degreesC or 4degreesC. Exposure of intact or fresh-cut apple fruit to 1-MCP resulted in reduced respiration and ethylene production rates and delayed softening and colour changes. The degree of benefit generally increased with increasing 1-MCP treatment concentration and duration. Compared with untreated tissue, quality was better maintained at 4degreesC for apple slices to which 1-MCP was applied either before or after the fruit were processed.