The influence of 1-methylcyclopropene on 'Cortland' and 'McIntosh' apple quality following long-term storage

'Redcort Cortland' and 'Redmax' and 'Summerland McIntosh' apples (Malus xdomestica Borkh.) were treated with 900 nL(.)L(-1) of 1-methylcyclopropene (1-MCP) for 24 hours at 20 degreesC before storage and were kept at 3 degreesC in either a controlled atmosphere (CA) of 2 kPa O-2 and <2.5 kPa CO2 or in an air (RA) environment for up to 9 months. After 4.5 months, half of the fruit were treated with a second 900 nL(.)L(-1)1-MCP application in air at 3 degreesC for 24 hours and then returned to RA or CA storage. At harvest and following removal at 3, 6, and 9 months and a 7-day shelf life at 20 degreesC, fruit firmness, titratable acidity (TA) and soluble solids content (SSC) were measured, while internal ethylene concentrations (IEC) in the apple core were quantified after 1 day at 20 degreesC. Upon storage removal and following a 21-day shelf life at 20 degreesC, disorder incidence was evaluated. 1-MCP-treated apples, particularly those held in CA-storage, were more firm and had lower IEC than untreated fruit. Higher TA levels were maintained with 1-MCP in all three strains from both storages, while SSC was not affected. Following the 6- and/or 9-month removals, 1-MCP suppressed superficial scald development in all strains and reduced core browning and senescent breakdown in RA-stored 'Redmax' and 'Summerland' and senescent breakdown in RA-stored 'Redcort'. 1-MCP generally maintained the quality of 'Cortland' and 'Mclntosh' fruit held in CA and RA environments (particularly the former) to a higher degree than untreated apples over the 9-month storage period. A second midstorage application of 1-MCP at 3 degreesC did not improve poststorage fruit quality above a single, prestorage treatment.