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ARS Home » Pacific West Area » Wenatchee, Washington » Physiology and Pathology of Tree Fruits Research » Research » Publications at this Location » Publication #211951
Title: Effects of 1-MCP Applied Postharvest on Epicuticular Wax of Apples Malus domestica (Borkj.) during Storage

Author
item CURRY, ERIC

Submitted to: Journal of the Science of Food and Agriculture
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/19/2007
Publication Date: 2/25/2008
Citation: Curry, E.A. 2008. Effects of 1-MCP Applied Postharvest on Epicuticular Wax of Apples Malus domestica (Borkj.) during Storage. Journal of the Science of Food and Agriculture. 88:996-1006.

Interpretive Summary: ‘Royal Gala’ apples were treated with 1-MCP at 1.0 'l·l-1 following harvest. Periodically, during storage at -1 °C for up to 6 months, fruit were evaluated for internal ethylene concentration, fruit epicuticular wax morphology using scanning electron microscopy and non-polar organic solvent-extractable (NPOSE) wax constituents of the cuticle using gas chromatography/mass spectrometry. In 2004, 1-MCP strongly inhibited internal ethylene production; however, total weight of NPOSE wax during storage was unaffected by treatment. In 2005, several wax constituents present in both ‘Autumn Gold’ and ‘Royal Gala’ showed differences during storage. In 2006, cuticular wax constituents comprising 80% of the total from ‘Royal Gala’ showed no treatment differences. Although several minor constituents did exhibit differences within treatment and sampling date, these did not appear sufficient to cause the subtle differences in surface wax morphology. 1-MCP strongly inhibited ethylene production and delayed development of certain wax constituents thought responsible for fruit greasiness during cold storage. Subtle differences in surface wax morphology appeared unrelated to wax production.

Technical Abstract: Certain apple cultivars develop a greasy feel when overripe. Treating fruit with the ripening inhibitor, 1-methylcyclopropene (1-MCP, SmartFresh™, AgroFresh, Inc., Spring House, PA) reduces fruit greasiness. This study examines the nature of this phenomenon. ‘Royal Gala’ apples were treated with 1-MCP at 1.0 'l·l-1 following harvest. Periodically, during storage at -1 °C for up to 6 months, fruit were evaluated for internal ethylene concentration, fruit epicuticular wax morphology using scanning electron microscopy and non-polar organic solvent-extractable (NPOSE) wax constituents of the cuticle using gas chromatography/mass spectrometry. In 2004, 1-MCP strongly inhibited internal ethylene production; however, total weight of NPOSE wax during storage was unaffected by treatment. In 2005, several wax constituents present in both ‘Autumn Gold’ and ‘Royal Gala’ showed differences during storage. In 2006, cuticular wax constituents comprising 80% of the total from ‘Royal Gala’ showed no treatment differences. Although several minor constituents did exhibit differences within treatment and sampling date, these did not appear sufficient to cause the subtle differences in surface wax morphology. 1-MCP strongly inhibited ethylene production and delayed development of certain wax constituents thought responsible for fruit greasiness during cold storage. Subtle differences in surface wax morphology appeared unrelated to wax production.