![]() ![]() The polyphenolic composition depends on cultivar. These factors determine the overall quality of apples quality.Īpples are excellent sources of antioxidant phenolic compounds, including catechin, procyanidin, phloridzin, quercetin, caffeic acid, and chlorogenic acid. 1-MCP treatment is known to prolong apple freshness during storage by helping apple pulp firmness retention, reducing wound rates, maintaining soluble solid content (SSC, ☋rix) and titratable acidity (TA), and suppressing aroma volatile production. By binding to its receptors, 1-MCP inhibits ethylene activity, thereby prolonging the freshness of apples. Ethylene perception inhibitor, 1-methylcyclopropene (1-MCP), has been extensively used to delay fruit ripening in global market. Thus, maintaining apple quality is of great interest to retain the freshness of apple fruits. ![]() High level of ethylene affects apple quality and may cause fruit softening. As apples are ripened, the respiratory rate and ethylene production are dramatically increased. A significant positive correlation was observed between red color of apple peels (sensory attribute) and a* (redness) ( p < 0.05) and between sour taste and shikimic acid ( p < 0.05).Īn estimated worldwide yearly production of apples is 63 million tons. Sensory attributes related to textural properties (i.e., P_Hardness and Crunchiness) showed positive correlation with instrumental textural properties (force peak and force linear distance) ( p < 0.05). A significant difference was observed in sensory attributes such as red color of apple peel, textural properties (with peel and without peel), sweet taste, and sour taste between 1-MCP-treated and untreated apples. In comparison with the untreated apples, those treated with 1-MCP exhibited higher acidity (i.e., higher TA and organic acids), antioxidant total polyphenol content, sum of individual polyphenol content, force linear distance, lower volatile content, b* (yellowness), and fructose and sucrose levels, after long-term cold storage. The correlation coefficients between physicochemical and sensory properties were investigated. Instrumental textural properties and descriptive sensory analysis were also conducted in this study. We also determined volatile profiles using headspace solid-phase microextraction and gas chromatography–mass spectrometry. The soluble solid content, titratable acidity (TA), sugars, sorbitol, organic acids, and phenolic compounds were evaluated in this study. The effects of 1-methylcyclopropene (1-MCP) on physicochemical properties and sensory characteristics of Fuji apple fruits stored at 2 ☌ for 9 months in air were investigated. ![]()
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