Effects of 1-Methylcyclopropene and Polyethylene Bags on Maintaining the Postharvest Quality in Sugar-Cored ‘Fuji’ Apple During Storage

Abstract

This study examined the impact of various treatments on the storage quality of sugar-cored ‘Fuji’ apples, with the objective of establishing a theoretical foundation for extending the retention period of these apples and augmenting their commercial worth. This experiment utilized three distinct treatments for sugar-cored ‘Fuji’ apples, with the combination of 1-methylcyclopropene and polyethylene self-sealing bag treatment (1-M+PE) demonstrating the most effective prolongation of the storage duration for the sugar-cored apples. The 1-M+PE treatment significantly mitigated the reduction of sugar-cored in ‘Fuji’ apples and extended the onset of cellular rupture, postponing the loss of firmness and preserving the concentrations of sorbitol and sucrose throughout the storage duration. The 1-M+PE treatment effectively prolonged the storage duration of sugar-cored apples in cold storage. ‘Fuji’ apples subjected to 1-M+PE treatment were stored in cold storage for 120 days. The sugar-cored apple rate was 38.9%. The firmness was 14.8% greater than that of the control group. The soluble solid concentration in the sugar-cored part was 3.83% higher than that of the control group. The reducing sugar content in the sugar-cored part was 16.2% higher than that of the control group, and the titratable acid content in the sugar-cored part was 1.86 times greater than that of the control group. The correlation study of the indicators during the storage period revealed a robust association between the rate of sugar-cored apple and the content of sorbitol, potassium, phosphorus, and calcium. Experimental findings demonstrate that the concurrent application of 1-M+PE significantly inhibits the disappearance of sugar-cored.