Influence of Hot Water and 1-Methylcyclopropane Treatments on Air-Stored Quince Fruit

The commercial application potential of hot water treatments against 1-Methylcyclopropane (1-MCP) for maintaining quality fruit in quince (Cydonia oblonga Mill. cv. ‘Eşme’) during long-term regular air storage was investigated. fruits were treated with either at 50 ± 1 °C 3 and 5 min or two different 1-MCP (SmartFreshSM) concentrations (300 ppb 1000 ppb) 12 20 h. Then, all stored 0 temperature, 85–90% relative humidity conditioning 6 months. efficacy postharvest some treats monitored monthly intervals. Postharvest did not remarkably affect physiological features fruits, such as ethylene production respiration rate. Hot positively maintained flesh color, acidity, malic acid content, 5–caffeoylquinic vitamin C levels, alleviated firmness sensory expert analysis scores. Overall, treatment, a non-chemical had temperature conditions