Physiological disorder development of ‘Honeycrisp’ apples after pre- and post-harvest 1-methycyclopropene (1-MCP) treatments

Susceptibility of apple fruit to physiological storage disorders is affected by both pre- and postharvest factors that influence their ethylene production. In this study, the inhibitor perception, 1-methycyclopropene (1-MCP), applied before after harvest, has been used investigate interactions between development in ‘Honeycrisp’ apples during storage. Preharvest 1-MCP (Harvista™) was trees, either 2 weeks (early), 1 week (late), at (repeated), or double rate week, first commercial harvest. Fruit were then untreated treated with (SmartFresh®) stored 0.5 °C, conditioned 10 °C for 7 d 3 (C + °C), 20 weeks. quality assessed 4 °C. from all preharvest treatments had lower internal concentrations (IECs) greener as indicated higher IAD values compared controls, while effects on starch pattern indices (SPI) inconsistent. After storage, -treated firmer than fruit, but different application timings Effects IEC greater C High incidences core browning vascular developed especially 1-MCP-treated fruit. Soft scald reduced control. treatment, a bitter pit incidence control less skin wrinkling senescent breakdown. Postharvest treatment slightly decreased greatly increasing leather blotch, sometimes flesh carbon dioxide injury. This study shows inhibition perception can have marked are maturity temperatures.