Resumen de Comparative study of the effects of 1-MCP treatment on apple quality by instrumental and multivariate analysis
Christian Larrigaudière, Rosa Vilaplana, Yolanda Soria, Inmaculada Recasens Guinjuan
BACKGROUND: The main aim of this work was to define how 1-methylcyclopropene (1-MCP) treatment affects apple fruit quality by two complementary approaches. RESULTS: The results confirmed that 1-MCP treatment maintained firmness and acidity of the fruit. Multivariate analysis distinguished treated and untreated fruits and showed that a relationship exists between 1-MCP treatment and firmness, and also between 1-MCP and the physiological disorder, ‘diffuse skin browning’ (DSB). Relationships for acidity were low and absent for soluble-solids concentration (SSC). The PCA model built only with 1-MCP treated fruit showed a positive correlation between DSB incidence and firmness, and a negative correlation between DSB and SSC or a* values. Collectively, these correlations indicated that the more immature fruits are more susceptible to DSB. This last model also characterised acidity as the best parameter to discriminate the 1-MCP fruits. CONCLUSION: It is the first time that such a comparative study has been conducted on 1-MCP treated fruits. The results are of interest because they (1) help to discriminate treated and untreated fruits, and (2) allow discrimination of 1-MCP-treated fruit during storage. Copyright © 2008 Society of Chemical Industry
