Comparative study of the effects of 1‐MCP treatment on apple quality by instrumental and multivariate analysis

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