Effect of 1-Methylcyclopropene on Volatile Emission and Aroma in Cv. Anna Apples

Abstract

The rapidly ripening summer apple cultivar Anna was treated with 0.1 μL L-1 and 1 μL L-1 1-methylcyclopropene (MCP) at harvest and kept at 20 °C, or stored for 5 weeks at 0 °C and then transferred to 20 °C. Total volatiles were not reduced by treatment with 0.1 μL L-1 MCP, but were 70% lower in fruits treated with 1 μL L-1 MCP than in untreated fruits. Ethylene production was 50% and 95% inhibited by 0.1 μL L-1 and 1 μL L-1 MCP, respectively. The volatiles produced by fruit at harvest were predominantly aldehydes and alcohols, with some acetate esters as well as 2-methyl butyl acetate and β-damascenone. During ripening, the acetate and butyrate esters increased greatly and alcohols and aldehydes decreased. MCP-treated apples retained more alcohols, aldehydes, and β-damascenone volatiles than did untreated apples. Sensory evaluation found that control and 0.1 μL L-1 treated apples developed more fruity, ripe, and overall aromas, but the preference was for the 1 μL L-1 treated apples with a less ripe aroma. Keywords: Ethylene; ripening; Malus sylvestris