Effects of maturity and 1-MCP treatment on postharvest quality and antioxidant properties of 'Fuji' apples during long-term cold storage

'Fuji' apple fruit harvested 10 days before normal harvest (H1) and at normal harvest (H2) were untreated or treated with 1 mu L . L-1 1-methylcyclopropene (1-MCP) and stored at 0 degrees C for up to 30 weeks. Fruits from H1 were firmer and had higher titratable acidity (TA) but lower soluble solids concentrations than those from H2. 1-MCP treatment delayed loss of firmness and TA in fruit from both harvests during storage. Superficial scald incidence was decreased by 1-MCP treatment, but flesh browning was unaffected. H2 fruit had higher total phenolics, flavonoid, and glutathione content as well as total antioxidant activity than H1 fruit at harvest and throughout storage. 1-MCP treated fruit tended to have higher levels of these constituents than untreated fruit in peel, but not in flesh tissues. These results suggest that fruit harvested at the mature stage have better integral quality with 1-MCP treatment.