2012, 77 (4)  p. 211-215

Tomislav Jemrić, Goran Fruk, Daria Kortylewska, Slaven Aljinović

Abstract

Apple fruit cv 'Granny Smith' was treated with 625 µl/L SmartFresh™ (1-MCP) and stored in NA (90 % RH, 1º C) for 16 weeks. After storage, fruits were left for four days on room temperature to simulate market display period (SMP) before analysis. Fruit treated with 1-MCP retained firmness on vales very similar to harvest, while control fruit had significantly lower values. No significant differences were observed in the amount of soluble solid concentration (SSC), titratable acidity (TA) and maturity index (SSC/TA). Fruit color was significantly affected with SmartFresh™ (1-MCP treatment). After storage, b value and Chroma were significantly lower in SmartFresh™ (1-MCP) treated fruit. After SMP, significance of differences in b and Chroma values increased to as high as P≤0.001 and differences in L and Hue values became significant. Color differences (ΔE*ab and ΔH*ab) between storage and SMP were not significant, but difference in L value (ΔL) was significantly higher in control fruit. Control fruit had scald index of 2.27, while SmartFresh™ (1-MCP) treated fruit had scald index of only 0.27. Female panelist scores showed the lower quality of control sample in all characteristics, except aroma, while male panelists noticed difference only in color. The results showed that SmartFresh™ (1-MCP) treatment significantly affect fruit quality of apple cv. 'Granny Smith'. Subtle changes in sensory characteristics caused by this treatment are more easily recognized by female panelists.

Keywords

Malus x domestica Borkh, SmartFresh™, 1-MCP, storage, superficial scald, fruit quality, sensory analysis

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