Investigation on the effects of harvest time and 1-methylcyclopropene application on biochemical properties and quality of quince (cv. Eşme) during storage

The study was conducted in 2012-2013 on 'Esme' quince fruits that were harvested from a producer's orchard in Denizli at three different dates. The quinces were harvested in three different stages according to the skin color at greenish-yellow, light greenish-yellow and yellow. 625 ppb 1-MCP was applied to the fruits at each harvest period, and they were stored under commercial storage conditions (1±0.5°C temperature, 90–95% relative humidity) for 24 hours. The treated and non-treated fruits were stored under cold conditions at 1±0.5°C and 90 to 95% relative humidity for 6 months. During and prior to storage, quince samples were taken at 2 months intervals were kept at shelf life conditions (20±1°C temperature, 55-65% relative humidity) for 7-days. Some physical, chemical and biochemical quality parameters were analyzed to determine the changes in quality and physiological and pathological disorders. In this context, the effect of harvest time on weight loss was limited and the 1-MCP application is limited weight loss, too. The effect of harvest time on skin color was consistent with its maturity stage. The 1-MCP application limited the loss of green color; however the differences disappeared during the storage progress. The effect of 1-MCP on total soluble solids (TSS), titratable acidity (TA) and pH value were similar, however the effect of the harvest stage was proportional to the maturity level. The effects of harvest stage and 1-MCP application on total phenolic content and antioxidant activity were similar. The effects of harvest stage and 1-MCP application on respiration rate was not significant during the storage. After shelf-life in addition to 6 months of storage, the internal browning increased as the harvest stage progressed. The browning was reduced significantly with the application of 1-MCP. Different harvest stages and application of 1-MCP showed similar effects on rotting of quince fruits and the rotten ratio was very minimal. Keywords: Cydonia oblonga Mill., Maturity, Storage, Internal browning, Quality