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Journal of Horticultural Research 2018, vol. 26(2): 95-102
DOI: 10.2478/johr-2018-0020
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*Corresponding author:
e-mail: olga.drozd@ukr.net
STORAGE AND QUALITY OF APPLES ‘REINETTE SIMIRENKO’,
DEPENDING ON THE DOSE OF POST-HARVEST TREATMENT
WITH ETHYLENE INHIBITOR 1-MCP
Oleksandr MELNYK, Olha DROZD*, Ihor MELNYK
Uman National University of Horticulture
Ukraine
Received: November 2018; Accepted: March 2019
ABSTRACT
Natural weight losses, flesh and core browning, senescent breakdown and fruit rot, ethylene-produc-
tion, firmness, soluble solids content, titratable acidity and taste of apple ‘Reinette Simirenko’ during stor-
age, depending on the dose of postharvest treatment with 1-methylcyclopropene (1-MCP) were studied.
Fruits were collected in harvesting maturity and treated with 1-MCP at the recommended dose of 1000 ppb
(SmartFreshTM 0.068 g·m-3) and experimental doses of 750 ppb (75% of the recommended dose) and
500 ppb (50%). Apples were stored at 2 ± 1 °C and air humidity 85–90%. After seven months of cold
storage, irrespective of dose of 1-MCP, on the 20th day of shelf-life, ethylene production from the treated
apples was 3.9–5.3 times lower than that of the untreated ones. During the seven months of storage, fruits
with post-harvest treatment had high firmness – 8.8–9.0 kg without a significant difference in range of 500–
1000 ppb 1-MCP. 1-MCP treatment provides 0.6–1.0% higher content of soluble solids (highest level is for
the treatment of 750 and 1000 ppb). Content of titratable acidity was higher by 1.4–1.7 times (the highest
acidity was at 1000 ppb and, respectively, 1.1 and 1.2 times lower when treated with doses of 750 and
500 ppb). There was no skin browning and senescent breakdown and no flesh browning at 750 and
1000 ppb, and no fruit rot at 1000 ppb. When smaller doses (as recommended) are applied, a more harmo-
nious taste of apples without reducing storage ability is achieved.
Keywords: apples, 1-MCP, diseases, ethylene, physical-chemical parameters, taste
INTRODUCTION
The ripening hormone, ethylene plays a lead-
ing role in metabolism and activates even in small
quantities the metabolism of the fruits. In 1990s, the
US researchers found that post-harvest treatment
with 1-methylcyclopropene (1-MCP) blocked the
effect of ethylene on the ripening of apples (Sisler
& Blankenship 1996). Since 2002, 1-MCP has been
included as an active substance of the drug Smart-
Fresh (Blankenship 2001), which has been widely
used in Ukraine since 2009.
Post-harvest treatment of fruits with 1-methyl-
cyclopropene minimizes the negative influence of
stress storage conditions, in particular, the untimely
installation and fluctuation of temperature and gas
composition of the atmosphere. As a result of eth-
ylene blocking, the risk of apple damage by super-
ficial browning of the skin (scald), low temperature
disorders and fungal diseases is reduced (Jeziorek et
al. 2010).
Fruits of the so-called hard cultivars should
come to the market with a flesh firmness of at least
5.5 kg (Tomala et al. 2010). In the conditions of in-
creased temperature, after shipment from the refrig-
erator firmness is lost faster, therefore, immediately
after storage its level should be 1.0 kg higher.
The effect of post-harvest treatment depends
on the pomological variety, storage conditions
(Watkins et al. 2000), and dose of 1-MCP, with the
increase of which the effect of treatment also in-
creases (Ekinci et al. 2016). For the post-harvest
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treatment of apples, a dose of 0.068 g·m-3 of Smart-
Fresh VP 3.3% (1000 ppb) was registered in Ukraine;
while in Poland, it was 0.037–0.049 g·m-3 (Etykieta
SmartFresh 2016), in France – 0.043 (Anses Smart-
Fresh 2014), in Italy – 0.043–0.068 (Etichetta Smart-
Fresh 2016), in Germany – 0.049 (SmartFresh VP
2016) and it was 0.051–0.067 g·m-3 in the United
States (US EPA 2010). However, extremely high
doses of 1-MCP can cause the loss of the character-
istic pomological flavor of the apples, an important
indicator of fruit quality (Beaudry & Watkins 2003;
Vidrih et al. 2011).
Fruits of one of the leading late-winter apple
cultivars in Ukraine – Reinette Simirenko – are sig-
nificantly affected by physiological disorders, in
particular skin and flesh browning and senescent
breakdown (overripening), which limits the eco-
nomically reasonable longevity of a common cold
storage up to 5–6 months. Post-harvest SmartFresh
treatment increases the storage life of fruits of this
cultivar up to seven months, significantly reducing
the damage by rotting, skin and flesh browning, and
rare signs of senescent breakdown (Melnyk et al.
2017). However, due to the preservation of high lev-
els of titratable acidity, the taste of the fruits is too
sour, which does not contribute to the market repu-
tation of this valuable cultivar (Melnyk & Drozd
2012a). In addition, due to the threat of damage by
early autumn frost in the first decade of October and
the undesirable dirty brown coloring of the skin that
worsens the appearance of fruits, apples of cv. ‘Rei-
nette Simirenko’ in the middle climate zone of
Ukraine are often harvested prematurely.
The aim of this study was to improve the taste
of ‘Reinette Simirenko’ apples by post-harvest
treatment with a different dose of 1-methylcyclo-
propene (SmartFreshTM), as well as to identify the
level and natural weight losses, changes of ethylene
activity, physical and chemical parameters and tast-
ing evaluation during conventional cold storage.
MATERIALS AND METHODS
The research was conducted in the storage sea-
son 2013/2014 at the Department of fruit growing
and viticulture of Uman National University of Hor-
ticulture. Apples of cv. ‘Reinette Simirenko’ were
collected in Khotyn district, Chernivtsi region,
Ukraine and stored in the experimental cool room at
the Department of fruit growing and viticulture. Plan-
ning, conducting the experiment and processing of
the results were performed by standard methods.
The apples were harvested in the stage of har-
vest maturity in the full fruiting irrigated orchard on
dwarf rootstock M.9 with a planting scheme 3.5 ×
1.0 m, with grass in the interrows and herbicide
strips under trees. Fruits of uniform maturity were
selected with a diameter of 75–90 mm. Immedi-
ately, accounting units were formed, apples were in-
spected for the absence of damage and put into pa-
per-lined 22 kg boxes. Also, polyethylene nets with
fruits were put there to record natural weight losses.
The number of boxes of each option corresponded
to the periodicity of the analysis.
On the day of collection, the products were
cooled at 5 ± 1 °C and relative air humidity of 85–
90%, avoiding the presence of an external source of
ethylene – fruits not intended for research. The fol-
lowing day, the apples were 1-MCP treated with
a recommended dose of 1000 ppb and experimental
doses 750 ppb (75% of the recommended amount)
and 500 ppb (50%); the untreated fruits were the
control. For this purpose, the boxes with fruits were
placed in a gas-tight container of a polyethylene
film of 200 microns thick, where a glass of distilled
water and a powdered preparation, calculated per
volume unit, were placed. The circulation of air in
a container was carried out by the battery powered
(operated) fan.
After 24-hour exposure, the film container was
removed, and the treated and control fruits in the
boxes were stored at 2 ± 1 °C and relative air hu-
midity of 85–90%. Untreated (control) and treated
fruits were placed side by side. The temperature in
the chamber was measured with alcohol thermome-
ters, the air relative humidity – with a hygrometer.
At harvest, flesh firmness of apples, the con-
tent of soluble solids, titratable acidity, io-
dine/starch test (on the CTIFL scale) and Streif in-
dex were determined. The estimation of weight loss
during storage was periodically done by weighing
polyethylene nets with fruit before and after storage.
The number of fruits affected by skin and flesh
browning, senescent breakdown and rotting (affected
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by fungal diseases) was determined in comparison
with the total number of fruits (in percentages). The
analyses were performed monthly from the second
to the seventh month of storage.
The intensity of fruit ethylene production
(µl·kg-1·hr-1) was periodically measured with gas
analyzer ICA-56 (International Controlled Atmos-
phere Ltd) with an accuracy of ± 0.1 ppm in the
range of 0–100 ppm after removing from the cold
store and 24-hour warming of fruits, the first meas-
urement was done at 18–20 °C and further ones
were conducted during shelf-life at the same tem-
perature and relative humidity of 55–60%. Meas-
urements were made on separate batches of fruits.
A sample of three or four fruits of a weight approxi-
mately 0.5 kg was placed in a 4 liter airtight jar and
maintained for 0.5–1.0 h at 18–20 °C (Melnyk 2010).
In a 20-fruit sample, the flesh firmness was de-
termined with penetrometer FT-327 with an 11-mm
plunger mounted on a tripod, with two measurements
on each apple (skin was removed before the meas-
urement). The content of soluble solids (Brix %)
was determined with a hand refractometer RHB-
32 ATC and titratable acidity was determined by
dissolving a known weight of sample in distilled
water and titration against 0.01 N NaOH using phe-
nolphthalein as the indicator.
Apple organoleptic evaluation was carried out
by a permanent panel of 10 people after six months
of storage and a week shelf-life at 20 °C and relative
humidity of 55–60%. Samples of three apples were
blind, marked with numbers. Aroma, hardness,
crispiness, juicy, mealiness, sweet taste, sour taste
and overall assessment were assessed as 10 points –
perfectly and 1 point – unsatisfactory. Sweet/sour
index as the ratio of sweet taste to the sour taste were
determined. The effect of the studied factors was
evaluated with a multivariate analysis of variance
by Statistica 6 with LSD at p < 0.05.
RESULTS AND DISCUSSION
During the harvesting, flesh firmness of apples
was 10.4 kg, the content of dry soluble solids was
12.1%, titratable acidity – 0.80%, iodine/starch test –
2 points (on the CTIFL scale) and 0.43 – Streif index.
Regardless of the dose of 1-MCP for post-har-
vest treatment, during the six-month storage time,
the losses caused by physiological disorders and
fungal diseases were not found. After seven months
of storage, the decline in the output of commodity
products is mainly due to the browning of the skin
(superficial scald) and flesh browning, senescent
breakdown and fruit rot. On average, in the experi-
ment, the losses of untreated fruits after seven-
month storage due to skin browning and senescent
breakdown were found to be 29.5% and 44.4%, re-
spectively, and for post-harvest treatment those
were absent, regardless of the dose of 1-MCP. The
damage absence of scald-sensitive apples cv.
‘Granny Smith’, treated with 1-MCP, was estab-
lished by Moggia et al. (2009).
After a seven-month storage period, also no
flesh browning of apples with a post-harvest treat-
ment with doses of 750 and 1000 ppb was found,
while for untreated fruits and treated with a dose of
500 ppb, the losses caused by this disorders were 10
and 9%, respectively (Fig. 1).
Fig. 1. Damage of apples ‘Reinette Simirenko’ by the
flesh browning after post-harvest treatment with different
doses of 1-MCP and seven months of storage
There was no fruit rot for apples treated with
a dose of 1000 ppb. A significant difference be-
tween the level of decay of untreated apples and the
treated ones with doses of 500 and 750 ppb was not
found out, however, at a higher dose of 1-MCP, the
losses from the fruit rot were lower (Fig. 2). Similar
results were obtained by Melnyk et al. (2017) for
apples ‘Reinette Simirenko’ and Ekinci et al. (2016)
for ‘Granny Smith’ cultivar.
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Natural weight losses. Natural weight losses of
fruit during storage were steadily increasing (Fig.
3). After two months of storage, the rate of untreated
fruits and the treated ones with doses of 750 and
1000 ppb reached a level of 1.5–1.6% and 1.3 times
higher after treatment with a dose of 500 ppb. Start-
ing from the third month, after a treatment with
a dose of 1000 ppb (750 dose from the fifth), the
weight loss slowed down significantly, compared
with the untreated fruits. After seven months, the
weight loss of untreated fruits and apples treated
with 500 ppb reached a level of 5.3%. At the same
time, the lowest level 4.3% was achieved after post-
harvest treatment with a dose of 750 ppb and 5.0% –
at 1000 ppb (LSD0.05 = 0.2). Similar results of the
positive effect of the post-harvest treatment with eth-
ylene inhibitor on weight loss of ‘Granny Smith’ ap-
ples were received by Akbudak et al. (2009).
Ethylene activity. Post-harvest treatment with 1-
methylcyclopropene significantly inhibited an eth-
ylene production rate of recently harvested fruits
(Fig. 4). Ethylene production of untreated fruits
steadily increased, and it reached a level of
16.9 µl·kg-1·hr-1 on the 40th day of shelf-life. Re-
gardless of the 1-MCP dose, during first 30 days, the
rate of ethylene production of treated fruit ranged
within 0.21–0.41 µl·kg-1·hr-1 and it increased to
a level of 3.4–5.6 µl·kg-1·hr-1 on the 40th day of
shelf life, which was less than the value of untreated
apples by 3–5 times. No correlation between the
dose of 1-MCP and ethylene production was found.
A similar trend was also observed after seven
months of cold storage (Fig. 5). Untreated fruits
generated 27.1–64.1 times more ethylene than the
treated ones, and the intensity of the process in-
creased during the first 10 days of shelf-life at 20 °C
(with a further slight decrease). Similar results for
1-MCP treated apples ‘Granny Smith’ with doses
625 and 1250 ppb during storage were obtained by
Ekinci et al. (2016).
Ethylene production of treated apples slightly in-
creased after five days of shelf-life with a subse-
quent index increase independent of the 1-MCP
dose. On the 20th day of the shelf life, ethylene-
emission of the treated fruit reached a level of 5.2–
7.1 µl·kg-1·hr-1, which was 3.9–5.3 times lower than
that of the untreated ones.
Fig. 2. Damage of apples cv. ‘Reinette Simirenko’ by the
fruit rot after post-harvest treatment with different doses
of 1-MCP and seven months of storage
Fig. 3. Change of natural weight losses of apple cv. ‘Rei-
nette Simirenko’, treated with different doses of 1-MCP,
during storage (the indicator of untreated fruit is similar
to that of the treated ones with dose of 500 ppb)
Fig. 4. Ethylene production at a temperature of 20 °С by
freshly harvested apples cv. ‘Reinette Simirenko’, de-
pending on the dose of post-harvest treatment 1-MCP
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Fig. 5. Ethylene production at a temperature of 20 °С
apples cv. ‘Reinette Simirenko’ after seven months of
storage, depending on the dose of post-harvest treat-
ment 1-MCP
Fig. 6. Change in the flesh firmness of apples cv. ‘Rei-
nette Simirenko’, treated with different doses of 1-MCP,
during cold storage
Fig. 7. Change in the content of soluble solids in apples
cv. ‘Reinette Simirenko’, treated with different doses of
1-MCP, during cold storage
Flesh firmness. Flesh firmness of non-treated fruits
was actively reduced, especially in the initial period
of cold storage (Fig. 6). Taking into account that for
shipment to the trading network, it is necessary that
the firmness of apples is kept not less than 6.5 kg,
for untreated fruits it was possible only during the
first two months of storage. Therefore, without post-
harvest treatment with an ethylene inhibitor, apples
of ‘Reinette Simirenko’ are suitable for sale only
during the first two months of storage at 2 ± 1 °С.
Similar results at temperature 1 °C were obtained by
Bai et al. (2005) for ‘Granny Smith’ apples and by
Melnyk and Drozd (2012b) at 3 °C for cv. ‘Reinette
Simirenko’.
Post-harvest 1-MCP treatment provided a high level
of flesh firmness – 8.8–9.0 kg at the end of seven-
month storage without a significant difference be-
tween the doses of 1-MCP used.
Soluble solids content and titratable acidity. In
the initial period of storage, the content of fruit dry
soluble substances increased to a certain extent, fur-
ther substantially decreasing (Fig. 7). The level of
total soluble solids in the untreated fruits decreased
more intensively, reaching a value of 10.3% at the
end of the seven-month storage. Regardless of the
1-MCP dose, after a two-month storage time, the in-
dex level for apples with post-harvest treatment
with an ethylene inhibitor was 0.3–0.4% higher,
compared with the untreated fruits (only for a dose
of 750 ppb after three months). After four months,
the fruits treated with all doses of 1-MCP had the
highest content of total soluble solids, after five
months the highest content (12.2%) was found at
750 ppb, and after six months – at 1000 ppb (11.5%).
Thus, the post-harvest 1-MCP treatment pro-
vided significantly higher content of total soluble
solids at the end of the seven-month storage of ap-
ples ‘Reinette Simirenko’ with the highest level for
a dose of 1000 ppb. Similar results for this cultivar,
when treated with a dose of 1000 ppb, were previ-
ously obtained by Drozd et al. (2018).
The content of titratable acidity steadily de-
creased during storage (Fig. 8). Within the first four
months, no significant impact of post-harvest treat-
ment with an ethylene inhibitor on the change of ti-
tratable acidity was recorded, and after five months,
a significantly higher acidity level for all the studied
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doses of 1-MCP (compared to untreated fruits) was
observed. After six months of storage, a higher ti-
tratable acidity by 0.14–0.15% was found in post-
harvest treated fruits regardless of the dose of 1-
MCP, and at the end of the seven-month storage pe-
riod, the highest level was achieved at doses of 750
and 1000 ppb. At the same time, the titratable acid-
ity of the untreated apples was lower by 1.4–1.7
times. A similar dependence was obtained by Mag-
azin et al. (2017) for cv. ‘Granny Smith’, stored in
CA with 1-MCP treatment at 500, 1000 and
2000 ppb.
Tasting score. Regardless of the dose of 1-MCP,
the apples with post-harvest treatment with an eth-
ylene inhibitor demonstrated a significantly slower
process of ripening and forming the aroma, however,
at the end of six month storage, the hardness index
was twice as much higher, compared with the un-
treated fruits (Table 1).
Fig. 8. Change in the content of titratable acidity in apples
of cv. ‘Reinette Simirenko’, treated with different doses
of 1-MCP, during cold storage
Table 1. Organoleptic evaluation of apples ‘Reinette Simirenko’ with post-harvest treatment at different doses of 1-
MCP after six months of storage and a week-shelf life at 20 °С (crop 2013)
Dose of SmartFresh
(ppb)
Aroma
Hardness
Crispness
Juiciness
Mealiness
Sweet
taste
Sour
taste
Sweet/sour
index
Overall
score
0 (Control)
6,7
3,1
3,5
3,7
7,8
5,7
3,7
1,5
5,1
500
4,2
7,5
7,5
7,9
2,3
4,8
6,3
0,8
7,1
750
3,8
7,3
7,2
7,8
2,2
5,2
7,2
0,7
6,8
1000
4,2
7,2
7,6
7,9
2,7
3,8
7,8
0,5
7,2
LSD0.05
1,4
1,1
1,2
1,2
1,2
1,4
1,4
0,2
1,6
Compared with the untreated fruits at postharvest
treatment with the ethylene inhibitor, there was no
mealiness, hardness was 2.4 times higher, crispness
and juiciness – 2.1 times higher, but the aroma of
the treated fruit was 2.5–2.9 points lower, regardless
of 1-MCP dose. The evaluation of sweetness of the
fruits with post-harvest treatment at doses of 500
and 750 ppb (4.8–5.7, a 10-point scale) was almost
similar to the untreated apples, but at 1000 ppb this
indicator of the treated fruit was lower by 1.3–1.5
times. The degree of sour taste of the fruits treated
with a dose of 1000 ppb was twice higher than that
of the untreated ones; it was 1.9 times higher in the
apples with a treatment of 750 ppb and 1.7 times
higher at 500 ppb. The least sour fruits were those
treated with ethylene inhibitor at a dose of 500 ppb.
The sweet/sour index of the untreated fruits was
1.9–2.1 times higher as compared with the 1-MCP
treated apples with doses of 500 and 750 ppb and
3.0 times higher than the ones treated at 1000 ppb
dose. Due to hardness, crispiness, juiciness and lack
of mealiness, the treated fruits received 1.3–1.4
times higher total score than the untreated ones (re-
gardless of the 1-MCP dose).
CONCLUSIONS
1. The post-harvest ethylene production of the late-
winter apples cv. ‘Reinette Simirenko’, without
ethylene inhibitor treatment, increases steadily at
20 °C, whereas it is not recorded in the posthar-
vest 1-MCP treated fruits for almost 30 days, re-
gardless of the dose, and after 40 days of expo-
sure, it is lower by 3–5 times compared with the
untreated fruits. After seven months of common
cold storage, untreated fruits produced 27.1–
64.1 times more ethylene than those treated with
1-MCP, and during 10-day shelf-life at 20 °С,
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the intensity of the process increases with a fur-
ther minor decrease. Regardless of the 1-MCP
dose, ethylene production rate of treated apples
is slightly activated after the first five days of ex-
posure, but on the 20th day, their ethylene activ-
ity is 3.9–5.3 times lower than that of the un-
treated ones.
2. The sale-permissible flesh firmness of the un-
treated fruit at a level of 6.5 kg is provided when
cv. ‘Reinette Simirenko’ apples are stored at
2±1 °С for not longer than two months. Posthar-
vest treatment with an ethylene inhibitor provides
high firmness – 8.8–9.0 kg during the seven-
month storage without a significant difference in
the range of 1-MCP doses 500–1000 ppb.
3. The content of total soluble content of post-har-
vest treated fruits with an ethylene inhibitor is
higher by 0.6–1.0% after seven months of stor-
age (as compared with the untreated ones) with
the highest level after treatment with dose of 750
and 1000 ppb. After four-month storage, the
fruits with post-harvest 1-MCP treatment have
higher titratable acidity and it is higher by 1.4–
1.7 times after seven months. The highest titrat-
able acidity of the fruits is recorded after the
treatment with a dose of 1000 ppb, and with
doses 750 and 500 ppb, it is lower by 1.1 and 1.2,
respectively.
4. After six months of storage, the 1-MCP treated
fruits had no mealiness; they had a high level of
hardness, crispiness, juiciness and overall tast-
ing, and after treatment with 500 and 750 ppb
doses, the apples were sweeter. The sweet/sour
index of the untreated fruits is 1.9–2.1 times
higher, in comparison with the 1-MCP treated
ones with doses of 500 and 750, and it is 3.0
times higher, compared with the fruits treated
with 1000 ppb.
5. Postharvest treatment 1-MCP with a dose of
1000 ppb effectively reduces the natural weigh
losses of apples from the third month of storage
at 2 ± °С, and from the fifth month fruit treated
of 750 ppb. After seven months, the natural loss
of untreated fruits, as well as treated 500 ppb, is
1.1–1.2 times higher than apples with a treatment
of 750 and 1000 ppb, with the lowest level of
losses in latter ones.
6. Late-winter apples of cv. ‘Reinette Simirenko’
treated with an ethylene inhibitor (1-MCP) after
picking are stored for a period of six months or
more at 2 ± 1 °C with less than 10% loss. Regard-
less of the 1-MCP dose, after seven months of
storage, there is no skin browning (scald) and se-
nescent breakdown, the losses of the untreated
fruits caused by them, are 29.5 and 44.4%, re-
spectively. After treatment with a dose of 750
and 1000 ppb, no browning of the flesh is rec-
orded, and at 1000 ppb dose there is no fruit rot.
7. A high efficiency of post-harvest treatment of
cv. ‘Reinette Simirenko’ apples with an ethylene
inhibitor is ensured in a wide range of 1-MCP
doses – 500–1000 ppb. At lower doses, a more
harmonious taste of apples is achieved without
reducing storage ability.
Acknowledgement
The authors express their gratitude to “Janis” for providing
apples, “AgroFresh” (Poland) for providing “Smart-
FreshTM” preparation and ICA-56 device to carry out trials.
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