The Effects of 1–Methylcyclopropane Treatments and Different Storage Temperatures on Quality of Fuji Kiku Apple Variety

In this research, we studied the effects of one–Methylcyclopropane (1–MCP) application –used very commonly as part of post–harvest physiology and commercial storage period–on the quality characteristics of the Fuji Kiku apples. Fuji Kiku apples are one of the most recent apple types with their superior color and taste. A study is conducted using harvests of the Fuji Kiku apple trees of a local producer in Tekirdağ–Banarlı. 'Fuji Kiku' apples were transported to Dardanelles immediately after harvest. 1–Methylcyclopropene was applied to apple fruits at two different doses; one group of fruits was stored at 0°C temperature and 90–95% relative humidity, and the other group of fruits was stored at 2°C temperature and 90%– 95% relative humidity conditions for 60, 120 and 180 days. At the end of each storage period, both groups of apples were subjected to shelf–life at a temperature of 18°C to 22°C for 7 days. Fruit quality characteristics such as fruit firmness (MES), the value of soluble solids (TSS), total titratable acidity (TETA), the total amount of phenolic compounds, fruit flesh darkening and fungal decay agent rate of fruit quality are evaluated. 1– MCP applications had a positive effect on the quality of apples at both storage temperatures. It has been identified that storing at high–temperature conditions resulted in no loss of quality in the apples. Results of this study can be applied in commercial terms, enabling energy conservation for our country.