Effects of some postharvest treatments on quality of fresh-cut ‘Braeburn’ apple during cold storage

Abstract

The aim of this research is to determine the effects of Lovastatin, 1- MCP, and hot water treatments on quality of fresh-cut “Braeburn” apple during cold storage. Fruits picked at optimum harvest time were transported to the Postharvest Physiology Laboratory of Horticulture Department immediately. Fruits treated with Lovastatin (1.25 mmol/l), 1-MCP (1 μL L-1), hot water (50°C for 60 s), and control group were sliced with an apple slicer device. Sliced apples were packaged in plastic boxes and stored at 0°C and 90±5 relative humidity during 14 days. Weight loss, fruit flesh firmness, titratable acidity, fruit flesh colour, respiration rate, ethylene production and microbial activity were determined at the beginning and after 7 and 14 days of storage. As a result, 1-MCP treated apple slices had a little higher titratable acidity and L* values than those of the other treatments. Lovastatin treated apples gave better results in terms of microbial activity compared to other applications. Fresh–cut „Braeburn‟ apple could be stored at 0°C and 90±5 relative humidity for 7 days without significant quality losses