Metabolic Changes in 1-Methylcyclopropene (1-MCP)-Treated 'Empire' Apple at Different Storage Temperatures

초록

'Empire' apple fruit can develop a chilling injury expressed as a firm flesh browning if stored at 0.5 degrees C, and injury can be reduced by storing fruit at 2-3 degrees C. Treatment of fruit with 1-MCP treatment, however, can make browning incidence and severity worse, especially at warmer storage temperatures. To better understand the metabolic changes associated with flesh browning, metabolic profiling using GC-MS has been used to evaluate metabolomic changes in untreated and 1-MCP treated 'Empire' fruit cortex stored in controlled atmosphere (CA) storage at 0.5 and 3.3 degrees C for up to 40 weeks. Browning incidence and severity was higher in 1-MCP treated fruit than untreated fruit at both temperatures. Metabolites with elevated levels in 1-MCP treated cortex stored at both 0.5 or 3.3 degrees C included rhamnose, sorbitol, threonate, fumaric acid and glutamate. The amino acids, leucine, valine, aspartate, threonine, isoleucine, phenylalanine and tryptophan were also elevated at both storage temperatures in 1-MCP treated fruit. Overall, the results indicate that 1-MCP has wide ranging effects on metabolic processes of treated apple fruit. However, whether these changes are related to flesh browning in a causal way remains uncertain.

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