Postharvest Quality and Sensory Characteristics of ‘Granny Smith’ Apple Treated with SmartFresh (1—MCP)

Apple fruit of cv ‘Granny Smith’ was treated with 0.625 μl/L SmartFresh (1-MCP) and stored in NA (90% RH, 1 °C) for 16 weeks. After storage, fruits were left for four days at room temperature to simulate market display period (SMP) before analysis. Fruit treated with 1-MCP retained firmness on values very similar to harvest, while control fruit had significantly lower values. No significant differences were observed in the amount of soluble solid concentration (SSC), titratable acidity (TA) and maturity index (SSC/TA).Fruit colour was significantly affected with SmartFresh (1-MCP treatment). After storage, b value and Chroma were significantly lower in SmartFresh (1-MCP) treated fruit. After SMP, significance of differences in b and Chroma values increased to as high as P≤0.001 and differences in L and Hue values became significant. Colour differences (ΔEab and ΔHab) between storage and SMP were not significant, but difference in L value (ΔL) was significantly higher in control fruit.Control fruit had scald index of 2.27, while SmartFresh (1-MCP) treated fruit had scald index of only 0.27.Female panelist scores showed the lower quality of control sample in all characteristics, except aroma, while male panelists noticed difference only in colour.The results showed that SmartFresh (1-MCP) treatment significantly affects fruit quality of apple cv. ‘Granny Smith’. Subtle changes in sensory characteristics caused by this treatment are more easily recognized by female panelists.