The effect of 1-MCP, CaCl2 and CaCl2 + 1-MCP treatments on the
respiration and ethylene production of ‘Cox’s Orange Pippin’ apples was
investigated. Treatments were applied at harvest and apples stored under air
storage (3°C or 10°C) for 0, 2, 4,
6, 8 and 10 weeks. At storage removal apples
were held at 20°C for 7 days shelf-life and respiration and ethylene production
measured. The CO2 rate in the CaCl2 and CaCl2 + 1-MCP treatments was
significantly lower than either the CaCl2 treatment or untreated control. The
CO2 rate reduced steadily during shelf-life especially for the 3°C stored fruit. A
significant effect of storage temperature on the CO2 rate during shelf-life could
not be determined. Application of 1-MCP or CaCl2+1-MCP decreased
significantly ethylene production during shelf-life at all storage periods.
