# Exploring the Effect of 1-MCP Treatment on the Post-Harvest Quality and Electronic Nose Characteristics of ‘Jizaohong’ Apricots

## TL;DR

This study shows that using 1-MCP at 1.0 µL L−1 helps preserve the quality and shelf life of ‘Jizaohong’ apricots after harvest.

## Contribution

The study identifies 1.0 µL L−1 1-MCP as the optimal concentration for preserving apricot quality and enabling non-invasive quality assessment with an electronic nose.

## Key findings

- 1-MCP treatment reduced decay, respiration rates, and ethylene production in apricots.
- 1.0 µL L−1 1-MCP was most effective in preserving fruit quality and extending shelf life.
- Electronic nose responses correlated with fruit quality, enabling rapid assessment.

## Abstract

Apricots, known for their unique flavor and health advantages, experience external quality deterioration after harvest due to their climacteric characteristics, leading to a decrease in shelf life. This research examines the effects of 1-Methylcyclopropene (1-MCP) application on the post-harvest quality and volatile compound profiles of ‘Jizaohong’ apricots when stored under ambient conditions. After harvesting, apricots underwent treatment with 0.5, 1.0, and 1.5 µL L−1 of 1-MCP for a duration of 24 h, subsequently being stored at ambient temperature (20 ± 1 °C). The results demonstrate that 1-MCP treatments reduced decay, respiration rates, and ethylene production, while also preserving fruit firmness and maintaining skin coloration. Furthermore, the application of 1-MCP markedly diminished the emission of volatile compounds in ‘Jizaohong’ apricots, while linear discriminant analysis (LDA) effectively distinguished between the treated fruits and the untreated controls. The correlation analysis revealed a relationship between the response values of the electronic nose and the quality of the fruit, supporting its potential for swift and non-invasive assessment. Among the concentrations evaluated, 1.0 µL L−1 1-MCP demonstrated the highest efficacy in minimizing decay and improving quality, whereas 1.5 µL L−1 1-MCP did not show notable variations in firmness or ethylene suppression. Thus, the application of 1.0 µL L−1 1-MCP after harvest serves as an effective method for preserving the quality of ‘Jizaohong’ apricots and prolonging their shelf life, while also enabling swift, non-invasive evaluations using the electronic nose.