Use of 1-MCP for Keeping Postharvest Quality of 'Ekmek' Quince Fruit

During 2006-2008, the effect of 1-methylcyclopropane (1-MCP) treatments on the postharvest fruit quality of quince cultivar 'Ekmek' was studied. For this reason, 1-MCP was applied at different concentrations such as 300 and 1000 ppb just after harvest at 12 degrees C for 20 hours. After application, fruit were ventilated for an hour and then were stored at 0+/-1 degrees C and 85-90% relative humidity for six months. Untreated control fruit were also kept at 12 degrees C temperature for 20 hours and then stored at the same conditions. During storage period of six months, changes in fruit skin color (CIE L, a, b), soluble solid content, titratable acidity, weight loss, sensory evaluation, flesh browning were investigated at monthly intervals. The 1-MCP treatment at 1000 ppb concentration effectively prevented flesh browning and weight loss, loss of titratable acidity and green colour loss in quince compared to 300 ppb 1-MCP or untreated control (P <= 0.05).