This study examined the impact of various treatments on the storage quality of sugar-cored ‘Fuji’ apples, with the objective of establishing a theoretical foundation for extending the retention period of these apples and augmenting their commercial worth. This experiment utilized three distinct treatments for sugar-cored ‘Fuji’ apples, with the combination of 1-methylcyclopropene and polyethylene self-sealing bag treatment (1-M+PE) demonstrating the most effective prolongation of the storage duration for the sugar-cored apples. The 1-M+PE treatment significantly mitigated the reduction of sugar-cored in ‘Fuji’ apples and extended the onset of cellular rupture, postponing the loss of firmness and preserving the concentrations of sorbitol and sucrose throughout the storage duration. The 1-M+PE treatment effectively prolonged the storage duration of sugar-cored apples in cold storage. ‘Fuji’ apples subjected to 1-M+PE treatment were stored in cold storage for 120 days. The sugar-cored apple rate was 38.9%. The firmness was 14.8% greater than that of the control group. The soluble solid concentration in the sugar-cored part was 3.83% higher than that of the control group. The reducing sugar content in the sugar-cored part was 16.2% higher than that of the control group, and the titratable acid content in the sugar-cored part was 1.86 times greater than that of the control group. The correlation study of the indicators during the storage period revealed a robust association between the rate of sugar-cored apple and the content of sorbitol, potassium, phosphorus, and calcium. Experimental findings demonstrate that the concurrent application of 1-M+PE significantly inhibits the disappearance of sugar-cored.

The effects of low (4 °C) versus ambient (25 °C) temperature on cell wall turnover, and redox homeostasis in ‘Jin’Aofen’ figs were investigated. Compared with 25 °C, storage at 4 °C reduced decay and respiration rates, delayed firmness loss and color deterioration. It also suppressed PG, PME and CEL activities, maintained higher contents of protopectin and cellulose; and slowed soluble pectin accumulation. Storage at 4 °C maintained higher activities of SOD, CAT, POD, APX and GR. It also preserved the levels of non-enzymatic antioxidants, including TPC, TFC, ASA GSH. Meanwhile, it reduced H₂O₂ and O₂⁻ production and inhibited MDA. In addition, storage at 4 °C suppressed PPO, thereby alleviating enzymatic browning. Overall, storage at 4 °C maintained postharvest quality of figs by coordinately inhibiting cell wall degradation and regulating antioxidant metabolism.