Postharvest treatment by 1-methylcyclopropene (1-MCP) for ‘Szampion’ cultivar apples inhibits ripening of climacteric fruit by blocking ethylene receptors, preventing ethylene from binding and eliciting its action. It is also possible to apply 1-MCP preharvest, which so far has not been studied for the ‘Szampion’ cultivar. The aim of this study was to assess the effects of preharvest 1-MCP treatment on the fruit quality parameters of cold-stored ‘Szampion’ cultivar apples in a Polish experiment. Two identical groups of apple trees (6 years, experimental orchard in Warsaw) were included, to obtain studied apples (preharvest 1-MCP treatment with Harvista^TM, 150 g/ha, 7 days before the optimum harvesting window, OHW) and control apples (1-MCP not applied). Apples for the studied group were harvested twice—on 28 September (OHW) and 24 October (delayed harvesting)—and for control group once—on 28 September, as before 24 October the majority of apples fell from trees. Afterwards, apples were stored in an Ultra Low Oxygen chamber (1.2% CO₂, 1.2% O₂). Apples were assessed in the preharvest period (weekly, six measurements for the studied group, and five measurements for the control group) and postharvest period (monthly, three measurements separately for each harvest time for the studied group and control group). The following parameters were assessed: internal ethylene content (IEC), firmness, total soluble solids (TSS) content, starch index, Streif index, titratable acidity (TA), and color for blush. For the preharvest period, statistically significant differences between the studied group and the control group were observed for IEC, the a* coordinate of color (p < 0.05; for apples treated with 1-MCP lower results), firmness, Streif index, TA (p < 0.05; higher results), and starch index (p < 0.05; no defined trend). For the postharvest period, statistically significant differences between the studied group and the control group were observed for apples harvested in the OHW for firmness (p < 0.05; for apples treated with 1-MCP higher results) and IEC (p < 0.05; no defined trend), while for delayed harvesting the differences were only minor. It may be concluded, that preharvest 1-MCP application makes it possible not only to obtain better results for ‘Szampion’ cultivar apples’ quality parameters, but also allows delayed harvesting without deterioration in quality.

The rapid increase in the production of hardy kiwi fruit (A. arguta) since the beginning of the 21st century has required the development of new cultivation technologies and postharvest handling procedures in order to extend the supply and transport of the fruit to distant markets. Fruit storage focuses on the inhibition of ripening processes regulated by ethylene activity or respiration. Both of these are effectively regulated by appropriate concentrations of O₂ and CO₂ in the atmosphere surrounding the fruit. In this study, the effect of the concentration of both gases in the cold room on the physico-chemical indices of fruit quality, i.e., mass loss, firmness, soluble solids and monosaccharides content, titratable acidity and acid content, and color of the peel was evaluated. Studies have shown that high CO₂ concentrations inhibit ripening processes more effectively than low O₂ concentrations. Softening of berries as well as an increase in soluble solid contents was recorded during the first 4 weeks of storage in the fruit. However, the increase in monosaccharides was fairly stable throughout the study period. The increase in soluble solids content as well as the loss of acidity were more strongly determined by CO₂ than O₂, although the acid content in a 10% CO₂ atmosphere did not change. Additionally, the fruits were greener after storage in 10% CO₂, but the weakness was skin dulling and darkening. The results indicate that the use of high CO₂ concentrations (5–10%) effectively inhibits ripening processes in fruit. After 12 weeks of storage, the fruit was still not suitable for direct consumption, which suggests that the storage period can be extended further.

1-Methylcyclopropene (1-MCP) is applied as an inhibitor of ethylene action, which is widely used in postharvest technology to prolong the shelf life of many fruits. The aim of the study was to assess the possibility to apply 1-MCP treatment to maintain the quality of ‘Idared’ apples for long-distance transportation. The studied apples were assessed in three groups: (I) 1-MCP postharvest treatment; (II) 1-MCP postharvest treatment with Modified Atmosphere Packaging (MAP) selected gas permeability bags; and (III) control groups (with neither 1-MCP treatment, nor dedicated packaging). Apples were subjected to storage in the Ultra Low Oxygen (ULO) chamber that was applied for 0 weeks, 10 weeks and 20 weeks (three periods of storage); simulated long-distance transport (6 weeks); and simulated distribution, which was applied for 0 days, 5 days, 10 days, and 15 days (4 periods of distribution). The obtained 36 groups (three postharvest treatments per three periods of storage per four periods of distribution) were analyzed to assess firmness, total soluble solids (TSS) and titratable acidity (TA). There were differences between firmness values for control groups and those with 1-MCP applied, which were characterized by higher values of firmness (p < 0.05). Groups with 1-MCP and MAP applied combined were characterized by higher values of TSS than control groups (p < 0.05). The majority of groups with 1-MCP applied alone were characterized by higher values of TA than control groups (p < 0.05), but values for samples attributed to 1-MCP and MAP combined were not higher than for 1-MCP alone. It may be concluded that 1-MCP applied postharvest contributed to higher results of firmness and TA of ‘Idared’ apples after long-distance transportation, but combining 1-MCP with MAP did not contribute to further differences for TA. However, for TSS the observed influence was inconclusive. It may be stated that 1-MCP is a beneficial treatment for ‘Idared’ apples for long-distance transportation as it prolongs their shelf life and improves firmness.