Norwegian fruit production is mostly destined for the local market and can suffer from poor-quality retention during storage. 1-Methylcyclopropene (1-MCP) is an inhibitor of ethylene perception used to maintain the physical and functional quality of pome fruit. Extensive work has been carried out on the effect of 1-MCP on apples, but not on cultivars grown in Norway. In this work, the potential of 1-MCP application (0.625 ml l ⁻¹ for 24 h at 0 ± 1℃) for ripening control of the apple cultivars ‘Aroma’, ‘Red Gravenstein’, and ‘Summered’ was studied during 1 and 1.5 months of cold storage; both scenarios were followed by five days of shelf life. The application of 1-MCP reduced softening by an average of 12% in ‘Aroma’, ‘Red Gravenstein’, and ‘Summered’ apples when cold stored for both 1 and 1.5 months as compared to control. External colour remained similar to initial values in 1-MCP fruit when compared to control apples, which presented a significant skin darkening. This indicated a delay in the ripening process. 1-MCP treatment did not affect total soluble solids content. ‘Aroma’ samples treated with 1-MCP showed a low sucrose hydrolysis, indicating a slower ripening process. This work confirms that 1-MCP postharvest treatment shows great potential for maintenance of apple cvs. in Norway during cold storage and shelf life.

挪威的水果生产主要销往当地市场，并且在储存过程中会因保存质量差而遭受苦难。1-甲基环丙烯（1-MCP）是乙烯感知的抑制剂，用于维持石榴果的物理和功能质量。关于1-MCP对苹果的作用已进行了广泛的研究，但对挪威种植的栽培种却没有。在这项工作中，1-MCP应用的潜力（0.625 ml l ^-1在0±1℃下放置24小时），研究了冷藏1个月和1.5个月内苹果品种'香气'，'红Gravenstein'和'Summered'的成熟控制；在这两种情况下，其保质期均为五天。与对照组相比，在冷藏1个月和1.5个月时，使用1-MCP可使“香气”，“红色格拉文斯坦”和“夏季”苹果的软化率平均降低12％。与对照组苹果相比，外部颜色仍然与1-MCP水果的初始值相似，这使皮肤明显变黑。这表明成熟过程有所延迟。1-MCP处理不影响总可溶性固形物含量。用1-MCP处理的“香气”样品显示低蔗糖水解，表明成熟过程较慢。这项工作证实1-MCP采后处理显示出维持苹果cvs的巨大潜力。在挪威冷藏和保质期内。