Abstract The effects of dip and fumigation treatments with two novel ethylene antagonists namely 1H-cyclopropabenzene (BC) and 1H-cyclopropa[b]naphthalene (NC) as well as 1-methylcyclopropene (1-MCP), in reducing the ethylene production and respiration rates and maintaining fruit quality of cold-stored ‘Cripps Pink’ apple were investigated. The apple fruit were fumigated with 1 μM BC, 1 μM NC, or 18 μM 1-MCP for 18 h. For dip treatment the fruits were dipped in 20 L aqueous solution containing 5 % ethanol only, 2 μM BC in 5 % ethanol or 2μM NC in 5 % ethanol for 5 min (at 20 ± 2 °C). The untreated fruit were considered as control. Following 100 d and 150 d of cold storage, in sequence the fumigation treatment with 1-MCP, the fumigation and dip treatments with BC and NC were effective in retarding the ethylene production, reducing physiological loss of weight (PLW) as well as in maintaining higher firmness, total phenol levels and titratable acidity in the fruit, when compared to control and ethanol treatments. The BC and NC fumigation treatments performed better than respective dip treatments in retarding ethylene production and maintaining the quality of ‘Cripps Pink’ apple fruit.

中文翻译：

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1H-环丙苯和1H-环丙[b]萘熏蒸和浸渍处理抑制乙烯产生并保持冷藏'Cripps Pink'苹果的果实品质

摘要 用两种新型乙烯拮抗剂 1H-环丙苯 (BC) 和 1H-环丙[b]萘 (NC) 以及 1-甲基环丙烯 (1-MCP) 浸渍和熏蒸处理对减少乙烯产生和呼吸的影响研究了冷藏'Cripps Pink' 苹果的果实质量和保持率。苹果果实用 1 μM BC、1 μM NC 或 18 μM 1-MCP 熏蒸 18 小时。对于浸渍处理，将水果浸入仅含 5% 乙醇的 20 L 水溶液、5% 乙醇中的 2 μM BC 或 5% 乙醇中的 2 μM NC 中 5 分钟（在 20 ± 2 °C 下）。未处理的果实被认为是对照。冷藏100 d和150 d后，依次进行1-MCP熏蒸处理、BC、NC熏蒸处理和浸渍处理，均能有效延缓乙烯的产生，与对照和乙醇处理相比，减少生理性重量损失 (PLW) 以及保持水果中更高的硬度、总酚水平和可滴定酸度。BC 和 NC 熏蒸处理在阻止乙烯产生和保持 'Cripps Pink' 苹果果实质量方面比各自的浸渍处理表现更好。