Ripening-related gene expression analysis revealed the molecular impact of 1-MCP application on apricot fruit softening, color, aroma, and antioxidant capacity

Apricot (Prunus armeniaca L.) is globally the third most cultivated stone fruit, prized for its flavourful and nutritious fruit. However, its climacteric nature impacts postharvest behaviour, shortening shelf-life. While the role and interaction of key genes and proteins involved in the ripening process of this species have been extensively studied over the years, research on ethylene suppressors like 1-methylcyclopropene (1-MCP) and cold storage is still limited. Fruit samples from 10 genotypes were collected at commercial maturity from the CEBASCSIC research centre and divided into three groups: control (T0), one application of 1-MCP at harvest (T1), and two applications of 1-MCP at harvest and after seven days of cold storage (T2). The study aimed to assess the effects of these treatments on fruit quality traits, such as skin color, soluble solids, acidity, firmness, and ethylene production, after various cold storage periods (10, 20, and 30 days) at 1 degrees C, followed by 48 hours at 20 degrees C. Cold storage combined with 1-MCP effectively reduced fruit softening and ethylene production, with varying impacts on fruit quality traits depending on the genotype. '906-12' and 'Goldrich' were identified as the most contrasting genotypes in terms of ethylene production and fruit softening. Additionally, the application of 1-MCP reduced the expression of genes responsible for fruit softening, coloration and some organoleptic characteristics while enhancing those promoting antioxidant activity during ripening. This study sheds light on the molecular processes involved in apricot fruit ripening and highlights the potential of this approach for enhancing postharvest preservation.