Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2 9 2014 09 09 Effect of Treatment Time of 1-MCP on Ripening of ‘Fuji’ Apples Stored at Low and Room Temperature for a Long Period 617 620 EN Hyun-Sug Choi Seok-Kyu Jung Department of Floriculture, St. Thomas Hall Building (D9), Catholic University of Daegu, Gyeongsan, Gyeongsangbuk-do 712-702, Republic of Korea JFNR20142914 10.12691/jfnr-2-9-14 2014 08 15 2014 08 30 2014 09 09 The effect of 1-methycyclopropene (1-MCP) treatment at 0, 2, and 4 d after harvest (0 DAH, 2 DAH, and 4 DAH) of apples [Malus sylvestris (L.) Mill var. domestica (Borkh.) Mansf.] was evaluated on several fruit quality parameters for 180-d at 0.5°C in the air, followed by 28-d at room temperature. The 1,000 nl l-1 1-MCP treatments were adequate to maintain fruit titratable acidity (TA) and firmness, inhibiting the rates of ethylene production and respiration during the storage of both cold and the room temperatures, regardless of the 1-MCP treatment time.