Abstract The aim of this study was to evaluate the effect
of the postharvest treatment by 1-methylcyclopropene
(1-MCP) and storage time on the apple physicochemically
quality. The effects of apple storage during 6 months on
basic parameters such as dry weight, total soluble solids
and titratable acidity, composition of phenolics, antioxidant
activity and sensory evaluation were studied to evaluate
the potential applicability of long-time stored apples for
consumption and processing. Long-time storage of apples
resulted in a higher dry matter but decreases total soluble
solids and titratable acidity in all examined cultivars (cv.)
of apples. The total phenolics determined by HPLC in fresh
apples ranged from 1,243 mg in ‘Idared’ cv. to 1,435 mg/kg
in ‘Shampion’ cv. During storage, the decrease of polyphenolic
content has been observed, in ‘Shampion’ cv., it was
higher than in ‘Idared’ cv. Similar effects were observed for
antioxidant activity. Comparing quality of fruits just after
harvest, it was found that cultivar affects most of the investigated
sensory attributes with the exception of ripe apple
smell, crispness, crunchiness and the overall texture score.
In general, ‘Shampion’ cv. apples got higher ranks for
sweetness, taste and the overall quality, whereas ‘Idared’
cv. were perceived as sourer, which is in arrangement with