Effects of 1-methylcyclopropene on the storage quality of ‘Shine Muscat’ grape

Grapes are valued for their nutritional quality and flavor; however, their short shelf life at room temperature often results in substantial economic losses. This study investigated the effects of 1-methylcyclopropene (1-MCP) on improving fruit quality and extending storage life. The results showed that 1-MCP effectively delayed bunch dehydration, slowed changes in soluble solids content and titratable acidity, and preserved cellular microstructure. It also maintained higher antioxidant enzyme activities and reduced the accumulation of reactive oxygen species. Furthermore, 1-MCP inhibited ethylene production and respiratory rate by down-regulating genes associated with ethylene biosynthesis, perception, and signal transduction. Color deterioration and chlorophyll degradation were also delayed through the suppression of chlorophyll catabolic genes. In addition, 1-MCP treatment postponed berry softening by slowing the conversion of protopectin into water-soluble pectin, which was associated with the reduced expression and activity of cell wall-degrading enzymes. Overall, postharvest treatment with 1-MCP represents an effective strategy for maintaining grape quality during storage and extending shelf life.