Treatment with 1-methylcyclopropene (1-MCP), an ethylene inhibitor, considerably prolongs the storage and shelf life of apples, and diminishes the occurrence of some physiological diseases, such as scald. Various fruit quality parameters define fruit acceptance by consumers, while some also determine the storability of fruits, including firmness, acidity and internal ethylene concentration. The aroma of apples is regarded as one of the most important quality parameters. Many factors influence the aroma profile, with ethylene having a key role in the biosynthesis of flavour compounds. 1-MCP is an inhibitor of ethylene synthesis and is now widely used. We tested apples of the three main cultivars grown in Slovenia ('Idared', 'Jonagold' and 'Golden Delicious') following their treatment with 1 ^l l-1 1-MCP at +1 °C, with 6 months of storage under standard ultra-low oxygen storage conditions (1.2% O2, 1.5% CO2). The fruits were analysed for firmness and ground colour, with headspace analyses of the aroma compounds, before and after storage. Compared with the control fruits, 1 -MCP-treated apples had significantly improved firmness and colour parameters (L*, a*, b*), but showed strong inhibition of total aroma production. Among the aroma compounds, the esters were most severely suppressed by the treatment with 1 - MCP, with the exception of 2-methylethyl acetate. In general, 1-MCP positively affected most of the quality parameters (fruit firmness, ground colour, acidity), but greatly suppressed the synthesis of the aroma volatiles.
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