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Nanoemulsion has been shown to extend the postharvest life of horticultural produce. In this study, "Fuji" apple were treated with the combination of nanoemulsion coating‐1 (NC‐1) and 1‐methylcyclopropene (1‐MCP). Biochemical and nutritional values were assessed every 35 days during 280 days storage at 4°C and 90% RH. Results show that apples treated with the combination of NC‐1 and 1‐MCP has significantly reduced mass loss and decay, suppressed malondialdehyde (MDA) content. The combination treatment of NC‐1 and 1‐MCP also retained significantly higher ascorbic acid (ASC), titratable acid (TA), and total soluble solid (TSS) content. NC‐1 and 1‐MCP treatments alone or in combination produced higher peroxidase (POD) and catalase (CAT) activities but lower phenylalanine ammonia‐lyase (PAL) and polyphenol oxidase (PPO) activities than control. Therefore, the combination of NC‐1 and 1‐MCP preserved better "Fuji" apple quality, which could be used to extend the postharvest life of "Fuji" apple during long‐term storage. Practical applications: This research work shows that the combined treatment of NC‐1 and 1‐MCP on "Fuji" apple reduced mass loss, decay and MDA level, retained higher ASC, TA, and TSS content, promoted POD and CAT activities but suppressed PAL and PPO activities, by which preserved better "Fuji" apple qualities during long‐term storage. Moreover, the combination of NC‐1 and 1‐MCP could provide a potential alternative to extend the storage life, which helps in reducing postharvest losses in the supply chain. [ABSTRACT FROM AUTHOR]

This research focused on 1‐methylcyclopropene (1‐MCP) effect during carbon dioxide atmosphere storage on physiology and quality of fresh‐cut Fuji apples. Firmness, color, ascorbic acid, titratable acidity, malondialdehyde (MDA), lipoxygenase (LOX), peroxidase (POD), superoxide dismutase (SOD), polyphenol oxidase (PPO), and catalase (CAT) activities of fresh‐cut Fuji apples were examined. And it turns out under the condition of carbon dioxide storage, 1‐MCP treatment could speed up the decrease of firmness, titratable acidity, and ascorbic acid. Moreover, it enhanced the browning and MDA content of the fruit. Therefore, our results suggested that 1‐MCP + CO2 treatment could enhance carbon dioxide injury as compared with CO2 treatment alone. Furthermore, 1‐MCP + CO2 treatment maintained higher SOD, CAT, POD, PPO, and LOX activities. Overall, 1‐MCP + CO2 treatment enhanced carbon dioxide injury during the storage of high concentration carbon dioxide, possibly through the regulation of LOX activity. Practical applications: The combination of 1‐MCP and CO2 may need to be avoided in fresh‐cut Fuji apple preservation. Moreover, 1‐MCP + CO2 increased antioxidant capacity, including SOD, CAT, PPO, and POD activities, which may provide suggestions for a breakthrough for new preservation methods. [ABSTRACT FROM AUTHOR]