Discriminant analysis of ‘Fuji’ and ‘Hanfu’ apples under 1-methylcyclopropene (1-MCP) and cold storage conditions based on their postharvest quality and aroma properties

‘Fuji’ and ‘Hanfu’ apples, genetically related major cultivars grown in China, lacked a systematic comparison regarding their storage potential despite their importance. This study aimed to address this gap by analyzing the physicochemical, textural, and aroma properties of ‘Fuji’ and ‘Hanfu’ apples under different storage conditions, including fresh, cold storage (0.5 ± 0.3 °C, 85 ± 5% RH for 10 months), and 1-MCP (1.0 µL L^− 1) treatment combined with cold storage. Then, principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were applied to distinguish the two cultivars. The results showed that ‘Hanfu’ apples exhibited significantly higher vitamin C (VC) content compared to ‘Fuji’ apples, with fresh ‘Hanfu’ (Fresh-HF) containing 13.69 mg 100 g^− 1, stored ‘Hanfu’ (Stored-HF) 28.07 mg 100 g^− 1and 1-MCP treated (1-MCP-HF) ‘Hanfu’ 16.96 mg 100 g^− 1, versus 10.78 mg 100 g^− 1, 11.71 mg 100 g^− 1 and 12.46 mg 100 g^− 1 for ‘Fuji’, respectively, which could be used to distinguish the two cultivars. In general, the textural properties of fresh ‘Fuji’ apples (Fresh-FJ) were better than those of Fresh-HF, and there was no significant difference (P ≥ 0.05) in aroma properties. Moreover, stored ‘Fuji’ apples (Stored-FJ) had better textural properties while Stored-HF had better aroma properties. The opposite result was observed in the 1-MCP treated apples, indicating that 1-MCP could maintain the quality of ‘Hanfu’ apples, but the effect on ‘Fuji’ apples was not significant. ‘Fuji’ and ‘Hanfu’ apples could be distinguished obviously using PCA and OPLS-DA. The application of 1-MCP was considered to have potential prospects in postharvest preservation of ‘Hanfu’ apples.