Effects of 1-Methylcyclopropene Fumigant on Texture and Nutritional Quality of ‘Yanshu 25’ Sweet Potato During Shelf-Life and Long-Term Storage at Room Temperature

Sweet potatoes are highly susceptible to postharvest losses, primarily due to texture softening and nutrient degradation during room-temperature storage. This study investigated the effects of various concentrations of 1-Methylcyclopropene (1-MCP) fumigation (0.5, 1, 2, 4, and 8 μL·L−1) on the textural and nutritional quality of the ‘Yanshu 25’ sweet potato variety stored at room temperature (25 ± 1 °C) for 120 days. Results showed that 1-MCP treatment significantly delayed texture softening and nutrient loss, with concentrations of 1–2 μL·L−1 demonstrating the most balanced effects for long-term storage. The highest concentration (8 μL·L−1) exhibited favourable effects during the first 22 days of storage. Principal Component Analysis (PCA) revealed that texture properties (firmness and chewiness) and bioactive compounds (total polyphenols) were the main quality markers. This study provides the first evidence for optimising 1-MCP concentration to enhance storage quality of sweet potato, offering tailored solutions for supply chain management.