The effect of postharvest 1-MCP treatment and storage atmosphere on 'Cripps Pink' apple phenolics and antioxidant activity

► Phenolics decreased in the peel and increased in the flesh during cold storage. ► 1-MCP treatment resulted in lower chlorogenic acid, procyanidin B2, catechin and epicatechin. ► Quercetin 3-galactoside and quercetin 3-glucoside increased due to CA storage. ► Antioxidant activity increased during storage. ► 1-MCP decreased antioxidant activity in the peel tissue.