The study looked at how delaying the harvest of 'Red Jonaprince' apples and treating them with a chemical called 1-methylcyclopropene (1-MCP) before and after harvesting affects their quality during storage. The researchers divided the apples into different groups based on the treatments they received and how long they were stored in ultra-low oxygen conditions. They found that longer storage times led to softer apples, lower sugar content, and less acidity in most cases. Applying 1-MCP before harvesting helped maintain firmness, while applying it after harvesting helped preserve acidity levels. Overall, the study showed that the timing of harvest and the use of 1-MCP can impact the quality of apples during storage.