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Effects of 1-MCP Treatment on Preservation of 'Xuxiang' Kiwifruit with Different Maturity

Wei Min

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Abstract

The effects of different maturity on postharvest physiology and quality of 'Xuxiang' kiwifruit treated with 1-MCP were studied,aiming to find out the optimum picking period and provide advice for the use of 1-MCP in the kiwifruit industry.The kiwifruit were treated with 1-MCP(0.5 μL/L) at 20℃ for 24 hours,then stored at 2℃.Physiology and quality indexes of kiwifruit collected in 4 periods were compared.The results showed that 1-MCP treatment significantly inhibited the respiration,ethylene production,slowed down the decrease in the flesh firmness and titratable acidity and delayed the increase in total soluble solids of kiwifruits during cold storage.The ripening and softening of postharvest kiwifruit treated with 1-MCP was not affected.But effects of 1-MCP treatment on kiwifruit preservation of different harvest were different.The treated fruits of harvest Ⅱ and Ⅲ kept high level in fruit firmness,titratable acid content and Vitamin C content at the end of cold storage,and they had low weight loss ratio and rotted ratio after storing 110 d.At the end of shelf life,the harvest Ⅱand Ⅲ still kept high level in fruit firmness and sugar-acid ratio with low weight loss ratio and rotted ratio.So we suggest 'Xuxiang' kiwifruit should be harvest between 138 and 146 d after full bloom.

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What this paper is about

The effects of different maturity on postharvest physiology and quality of 'Xuxiang' kiwifruit treated with 1-MCP were studied,aiming to find out the optimum picking period and provide advice for the use of 1-MCP in the kiwifruit industry.The kiwifruit were treated with 1-MCP(0.5 μL/L) at 20℃ for 24 hours,then stored at 2℃.Physiology and quality indexes of kiwifruit collected in 4 periods were compared.The results showed that 1-MCP treatment significantly inhibited the respiration,ethylene production,slowed down the decrease in the flesh firmness and titratable acidity and delayed the increase in total soluble solids of kiwifruits during cold storage.The ripening and softening of postharvest kiwifruit treated with 1-MCP was not affected.But effects of 1-MCP treatment on kiwifruit preservation of different harvest were different.The treated fruits of harvest Ⅱ and Ⅲ kept high level in fruit firmness,titratable acid content and Vitamin C content at the end of cold storage,and they had low weight loss ratio and rotted ratio after storing 110 d.At the end of shelf life,the harvest Ⅱand Ⅲ still kept high level in fruit firmness and sugar-acid ratio with low weight loss ratio and rotted ratio.So we suggest 'Xuxiang' kiwifruit should be harvest between 138 and 146 d after full bloom.

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Available abstract

The effects of different maturity on postharvest physiology and quality of 'Xuxiang' kiwifruit treated with 1-MCP were studied,aiming to find out the optimum picking period and provide advice for the use of 1-MCP in the kiwifruit industry.The kiwifruit were treated with 1-MCP(0.5 μL/L) at 20℃ for 24 hours,then stored at 2℃.Physiology and quality indexes of kiwifruit collected in 4 periods were compared.The results showed that 1-MCP treatment significantly inhibited the respiration,ethylene production,slowed down the decrease in the flesh firmness and titratable acidity and delayed the increase in total soluble solids of kiwifruits during cold storage.The ripening and softening of postharvest kiwifruit treated with 1-MCP was not affected.But effects of 1-MCP treatment on kiwifruit preservation of different harvest were different.The treated fruits of harvest Ⅱ and Ⅲ kept high level in fruit firmness,titratable acid content and Vitamin C content at the end of cold storage,and they had low weight loss ratio and rotted ratio after storing 110 d.At the end of shelf life,the harvest Ⅱand Ⅲ still kept high level in fruit firmness and sugar-acid ratio with low weight loss ratio and rotted ratio.So we suggest 'Xuxiang' kiwifruit should be harvest between 138 and 146 d after full bloom.

Key concepts: Titratable acid, Postharvest, Flesh, Ripening, Sugar, Horticulture, Cold storage, Chemistry

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Effects of 1-MCP Treatment on Preservation of 'Xuxiang' Kiwifruit with Different Maturity — Research Paper | ScholarLens