2010•Xibei nongye xuebaoRequires access
Effects of 1-MCP on Preservation of 'Huayou' Kiwifruit with Different Maturity
Jingping Rao
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Abstract
The effects of 1-MCP(1-methylcyclopropene) on storage quality of 'Huayou' kiwifruit harvested at four maturity stages(129,137,145 and 153 d after full bloom)were studied.The kiwifruit were treated with 1-MCP(0.5 μL·L-1) at 20 ℃ for 24 hours,then stored at 2 ℃.The results showed that 1-MCP treatment significantly inhibited the respiration and ethylene production,slowing down the decrease of flesh firmness and titratable acidity and delaying the increase of total soluble solids of kiwifruits during cold storage.The ripening and softening of postharvest kiwifruit were not affected by 1-MCP treatment.But effects of 1-MCP treatment on kiwifruit storage of different harvest were different.The treated fruits of harvest Ⅱand Ⅲ kept high level in fruit firmness,titratable acid content and Vc 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 'Huayou' kiwifruit should be harvest between 137 and 145 d after full bloom.