Effects of 1-MCP treatment on shelf-life quality of kiwi fruit

【Objective】The study was to investigate the effects of 1-MCP and 1-MCP combined with Ethephon(after stored in(0±1)℃)treatment on the shelf-life quality of kiwi fruit to provide primary theory for improving the kiwifruit quality with 1-MCP.【Method】Qinmeikiwi fruit cultivars(Actinidia deliciosa C.F.Liang et A.R.Ferguson)were chosen to investigate the effects of 1.0μL/L 1-MCP and 1-MCP combined with 750 dilution Ethephon(after stored in(0±1)℃)treatment on the shelf-life quality of kiwifruit,with fruits not treated by 1-MCP as the CK to determine respiration rates,ethylene production rates,fruit firmness,titratable acid,vitamin C and total soluble solids of kiwi fruits.【Result】Compared with CK,the results indicated that 1-MCP treatment efficiently inhibited respiration rates and ethylene pro-duction rates,significantly delayed the reduction of fruit firmness,the decrease of the titratable acid,the decline in vitamin C,the rise of total soluble solids of kiwifruits,and preserved better nutrition.But fruits treated by 1-MCP softened slowly and tasted sour.The respiration rates,ethylene production rates,fruit firmness,the content of titratable acid,vitamin c and total soluble solids of kiwi fruits treated by1-MCP combined with Ethephon(after stored in(0±1)℃),were between the CK and 1-MCP treatment.Compared with CK,it extended the storage period and shelf life;Compared with 1-MCP,it improved shelf-life quality and preserved better nutrition.【Conclusion】Cold storage combined with 1-MCP treatment can prolong the storage period,but 1-MCP treatment has adverse effects,appling Ethephon(after stored in(0± 1)℃)can improve the shelf-life quality.