Effectiveness of 1-methylcyclopropene treatment on Kiwifruit for Extending Storage life

摘要

Effects of different dose of 1-methylcyclopropene (1-MCP) treated of fresh kiwifruit on quality were investigated and the physiochemical attributes were subsequently evaluated during 90 days storage at 0°C. Results showed that 1-MCP treatment had a high effect on inhibiting the respiratory rate, retarding firmness descending and total soluble solid decrease and maintaining titratable acid content during the end of the storage compared with the non-treated control. Moreover, 0.5 μL·L~(-1) 1-MCP showed the best effect on maintaining the quality and extending storage life.