The effect of l-methylcyclopropene on storage and quality properties of kiwifruit for fruit slices

摘要

The effect of l-methylcyclopropene (1-MCP) on the quality of fresh cut kiwifruit slices during storage was investigated. 1-MCP treated fruit were kept at 2°C and 90% relative humidity for 4 months. Fruit were processed every 2 months, packaged, and kept at 4°C for 14 days. Physical and chemical changes such as weight loss, (%), flesh firmness (shore), total soluble solids (%), titratable acidity (%), pH, flesh color (h°), and appearance were determined in kiwifruit samples taken at intervals of 7days during shelf life. Results showed that 1-MCP application had a positive effect on firmeness and overall quality parameters of kiwifruit slices.