Inlfuence Of1-MCP Treatments On Eating Quality Of ’Qinmei Kiwifruit During Shelf Life

Kiwifruit, one of the most popular fruit in market, is native to China, which has goodtaste and rich nutrition. As a typical climacteric fruit, application of1-MCP, an ethyleneinhibitor, on kiwifruit has been widely used in commerce. However, it appears that inferiorflavor, severe sourness and difficulty to ripen in a portion of kiwifruit treated with1-MCPwere observed in recent years by distributors, handlers or consumers in China. In addition,fruit decay during shelf life is the main technical issue preventing distribution of kiwifruit formany years. The objective of this research was to examine effects of1-MCP treatments on thequality of ’Qinmei’（Actinidia deliciosa C.F. Liang et A.R. Ferguson） kiwifruit during shelf lifeand, effect of solid chlorine dioxide releasing agent on fruit decay of kiwifruit was studied inthis paper. The results showed that:1It was depended on the ripening stage and/or stroge time that whether application of1-MCP on kiwifruit or not. Fruit decay was the main reason for above conclusion. Nosignificant difference between1-MCP treated fruit and control fruit of low harvest-maturityfruit was observed in postharvest decay, for fruit during shelf life after90days storage, whilecontrol fruit showed significantly higher fruit decay than1-MCP treated fruit during shelf lifeafter150days storage.21-MCP treatment reduced the eating quality of kiwifruit during shelf life after90daysstorage, and the higher the1-MCP concentration, the more serious the eating quality wasreduced, while the eating quality of1-MCP treated kiwifruit within acceptable limits. Hightitratable acid was the main reason lowering the eating quality, and high firmness in1-MCPtreatments was observed, while firmness had no negative influence on eating quality.1-MCPhad no effect on soluble solid content. It is suggested that1-MCP treatment is suitable forfruit with low titratable acid.3There was no significant difference between control and0.5and0.75μLL^-11-MCPtreatments in eating quality of kiwifruit during shelf life after150days storage, and1.0and1.5μLL^-11-MCP treatments had lower eating quality. Firmness had no negative influence oneating quality.1-MCP had no effect on soluble solid content.4For kiwifruit packed with carton, solid chlorine dioxide releasing agent delayed thesoftness and the decrease of ascorbic acid. Titratable acid of treatment was higher than control,but no severe sourness was observed. Solid chlorine dioxide releasing agent had no effect onsoluble solid content. On day12, no decay fruit was determined in treatment. The effects ofsolid chlorine dioxide releasing agent on maintaining postharvest quality of kiwifruits packed in PE bags during shelf life were not so good as in carton.