Effect of 1-Methylcyclopropene Treatment on Fruit Quality of Refrigerated Kiwifruit in E-Commerce Transportation
In this study,'Hayward'kiwifruit was subjected to 48 h fumigation with 1-methylcyclopropene(1-MCP)at different concentrations(0,3.5,7.0 µL/L)during e-commerce transportation,and after transportation,the kiwifruit were refrigerated at(4±0.5)℃ and RH 85％-90％,and changes in fruit-related physiological and quality indexes were measured and analyzed periodically during refrigeration.The results showed that different concentrations of 1-MCP treatment in e-commerce transport reduced the respiration intensity of fruits,inhibited the activities of polyphenol oxidase(PPO)and lipoxygenase(LOX),and enhanced the activities of peroxidase(POD),thus delaying the rise of malondialdehyde(MDA)and soluble solids content(SSC),slowed down the decrease of fruit hardness and titratable acid(TA)content,and maintained high total phenol and flavonoid contents.And among them,when the concentration of 1-MCP treatment was 3.5 μL/L,it was more effective in maintaining kiwifruit quality during refrigeration.The results of the study can provide theoretical references for storage and preservation and quality control of kiwifruit.
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