Domestic kiwifruit are mainly sold on market when fruit are still firm and unripe,which greatly reduces the consumer experience and repeated purchase desire,and becomes one of the major challenges in postharvest supply chain of domestic kiwifruit.Researches indicate that kiwifruit ripening and softening can be induced by two pathways:ethylene treatment and low temperature treatment.In order to explore the effects of different temperature treatments and ethylene treatments on fruit softening and ripening of'Jinyan'kiwifruit,different temperature treatments(1 ℃,5 ℃,10 ℃ and 20 ℃)and ethylene treatments(designated as ETH20 and ETH5,representing 20 ℃ and 5 ℃ for ethylene treatment temperature and storage temperature after ethylene,respectively)were carried out on'Jinyan'kiwifruit at seven different harvest periods(H1～H7).The results indicated that for almost all harvest periods(except H7),the use of 10 ℃ treatment and ethylene treatment could accelerate fruit softening,resulting in lower fruit firmness and fruit core firmness compared to other treatments,while the soluble solids content was generally higher than other treatments.For fruits harvested at H3,fruit become edible 10 days after 10 ℃ treatment and only 3 days after ETH20 treatment,but the edible window for ETH20 treatment was quick short(only 4 days).Compared with the ETH20 treatment,the ETH5 treatment could slow down the rate of fruit ripening.In addition,regardless of the temperature-treated or ethylene-treated fruit,the total acidity content basically stabilized throughout the storage period.Therefore,both the 10 ℃ treatment and ETH5 treatment effectively induced rapid ripening and softening of'Jinyan'kiwifruit with a relatively long eating window.This study offers a theoretical basis and technical support for the preparation of ready-to-eat'Jinyan'kiwifruit fruit.
维普
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