Preparation, Shelf, and Eating Quality of Ready-to-Eat "Guichang" Kiwifruit: Regulation by Ethylene and 1-MCP.

ABSTRACT: The acceptance of kiwifruit by consumers is significantly affected by its slow ripening and susceptibility to deterioration. Ready-to-eat "Guichang" kiwifruit and its preparation technology were studied by the regulation of ethylene and 1-MCP. Harvested kiwifruits were treated with 100-2000 μl L^-1ethylene for 36 h (20°C) and then treatment with 0-0.5 μl L^-1 1-MCP. The results showed that the preservation effect of 0.5 μl L^-1 1-MCP is inefficient when the soluble solid content of kiwifruit exceeded 15%. The ethylene-treated fruits reached an "edible window" after 24 h, but a higher concentration of ethylene would not further improve ripening efficiency, while the optimal ethylene concentration was 250 μl L^-1. Moreover, after 250 μl L^-1

SUBMITTER: Yan H 

PROVIDER: S-EPMC9326346 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature