Abstract
The role of postharvest application of 1-methylcyclopropene (1-MCP) in the softening of ‘Hayward’ kiwifruit under different cold storage conditions was investigated. 1-MCP treated fruit (0.0, 0.5, 1.0 µl L -1 ) were kept in cold storage (1°C) up to 6 months before ripening. Different 1-MCP application times were also tested in this trial (12 and 24 h). Effect of 1-MCP under ethylene-free atmosphere and under ethylene contaminated atmosphere during storage was investigated. Under both conditions, 1-MCP treatment significantly delayed the rate of fruit softening during cold storage. Firmness out of cold storage was significantly increased by 1MCP treatments. Moreover, the number of days of shelf life at 20°C (after 4 and 6 months of cold storage at 1°C) needed by ‘Hayward’ kiwifruit to reach a flesh firmness ≤10 N was significantly increased by 1-MCP postharvest treatment. These data show that 1-MCP treatment recommendations for an optimal result depend on both the length of cold storage as well as ethylene contamination of the atmosphere during storage.
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