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Abstract
The effects of 1-MCP treatment on postharvest physiology and quality of kiwifruits with four different maturities were studied. Different maturities of kiwifruits were treated with1-MCP (0.5μL L-1) at 20°C for 24 hours, then stored at 0±0.5°C. Results showed that the fruit whose firmness of 11.5 kg cm-2 kept a slower respiratory rate, higher firmness, and more stable total soluble solid and titratable acid content during the end of the storage compared with other different maturity.
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