Effect of ethylene on ripening of kiwifruit stored under controlled or modified atmosphere packaging and treated with 1-methylcyclopropene

Abstract

BACKGROUND: Kiwifruit (Actinidia deliciosa (A. Chev.) C.F. Liang et A.R. Ferguson cv. 'Hayward') is usually harvested firm, unripe, and with a high starch content, and thus fruit do not always achieve a suitable soluble solid concentration (SSC), and soft texture when ripe. A high dry matter concentration at harvest can be used to predict fruit sweetness at ripening. However, fruit softening capacity is difficult to predict because of the interaction between postharvest practices and biochemical processes that occur at 0 • C. OBJECTIVE: To understand the effect of ethylene on restoring the lost softening capacity of kiwifruit treated with 1-methylcyclopropene (1-MCP) alone or in combination with modified atmosphere packaging (MAP) or controlled atmosphere storage (CA). METHODS: The effect of ethylene (100 l l-1 for 12 h at 20 • C) on kiwifruit harvested at commercial maturity (6.2% SSC) and treated with 1-MCP (1 l l-1 , 24 h) and packed in perforated bags (PB) or MAP for 60, 90 or 120 days at 0 • C and ripened at 20 • C for 17 days was determined. The effect of ethylene applied at 100 l l-1 for 24, 48 or 72 h was also evaluated on fruit treated with 1-MCP (1 l l-1 , 24 h) subjected to 108 days of CA (2% O 2 and 5% CO 2) and a further 30 days in PB at 0 • C. RESULTS: Both 1-MCP and MAP reduced fruit softening after 60 and 90 days at 0 • C, and delayed fruit ripening at 20 • C. A synergistic effect of 1-MCP and MAP extended those results to 120 days at 0 • C. Ethylene treatment restored the ripening of MA fruit but not the 1-MCP-treated fruit stored for 60 days at 0 • C or when it was packed in MA bags for 90 days at 0 • C. Ethylene for 48 h prevented the 'hard core' texture observed in CA with 1-MCP treated fruit. CONCLUSIONS: Kiwifruit treated with 1-MCP and/or packed with MA requires a minimum time at 0 • C before to induce ripening by ethylene treatment (100 l l-1 for 12 h at 20 • C). Ethylene treatment avoids 'hard core' development on 1-MCP treated fruit stored in CA.

Effects of 1-Methylcyclopropene Combined with Modified Atmosphere on Quality of Fig (Ficus carica L.) during Postharvest Storage

“…At 30 d, the pulp of the combined treatment group showed slight rotting, and the peel did not deteriorate significantly. Zoffoli et al [20] research with kiwifruits shows that both 1-MCP and MAP reduced fruit softening after 60 and 90 days at 0°C and delayed fruit ripening at 20°C. And MA combined with 1-MCP binding effectively inhibited the occurrence of pomegranates chilling injury [32], Studies by Maalekuu et al [33] with bell peppers showed strong correlation between weight loss and fruit softening and general fruit appearance.…”

“…e combined treatment of MA and 1-MCP significantly prolonged the shelf life of basil leaves [19]. And a synergistic effect of 1-MCP and MA extended the kiwifruit's storage life to 120 days at 0°C [20]. Li [17] found that 1-MCP plus microperforated film packaging is the most effective preservation method for "Laiyang" pear fruit, which maintains the firmness, color, titratable acidity, and vitamin C content of the fruit flesh.…”

Quality of fresh‐cut products as affected by harvest and postharvest operations

“…In yet another study, it was reported that, although 1‐MCP (50–1000 nL L –1 ), applied at the color break stage (25% yellow), delayed softening and the disease incidence of treated papaya, it produced ‘rubbery’ fruit pieces, possibly as a result of the low recovery of ethylene biosynthesis . The length of storage and 1‐MCP treatment may prevent ethylene biosynthesis as has been reported for 1 µL L –1 24‐h treated kiwifruit stored for 60 days and 90 days at 0 °C . This may impact on texture quality and palatability when used as a cut product.…”

Postharvest Incidence of Stem End Rot in ‘Hayward’ Kiwifruit Is Related to PreharvestBotrytis cinereaColonization of Floral Parts and Latent Infection

“…The fruit were stored in an ethylene-free environment produced by passing the incoming air stream through a potassium permanganate (Bioconservacion, BCN, Spain) ethylene scrubber. The ethylene concentration was monitored every 2 days, maintaining ethylene concentrations consistently at <0.005 ml liter −1 (Zoffoli et al 2016). Stem end rot incidence was expressed as the percentage of diseased fruit.…”