Evaluation of Storage Quality of Hardy Kiwifruit (Actinidia arguta): Effect of 1-MCP and Maturity Stage

Abstract

Hardy kiwifruit fits into consumer expectations, especially in terms of taste and nutritional value. The main reason for the loss of quality is that the fruit softens too quickly, but storage at low temperatures (0–1 °C) is not effective enough in maintaining high fruit quality. Two cultivars were evaluated for storage quality, i.e., ‘Geneva’ and ‘Ananasnaya’. Minikiwi were harvested at two stages of maturity. The fruit were treated with 1-methylcyclopropene at a concentration of 0.65 µL/L and then stored under common cold storage, ULO, and CA conditions. Fruit evaluation was carried out for 12 weeks, and firmness, soluble solids content, and titratable acidity were evaluated. Post-harvest treatments, as well as the conditions under which the fruit is stored, determine its quality after storage. The application of 1-MCP decisively inhibits the softening of mini kiwi even under normal atmospheric conditions.

Estimating the Physicochemical and Antioxidant Properties of Hardy Kiwi (Actinidia arguta) Treated with 1-Methylcyclopropene during Storage

“…Similarly, the synergistic interaction of all the experimental factors was proven; the highest firmness throughout the experiment was characterised by the fruit treated with 1-MCP and stored under ULO conditions. Synergistic effects of two and more factors limiting the softening of kiwifruit and other species were observed in studies on 1-MCP in recent years [29,38,41,58] The binding of 1-MCP (ethylene homologue) to the ethylene receptors of enzymes results in the prolonged storage of products with almost unchanged quality parameters in different fruit species [35,58,59]. Among the instrumental distinguishing features of fruit quality are often their internal characteristics related to sweetness and acidity, i.e., the soluble solids content and titratable acidity.…”

“…The physiological state of the fruit, understood as the degree of ripeness, is an important factor influencing fruit characteristics. In more mature fruit, the firmness and acidity will be distinguished by lower values, and the soluble matter content will be distinguished by a higher value [22,36,41]. Similar changes occurring during fruit ripening will affect biologically active compounds [20,22,39].…”

“…There is a lack of information in the literature on the effect of post-harvest treatment with 1-MCP on the soluble solids content or acidity of minikiwi fruit. Based on studies on the use of 1-MCP in the storage of other species, it can be shown that the effect of 1-MCP is not clear-cut and depends on the year of study and the species, and that the soluble solids content increases in the fruit regardless of the application of 1-MCP [30,36,41]. In our study, we found that the effect of 1-MCP on the SSC in fruit depended on the year of study (Tables 3 and S1).…”

“…1-Methylcyclopropene (1-MCP) blocks the binding of ethylene to its receptor, which results in a slowdown in the ethylene production and inhibits the ripening processes that determine this phytohormone [35]. The efficacy of using 1-MCP treatment to improve storability has been widely demonstrated for 'Hayward' kiwifruit [36][37][38], but despite the promising results, few studies have evaluated the effect of 1-MCP treatment on minikiwi [39][40][41]. Still unexplained is the blocking of aroma synthesis and the deterioration of flavour in fruit treated with 1-MCP.…”

“…Still unexplained is the blocking of aroma synthesis and the deterioration of flavour in fruit treated with 1-MCP. Previous studies have shown the high effectiveness of 1-MCP in reducing the softening of fruit, even when harvested at a more advanced stage of ripeness [41]. The issue of the effect of 1-MCP on the intrinsic quality traits determined by a group of bioactive compounds needs clarification.…”