1-MCP Delays Ripening and Enhances Shelf Life and Quality of Kiwifruit

This study was conducted to observe the effect of different concentrations of 1-methylcyclopropene [1-MCP] on postharvest life and quality of kiwifruit (Actinidia deliciosa (A.Chev.) C.F. Liang and A.R. Ferguson 'Allison'). Kiwifruit 'Allison' were treated with different concentrations of 1-MCP (0.5, 1, and 2 mu l/L) and un-treated fruit served as control. 1-MCP treatment was given for 24 h at 20 degrees C and after treatment, fruit were transferred to ambient storage, and observations on different physical, physiological, biochemical and quality attributes were recorded at 3 day intervals. All concentrations of 1-MCP influenced physiological loss in weight (PLW) and fruit firmness in kiwifruit with 2 mu l/L the most effective. PLW in untreated fruit was very high (18.6%) in comparison to 1-MCP treated fruit after 18 days storage, and 1-MCP (2 mu l/L) treated fruit were much firmer (31.7 N) than untreated fruit (8.4 N). TSS increased suddenly in untreated fruit on day 6 (12.5%), increased up to day 12 (16.8%) and declined after day 15 of storage (15.7%), whereas in 1-MCP (2 mu l/L) treated fruits it increased from day 12 only. 1-MCP (2 mu l/L) treated fruit retained ascorbic acid better than other treatments and control. TA decreased during storage and there was no significant difference among treatments.