Abstract:
The edible quality recovery of kiwifruit treated by 1-methylcyclopropene was researched. ‘Qinmei’ kiwifruits were treated with 0.5 μL/L 1-MCP for 24 h during the period of pre-cooling, after 50 days cold storage at 0 ℃and returned it to room temperature, then they were treated by 0.008,0.04,0.08 mmol/L ethylene (Eth), 0.1,0.5,1.0 mmol/L salicylic acid (SA) and 0.02,0.1,0.2 mmol/L methyl jasmonate (MeJA) to recover for the quality. After the treatment the ethylene release rate, respiration rate, firmness, soluble solids, titratable acid and vitamin C content the kiwifruits placed at 20 ℃ for 7 days later, were detected. The results suggested that ethylene, salicylic acid, methyl Jasmonate promote normal ripen of kiwifruit treated by 1-MCP.Additionally,the quality of kiwifruit treated by 0.04 mmol/L ethylene, 0.5 mmol/L salicylic acid, 0.1 mmol/L methyl jasmonate treatment was better, and the treatment of 0.4 mmol/L ethylene was simple and feasible.
