Near eating-stage fruit of ‘Hayward’ and ‘Qihong’ kiwifruit (firmness 20 N) were treated with 0.5 µL L ⁻¹ 1-Methylcyclopropene (1-MCP) for 12 h at room temperature (23 ±1 °C), and then stored at 23 ± 1 °C for several days. Compared with control fruit, 1-MCP greatly delayed loss of firmness, and extended the room-temperature shelf life of ready-to-eat kiwifruit by an extra 8 d (‘Hayward’) or 10 d (‘Qihong’). The 1-MCP treatment also slowed the declines in titratable acidity and color, but had no significant effects on soluble solids content (p < 0.05). Although in the 1-MCP treated fruit the amounts of total volatiles increased during room-temperature storage, the concentration of total volatiles was lower in the treated fruit compared with the untreated controls. Treatment with 1-MCP inhibited ester production and aldehyde degradation. At edible firmness, kiwifruit treated with 1-MCP showed similar fruit quality compared with the untreated controls, with similar mean values in soluble solids content, titratable acidity and color (p > 0.05). 1-MCP also decreased ethylene production and respiration rate. Moreover, the activities of superoxide (SOD), catalase (CAT) and peroxidase (POD) were increased in the treated fruit compared with the controls. The results indicate treatment with 1-MCP is a potentially effective way of prolonging the room-temperature (23 ± 1 °C) shelf life of ready-to-eat kiwifruit and maintaining their eating quality under commercial conditions.

在室温 (23 ±1 °C) 下，用 0.5 µL ^-1 1-甲基环丙烯 (1-MCP) 0.5 µL L ^-1 1-甲基环丙烯 (1-MCP)处理接近食用阶段的 'Hayward' 和 'Qihong' 猕猴桃果实（硬度 20 N） 然后在 23 ± 1 °C 下储存数天。与对照水果相比，1-MCP 大大延迟了硬度损失，并将即食猕猴桃的室温保质期延长了 8 天（'海沃德'）或 10 天（'奇红'）。1-MCP 处理也减缓了可滴定酸度和颜色的下降，但对可溶性固形物含量没有显着影响（p < 0.05)。尽管在 1-MCP 处理的水果中，在室温储存期间总挥发物的量增加，但与未处理的对照相比，处理过的水果中的总挥发物浓度较低。1-MCP 处理抑制了酯的产生和醛的降解。在食用硬度方面，1-MCP 处理的猕猴桃与未处理的对照相比表现出相似的果实品质，可溶性固形物含量、可滴定酸度和颜色的平均值相似（p > 0.05）。1-MCP 还降低了乙烯的产生和呼吸速率。此外，与对照相比，处理过的果实中超氧化物（SOD）、过氧化氢酶（CAT）和过氧化物酶（POD）的活性增加。结果表明，用 1-MCP 处理是延长即食猕猴桃的室温 (23 ± 1 °C) 保质期并在商业条件下保持其食用质量的潜在有效方法。