Study on Different Maturity on Maintaining Quality and Prolonging Storage Life of Kiwifruit

Yu Long Ding; Ling Min Shen; Dan Zhou Liu; Min Wang; Xi Hong Li

doi:10.4028/www.scientific.net/AMM.411-414.3174

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The Decontamination Effect on CS Stimulant with Potassium Permanganate Solution
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Effect of SO₂ Interval Fumigation on Storage Quality of Red Grape
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Study on Different Maturity on Maintaining Quality and Prolonging Storage Life of Kiwifruit
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Soybean Isoflavones Influences Learning and Memory and Caspase-3 Levels in the Hippocampus of Rats after MWM Test
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The Present Research Situation of Crinum asiaticum Alkaloids Active Ingredient
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The Method of Polysaccharide’s Structure Analysis and its Development of Biological Activities Research
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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vols. 411-414Study on Different Maturity on Maintaining Quality...

Study on Different Maturity on Maintaining Quality and Prolonging Storage Life of Kiwifruit

Abstract:

The effects of 1-MCP treatment on postharvest physiology and quality of kiwifruits with four different maturities were studied. Different maturities of kiwifruits were treated with1-MCP (0.5μL L^-1) at 20°C for 24 hours, then stored at 0±0.5°C. Results showed that the fruit whose firmness of 11.5 kg cm^-2 kept a slower respiratory rate, higher firmness, and more stable total soluble solid and titratable acid content during the end of the storage compared with other different maturity.

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Periodical:

Applied Mechanics and Materials (Volumes 411-414)

Pages:

3174-3177

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.411-414.3174

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Online since:

September 2013

Authors:

Yu Long Ding, Ling Min Shen, Dan Zhou Liu, Min Wang, Xi Hong Li

Keywords:

Kiwifruit, Maturity, Quality, Storage Life

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