Abstract
BACKGROUND: Kiwifruit ( Actinidia deliciosa (A. Chev.) C.F. Liang et A.R. Ferguson cv. ‘Hayward’) is usually harvested firm, unripe, and with a high starch content, and thus fruit do not always achieve a suitable soluble solid concentration (SSC), and soft texture when ripe. A high dry matter concentration at harvest can be used to predict fruit sweetness at ripening. However, fruit softening capacity is difficult to predict because of the interaction between postharvest practices and biochemical processes that occur at 0°C. OBJECTIVE: To understand the effect of ethylene on restoring the lost softening capacity of kiwifruit treated with1-methylcyclopropene (1-MCP) alone or in combination with modified atmosphere packaging (MAP) or controlled atmosphere storage (CA). METHODS: The effect of ethylene (100 μl l –1 for 12 h at 20°C) on kiwifruit harvested at commercial maturity (6.2% SSC) and treated with 1-MCP (1 μl l –1 , 24 h) and packed in perforated bags (PB) or MAP for 60, 90 or 120 days at 0°C and ripened at 20°C for 17 days was determined. The effect of ethylene applied at 100 μl l –1 for 24, 48 or 72 h was also evaluated on fruit treated with 1-MCP (1 μl l –1 , 24 h) subjected to 108 days of CA (2% O 2 and 5% CO 2 ) and a further 30 days in PB at 0°C. RESULTS: Both 1-MCP and MAP reduced fruit softening after 60 and 90 days at 0°C, and delayed fruit ripening at 20°C. A synergistic effect of 1-MCP and MAP extended those results to 120 days at 0°C. Ethylene treatment restored the ripening of MA fruit but not the 1-MCP-treated fruit stored for 60 days at 0°C or when it was packed in MA bags for 90 days at 0°C. Ethylene for 48 h prevented the ‘hard core’ texture observed in CA with 1-MCP treated fruit. CONCLUSIONS: Kiwifruit treated with 1-MCP and/or packed with MA requires a minimum time at 0°C before to induce ripening by ethylene treatment (100 μl l –1 for 12 h at 20°C). Ethylene treatment avoids ‘hard core’ development on 1-MCP treated fruit stored in CA.
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Claims 10
Claim · model-written summary
1-MCP reduced softening after 60 and 90 days at 0°C.
- Taxon
- kiwifruit
Actinidia deliciosae1 - Treatment
- 1-MCPe0
- Outcome
- fruit softeninge0
- Direction
- reducede0
- Qualifier
- after 60 and 90 days at 0°Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both 1-MCP and MAP reduced fruit softening after 60 and 90 days at 0°C, and delayed fruit ripening at 20°C.”
e1“Kiwifruit ( Actinidia deliciosa”
Claim · model-written summary
MAP reduced softening after 60 and 90 days at 0°C.
- Taxon
- kiwifruitActinidia deliciosae1
- Treatment
- MAPe0
- Outcome
- fruit softeninge0
- Direction
- reducede0
- Qualifier
- after 60 and 90 days at 0°Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both 1-MCP and MAP reduced fruit softening after 60 and 90 days at 0°C, and delayed fruit ripening at 20°C.”
e1“Kiwifruit ( Actinidia deliciosa”
Claim · model-written summary
1-MCP delayed fruit ripening at 20°C.
- Taxon
- kiwifruitActinidia deliciosae1
- Treatment
- 1-MCPe0
- Outcome
- fruit ripeninge0
- Direction
- delayede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both 1-MCP and MAP reduced fruit softening after 60 and 90 days at 0°C, and delayed fruit ripening at 20°C.”
e1“Kiwifruit ( Actinidia deliciosa”
Claim · model-written summary
MAP delayed fruit ripening at 20°C.
- Taxon
- kiwifruitActinidia deliciosae1
- Treatment
- MAPe0
- Outcome
- fruit ripeninge0
- Direction
- delayede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both 1-MCP and MAP reduced fruit softening after 60 and 90 days at 0°C, and delayed fruit ripening at 20°C.”
e1“Kiwifruit ( Actinidia deliciosa”
Claim · model-written summary
Combined 1-MCP and MAP extended reduced softening and delayed ripening through 120 days at 0°C.
- Taxon
- kiwifruitActinidia deliciosae1
- Treatment
- 1-MCP and MAPe0
- Outcome
- those resultse0
- Direction
- extendede0
- Qualifier
- 120 days at 0°Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A synergistic effect of 1-MCP and MAP extended those results to 120 days at 0°C.”
e1“Kiwifruit ( Actinidia deliciosa”
Claim · model-written summary
Ethylene restored ripening in MA fruit.
- Taxon
- kiwifruitActinidia deliciosae1
- Treatment
- Ethylene treatmente0
- Outcome
- ripening of MA fruite0
- Direction
- restorede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ethylene treatment restored the ripening of MA fruit but not the 1-MCP-treated fruit stored for 60 days at 0°C or when it was packed in MA bags for 90 days at 0°C.”
e1“Kiwifruit ( Actinidia deliciosa”
Claim · model-written summary
Ethylene did not restore ripening in 1-MCP-treated fruit stored 60 days at 0°C.
- Taxon
- kiwifruitActinidia deliciosae1
- Treatment
- Ethylene treatmente0
- Outcome
- ripeninge0
- Direction
- but note0
- Qualifier
- 1-MCP-treated fruit stored for 60 days at 0°Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ethylene treatment restored the ripening of MA fruit but not the 1-MCP-treated fruit stored for 60 days at 0°C or when it was packed in MA bags for 90 days at 0°C.”
e1“Kiwifruit ( Actinidia deliciosa”
Claim · model-written summary
Ethylene did not restore ripening in 1-MCP-treated fruit in MA bags for 90 days at 0°C.
- Taxon
- kiwifruitActinidia deliciosae1
- Treatment
- Ethylene treatmente0
- Outcome
- ripeninge0
- Direction
- but note0
- Qualifier
- packed in MA bags for 90 days at 0°Ce0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ethylene treatment restored the ripening of MA fruit but not the 1-MCP-treated fruit stored for 60 days at 0°C or when it was packed in MA bags for 90 days at 0°C.”
e1“Kiwifruit ( Actinidia deliciosa”
Claim · model-written summary
A 48-hour ethylene treatment prevented hard-core texture after CA storage with 1-MCP.
- Taxon
- kiwifruitActinidia deliciosae1
- Treatment
- Ethylene for 48 he0
- Outcome
- ‘hard core’ texturee0
- Direction
- preventede0
- Qualifier
- CA with 1-MCP treated fruite0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Ethylene for 48 h prevented the ‘hard core’ texture observed in CA with 1-MCP treated fruit.”
e1“Kiwifruit ( Actinidia deliciosa”
Claim · model-written summary
The authors conclude that fruit treated with 1-MCP and/or MA needs a minimum 0°C storage period before ethylene-induced ripening.
- Taxon
- KiwifruitActinidia deliciosae0
- Outcome
- requires a minimum time at 0°C before to induce ripening by ethylene treatmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Kiwifruit treated with 1-MCP and/or packed with MA requires a minimum time at 0°C before to induce ripening by ethylene treatment (100 μl l –1 for 12 h at 20°C).”
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See all 31 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.