Abstract
Abstract Ethylene is commonly employed to induce postharvest ripening in kiwifruit; however, this approach often results in over-ripening and excessive softening. Therefore, it is imperative to develop effective strategies to extend the shortening eating window while maintaining a ready-to-eat status. In this study, the harvested ‘Cuixiang’ kiwifruit were exposed to various constant-temperature treatments (1, 5, 10, 15, and 20 °C), revealing that storage at 10 °C reduced fruit firmness more significantly than at other temperature, but it still took approximately 14 d to reach the ready-to-eat firmness range. Notably, fluctuating-temperature treatment (25 °C for 12 h followed by 10 °C) significantly reduced the ripening period to approximately 8 d. Additionally, our study confirmed that 1-methylcyclopropene (1-MCP) treatment at 0.75 μL/L effectively delays the softening rate of kiwifruit across two ripeness levels once it reaches the edible stage. In summary, we propose an approach that integrates fluctuating temperature with 1-MCP treatment to produce kiwifruit with an extended eating window of up to 15 d, providing valuable insights for the supply of ready-to-eat kiwifruit. This integrated approach provides valuable technical guidance and a practical framework for the supply-chain management of ready-to-eat kiwifruit.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by-nc. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 5
Claim · model-written summary
Storage at 10 °C reduced kiwifruit firmness more than other temperatures.
- Taxon
- kiwifruit
Actinidia deliciosae0t0 - Treatment
- storage at 10 °Ce0
- Outcome
- fruit firmnesse0
- Direction
- reducede0
- Comparator
- other temperaturee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“storage at 10 °C reduced fruit firmness more significantly than at other temperature, but it still took approximately 14 d to reach the ready-to-eat firmness range.”
t0“kiwifruit”
Claim · model-written summary
At 10 °C kiwifruit took about 14 days to reach ready-to-eat firmness.
- Taxon
- kiwifruitActinidia deliciosae0t0
- Treatment
- storage at 10 °Ce0
- Outcome
- ready-to-eat firmness rangee0
- Value
- approximately 14 de0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“storage at 10 °C reduced fruit firmness more significantly than at other temperature, but it still took approximately 14 d to reach the ready-to-eat firmness range.”
t0“kiwifruit”
Claim · model-written summary
Fluctuating temperature reduced the kiwifruit ripening period to approximately 8 days.
- Taxon
- kiwifruitActinidia deliciosae0t0
- Treatment
- fluctuating-temperature treatment (25 °C for 12 h followed by 10 °C)e0
- Outcome
- ripening periode0
- Direction
- reducede0
- Value
- approximately 8 de0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fluctuating-temperature treatment (25 °C for 12 h followed by 10 °C) significantly reduced the ripening period to approximately 8 d.”
t0“kiwifruit”
Claim · model-written summary
1-MCP at 0.75 μL/L delayed kiwifruit softening at two edible-stage ripeness levels.
- Taxon
- kiwifruitActinidia deliciosae0
- Treatment
- 1-methylcyclopropene (1-MCP) treatment at 0.75 μL/Le0
- Outcome
- softening ratee0
- Direction
- delayse0
- Qualifier
- across two ripeness levels once it reaches the edible stagee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“1-methylcyclopropene (1-MCP) treatment at 0.75 μL/L effectively delays the softening rate of kiwifruit across two ripeness levels once it reaches the edible stage.”
Claim · model-written summary
The authors propose combining fluctuating temperature with 1-MCP to extend the kiwifruit eating window up to 15 days.
- Taxon
- kiwifruitActinidia deliciosae0
- Treatment
- fluctuating temperature with 1-MCP treatmente0
- Outcome
- extended eating windowe0
- Value
- up to 15 de0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“we propose an approach that integrates fluctuating temperature with 1-MCP treatment to produce kiwifruit with an extended eating window of up to 15 d”
The same questions in other papers
1-methylcyclopropene · quality: postharvest · Actinidia deliciosa (kiwifruit)Results differ
33 papers in the same direction as this paper · 4 in the opposite direction
- no effect
- negative
- no effect
34 papers more in this group
See all 38 papers →storage · quality: postharvest · Actinidia deliciosa (kiwifruit)Positive and negative results
23 papers in the same direction as this paper · 7 in the opposite direction
- negative
- negative
- negative
27 papers more in this group
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.