This research investigated: the effect of 1-methyl cyclopropene (1-MCP) on Hongyang kiwifruit at different ripeness thresholds; the effect of high concentrations (100, 250, 500 and 1 000 μL/L) of ethylene on the ripening effect of Hongyang kiwifruit; the effect of 1-MCP(0.25, 0.5μL/L) on freshness preservation of Hongyang kiwifruit after ethylene ripening. The results indicated that the threshold of 1-MCP action in Hongyang kiwifruit was 15 % of soluble solids content (SSC). Compared the ripening effects of four concentrations of ethylene, the best ripening effect was achieved at 250 μL/L concentration, with fruit ripening 1 d close to edible firmness (14.59±1.08) N and SSC (14.19±0.76) % not exceeded the threshold of 1-MCP freshness preservation effect. After ripening with 250 μL/L ethylene and treated with 0.25 and 0.5 μL/L 1-MCP, fresh fruits were shelved at 4 ℃ for 14 d and then transferred to 20 ℃ for 7 d. The freshness preservation effect of the 0.5 μL/L treatment group was significantly better than that of the control group and 0.25 μL/L treatment group, while the pulp firmness was 5.30 N and SSC was 18.47 % at 20 ℃ for 5 d. There was no decay and fruit maintained an edible window period. Based on all three parts of the research, 250 μL/L ethylene was used to ripen kiwifruit at (20±2) ℃ for 24 h after controlled atmosphere storage, followed by immediate preservation treatment with 0.5 μL/L1-MCP which could obtain “ready-to-eat” kiwifruit with an edible window period of 19 d. The preparation process was further corroborated by the expression of AcACO1, AcACO2, AcACS1 and AcAMY3. The experiment has initially revealed the relationship between ethylene ripening and 1-MCP freshness preservation treatment on the shelf quality and physiological activity of Hongyang kiwifruit, which can provide a theoretical basis for the preparation process of “ready-to-eat” kiwifruit.
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