Effect of 1-MCP and Temperature on the Quality of Red-fleshed Kiwifruit (Actinidia chinensis)

• Published in: Weon'ye gwahag gi'sulji Vol. 35; no. 2; pp. 199 - 209
• Main Authors: Kwanhong, Prangthong, Lim, Byung-Seon, Lee, Jin-Su, Park, Hee-Ju, Choi, Mi-Hee
• Format: Journal Article
• Language: Korean
• Published: 2017
• Subjects: Hongyang; Ripening; 1-Methylcyclopropene; Actinidia chinensis; Red-fleshed kiwifruit

This study detailed the effects of 1-methylcyclopropene (1-MCP) on ripening and fruit quality in red-fleshed kiwifruit (Actinidia chinensis) stored at 0 or $10^{\circ}C$ for 20 days, and $20^{\circ}C$ for 13 days. The quality of the fruit was assessed by measuring ethylene production, respiration ra...