Journal of Food Science and Technology

, Volume 52, Issue 1, pp 335–342 | Cite as

Influence of 1-MCP treatments on eating quality and consumer preferences of ‘Qinmei’ kiwifruit during shelf life

  • Lei Deng
  • Cai-Zhong Jiang
  • Wenliang Mu
  • Qingguo Wang
Original Article

Abstract

In recent years, some Chinese distributors said that 1-MCP treated kiwifruit were difficult to ripen and that the eating quality was reduced. This paper addresses whether these problems exists or not, determines the quality parameters affecting consumer preferences and reevaluates the necessity of 1-MCP application for storage of kiwifruit. ‘Qinmei’ kiwifruit (Actinidia deliciosa C.F. Liang et A.R. Ferguson) harvested at three ripening stages were treated with 0.5, 0.75, 1.0 or 1.5 μLL−1 1-MCP before cold storage. The results showed that for the fruit harvested at two higher ripening stages, 1-MCP treatment reduced decay incidence after 12 days shelf life following 90 days cold storage, and the percentage of decayed fruit for 1-MCP treatment was much lower than control after 150 days storage as well as on subsequent shelf life no matter what the ripening stage was. After decayed fruit was removed from all the treatments, fruit treated with 1-MCP displayed a lower consumer acceptance, especially at higher concentrations, compared with control during shelf life. This indicated 1-MCP treated fruit presented lower eating quality compared to control fruit during the shelf life. Excessive sourness, but not firmness or soluble solids was the main factor decreasing the taste of kiwifruit treated with 1-MCP. Fruit softening was delayed by all dosages of 1-MCP. However, the higher firmness showed no significant negative effect on eating quality. 1-MCP had no influence on soluble solids content after the cold storage or during shelf life. Our study demonstrated that utilization of lower concentration of 1-MCP up to 1 μLL−1 for ‘Qinmei’ kiwifruit with intended storage of 150 days was necessary, but not for 90 days storage of fruit harvested at low ripening stage (harvested at 6.4 % SSC).

Keywords

Kiwifruit Eating quality 1-methylcyclopropene Titratable acidity Shelf life Storage 

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Copyright information

© Association of Food Scientists & Technologists (India) 2013

Authors and Affiliations

  • Lei Deng
    • 1
  • Cai-Zhong Jiang
    • 3
  • Wenliang Mu
    • 2
  • Qingguo Wang
    • 1
  1. 1.College of Food Science and EngineeringShandong Agricultural UniversityTaianPeople’s Republic of China
  2. 2.Shandong Provincial Research Centre for Engineering and Technology of Food Safety of Fruits and VegetablesJinanChina
  3. 3.Crops Pathology and Genetics ResearchUSDADavisUSA

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