Abstract:

In order to improve the marketability of hardy kiwifruit (Actinidia arguta) during storage and sale, the separate
and combined effects of box-type modified atmosphere packaging (MAP) and 1-methyllcyclopropene (1-MCP) treatment
on gaseous components, percentages of softened fruits and decayed fruits, and physiology, nutritional quality and flavor
changes during cold storage of ‘Changjiang No. 1’ hardy kiwifruit were investigated. The results showed that in refrigerator
at (0 ± 0.5) ℃, the spontaneous atmosphere for hardy kiwifruits without 1-MCP treatment consisted of 2.2%–3.1% CO2
and 17.7%–18.6% O2, while that for those with 1-MCP treatment was composed of 2.2%–2.7% CO2 and 18.1%–18.6%.
All three treatments inhibited the increase in decay incidence and softening incidence, slowed down the decrease in fruit
firmness and titratable acid content, maintained higher contents of VC and soluble solids, and reduced respiration rate and
ethylene production rate, indicating significant differences compared with the control (P < 0.05). The combined treatment
provided the best maintenance of hardy kiwifruit quality, followed by 1-MCP alone, and the quality of control fruits was
the worst after storage. The main flavor compounds in hardy kiwifruit were aldehydes, alcohols, and esters, which were
dominated by trans-2-hexenal and hexanal, accounting for about 84% of the total flavor compounds. With prolonged cold
storage, aldehydes, alcohols and hydrocarbons in all the three treatment groups declined, whereas the relative content
of esters increased.

Key words: box-type modified atmosphere, 1-methyllcyclopropene, Actinidia arguta, quality, flavor compounds