Abstract: In order to explore the change in the microenvironment around kiwifruits subjected to three different typical E-commerce packaging treatments during transportation and its influence on subsequent storage quality, kiwifruits were packaged in cartons or cartons lined with polystyrene foam boxes or polyethylene foam cotton material (placed singly) and transported after precooling. The changes in the temperature and humidity in packaging boxes and in vibration intensity were recorded during transportation. After the completion of transportation, the fruit were transferred into perforated plastic boxes and stored at (4.0 ± 0.5) ℃, and the quality changes were measured on a regular basis during storage. The results showed that both lining materials could effectively delay the temperature rise and keep the humidity in the cartons. The vibration of kiwifruits during transportation mainly resulted from the acceleration, deceleration and turbulence of the vehicle. Generally, the carton lined with polyethylene foamed cotton material was the most effective in reducing the vibration. The turbulence and temperature change during transportation were important factor influencing the quality of kiwifruits. Kiwifruits packaged in the cartons lined with polyethylene foam cotton material showed the slowest increase in percentage mass loss, maintained the highest hardness and the brightest color as well as high contents of total soluble solids (TSS) and total acid during subsequent storage, generally exhibiting the best storage quality. The storage quality of kiwifruits packaged in cartons lined with polystyrene foam boxes was slightly inferior, and the storage quality of kiwifruits packaged in cartons was the worst. Based on the change in transportation microenvironment and the change in quality during shelf life, cartons lined with polystyrene foam box and those lined with polyethylene foamed cotton material are suitable for E-commerce transportation packaging of kiwifruits.

Key words: packaging materials; cold chain; kiwifruit; microenvironment; shelf quality