Abstract: Kiwifruit belongs to breath-leap type fruit with obvious afterripening process and softening quickly if without effective preservative measure after gathering, and becoming putrifiable and deteriorated within short time. So it is urgent to study the physiological characteristics of kiwifruit during packaging storage. This paper studied the effects of 1-MCP on kiwifruit quality and physiological characteristics with "Haywood, Junkie or Wincey" kiwifruit as test materials stored respectively at different temperatures and regular intervals. The results showed that: the 1-MCP can delay the respiratory intensity of kiwifruit during packaging storage and keep down acidity, VC content and upholding hardness. And so as to put forward the optimal packaging storage technology. The results provide good theoretical reference to the packaging storage of kiwifruit in processing enterprise and business management.

Key words: 1-MCP, kiwifruit, package, storage physiology